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Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review
Nanotechnology Nanomaterials Meat Products Application Challenges Risks
2016/5/17
Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusi...
Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
Modified Atmosphere Packaging Sensory Analysis Thiobarbituric Acid Reacted
2016/5/17
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerob...
Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage
Packaging Antioxidant Oxidation Stability Color Beef Loin Hanwoo
2016/5/17
The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), hi...
Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage
Korean Native Black Pigs Crossbred with Duroc Storage Time Meat Quality
2016/5/17
This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred (KNP×D) dur...
Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage
Low-grade Beef Modified Atmosphere Packaging Aging Meat Quality
2016/5/16
Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteris...
The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage
Rosemary Extract Calcium Lactate Sodium Acetate Modified Atmosphere Packaging
2016/5/11
The effect of modified atmosphere packaging (MAP; 30% CO2+70% N2 or 100% N2) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality o...