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Meat Preservation and Packaging Techniques
Engels
423 b
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Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, will be covered in depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, Meat Preservation and Packaging Techniques is a key resource for researchers in both industry and academic settings.
- Covers conventional chemical and physical methods for meat preservation
- Introduces bio preservation using natural products derived from plants, microbes and marine derivatives
- Discusses novel nanotechnologies for meat preservation and novel biopolymer-based edible coatings/films with bioactive components
- Introduces the application of smart labels for monitoring meat quality and safety
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Engels
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