Kerry Advances in Meat, Poultry and Seafood Packaging

1. Auflage 2012
ISBN: 978-0-85709-571-8
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 720 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. - Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods - Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use - Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation

Autoren/Hrsg.

Kerry, Joseph P.

Leseproben

Contributor contact details
(* = main contact) Editor and Chapter 20 J.P. Kerry,     Senior College Lecturer and Head of the Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. E-mail address: [e-mail] Chapter 1 Catherine N. Cutter*, Reshani N. Senevirathne, Vivian P. Chang, Renee B. Cutaia, Kerry A. Fabrizio, Amie M. Geiger, Angela M. Valadez and Sally F. Yoder,     Department of Food Science, 202 Food Science Building, Pennsylvania State University, University Park, PA 16803, USA. E-mail address: [e-mail] Chapter 2 Lucina E. Lampila* [e-mail] Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4210, USA Louisiana Sea Grant College Program, Baton Rouge, LA, USA Kenneth W. McMillin,     School of Animal Sciences and Department of Food Science, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803-4210, USA. E-mail address: [e-mail] Chapter 3 Maurice G. O’Sullivan* and J.P. Kerry [e-mail],     Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland. E-mail address: [e-mail] Chapter 4 Byungrok Min,     Food Science and Technology, University of Maryland, Eastern Shore, Princess Anne, MD 21853, USA Dong U. Ahn* [e-mail] Department of Animal Science, Iowa State University, Ames, IA 50011, USA Department of Agricultural Biotechnology, Major in Biomodulation, Seoul National University, Seoul, 151–921, Korea Chapter 5 Grethe Hyldig*, Jette Nielsen, Charlotte Jacobsen and Henrik Hauch Nielsen,     Technical University of Denmark, Denmark. E-mail address: [e-mail] Chapter 6 Kenneth W. McMillin*,     School of Animal Sciences and Department of Food Science, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803-4210, USA. E-mail address: [e-mail] James N. Belcher,     Poultry and Seafood Marketing, Cryovac Food Solutions Division, Sealed Air Corporation, Duncan, SC, USA. E-mail address: [e-mail] Chapter 7 Anthoula A. Argyri, Efstathios Z. Panagou and George-John E. Nychas*,     Agricultural University of Athens, Department of Food Science & Technology, Laboratory of Microbiology & Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece. E-mail address: [e-mail] Chapter 8 Anlaug Ådland Hansen*,     Nofima AS, Osloveien 1, 1430 Ås, Norway. E-mail address: [e-mail] Erik Svanes, Ole Jørgen Hanssen [e-mail] and Mie Vold [e-mail],     Ostfold Research/Østfoldforskning, AS Gamle Bedding vei 2b, 1671 Kråkerøy, Norway. E-mail address: [e-mail] Bjørn Tore Rotabakk,     Nofima AS, Måltidets Hus, Richard Johnsens gt 4, PO Box 8034, 4068 Stavanger, Norway. E-mail address: [e-mail] Chapter 9 Graham C. Fletcher,     Food Safety & Preservation, New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand. E-mail address: [e-mail] Chapter 10 L. Pastoriza* and , M. ScM. Bernárdez [e-mail],     Instituto de Investigaciones Marinas (IIM-AECSIC)., Eduardo Cabello, 6. 36208 Vigo, Spain. E-mail address: [e-mail] Chapter 11 Bjørn Tore Rotabakk* and Morten Sivertsvik,     Nofima AS, Måltidets Hus, Richard Johnsens gt 4, PO Box 8034, 4068 Stavanger, Norway. E-mail address: [e-mail] Chapter 12 J. Bindu*, C.N. Ravishankar and T.K.S. Gopal,     Fish Processing Division, Central Institute of Fisheries Technology, Matsyapuri-Post, Cochin- 682029, India. E-mail address: [e-mail] Chapter 13 Alfonso Totosaus,     Food Science Lab, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnologico esq. Av. Central, Ecatepec de Morelos, CP 55210, Estado de Mexico, Mexico. E-mail address: [e-mail] Chapter 14 Zoran Savic,     VICTUS International GmbH, Hietzinger Haupstrasse 41, 1130 Wien, Austria. E-mail address: [e-mail] Chapter 15 Helena Walsh* and J.P. Kerry [e-mail],     School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. E-mail address: [e-mail] Chapter 16 Lihan Huang* and Cheng-An Hwang [e-mail],     Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA. E-mail address: [e-mail] Chapter 17 Paul Dawson*, Kay Cooksey and S. Mangalassary,     Food Nutrition and Packaging Sciences Department, 204 Poole Hall, Clemson University, Clemson, SC 29634-0316, USA. E-mail address: [e-mail] Chapter 18 Veronique coma [e-mail] University of Bordeaux, LCPO, UMR 5629, F-33600 Pessac, France CNRS, LCPO, UMR 5629, F-33600 Pessac, France Chapter 19 Marlene E. Janes* [e-mail],     Louisiana State University, Agricultural Center, 111 Food Science Bldg, Baton Rouge, LA 70803, USA. E-mail address: [e-mail] Y. Dai,     Southern University Agricultural Research & Extension Center, A.O. Williams Hall, PO Box 10010, Baton Rouge, LA 70813, USA. E-mail address: [e-mail] Chapter 21 Kenneth W. McMillin*,     School of Animal Sciences and Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4210, USA. E-mail address: [e-mail] Lucina E. Lampila [e-mail] Department of Food Science, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803-4210, USA Louisiana Sea Grant College Program, Baton Rouge, LA, USA John A. Marcy,     Department of Poultry Science, University of Arkansas, Fayetteville, AR, USA. E-mail address: [e-mail] Chapter 22 Mark Woolfe,     Food Standards Agency – Retired, Thames Ditton, Surrey, KT7 0UJ, UK. E-mail address: [e-mail] Chapter 23 Fintan...