Meat and fish packaging and its impact on the shelf life - a review

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F23%3A00131145" target="_blank" >RIV/00216224:14310/23:00131145 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/23:43880914 RIV/26722861:_____/23:N0000002

Výsledek na webu

<a href="https://actavet.vfu.cz/92/1/0095/" target="_blank" >https://actavet.vfu.cz/92/1/0095/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb202392010095" target="_blank" >10.2754/avb202392010095</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Meat and fish packaging and its impact on the shelf life - a review

Popis výsledku v původním jazyce

The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.

Název v anglickém jazyce

Meat and fish packaging and its impact on the shelf life - a review

Popis výsledku anglicky

The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40301 - Veterinary science

Projekt

<a href="/cs/project/QK21020245" target="_blank" >QK21020245: Vliv míry porušení chladírenského řetězce při odběru a transportu úředně odebraných vzorků na jejich mikrobiální profil</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Veterinaria

ISSN

0001-7213

e-ISSN

1801-7576

Svazek periodika

92

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

14

Strana od-do

95-108

Kód UT WoS článku

000933978400013

EID výsledku v databázi Scopus

2-s2.0-85147802763