Advances in Meat, Poultry and Seafood Packaging (Hardcover)

Part 1 Safety and quality of packaged meat, poultry and seafood: Major microbiological hazards associated with packaged fresh and processed meat and poultry; Major microbial hazards associated with packaged seafood; Sensory and quality properties of packaged fresh and processed meats; Sensory properties of packaged fresh and processed poultry meat; Sensory and quality properties of packaged seafood. Part 2 Developments in vacuum and modified atmosphere packaging of meat, poultry and seafood: Advances in the packaging of fresh and processed meat products; Advances in vacuum and modified atmosphere packaging of poultry products; Advances in bulk packaging for the transport of fresh fish; Advances in vacuum and modified atmosphere packaging of fish and crustaceans; Advances in vacuum and modified atmosphere packaging of shellfish; Solubility of carbon dioxide in muscle foods and its use to extend the shelf life of packaged products. Part 3 Other packaging methods for meat, poultry and seafood products: Packaging of retort-processed seafood, meat and poultry; Packaging for frozen meat, seafood and poultry products; Advances in the manufacture of sausage casings; Packaging of ready-to-serve and retail-ready meat, poultry and seafood products; In-package pasteurization of ready-to-eat meat and poultry products. Part 4 Emerging packaging techniques and labelling: Environmentally-compatible packaging of muscle foods; Antimicrobial and antioxidant active packaging for meat and poultry; Edible films for meat, poultry and seafood; Application of smart packaging systems for conventionally packaged muscle-based food products; Traceability in the meat, poultry and seafood industries; Labelling of meat, poultry, seafood and their products in the EU; Food packaging laws and regulation with particular emphasis to meat, poultry and fish.