ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

Trends in meat and meat products packaging – a review

The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are ...

Meat and Meat Products

Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load

In order to measure the effect of antibacterial nano-covers, the direct contact of covers with meat products mixture was used as a control. Samples were contaminated with standard strains of gram-negative Escherichia coli and gram-positive bacteria Staphylococcus aureus. The samples were compared at specified times (0, 24, 48, and 72 hours). Despite the samples had large numbe...

Biogenic amines in meat and meat products.

It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and sec...

Clostridium Perfringens in Meat and Meat Products.

A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced san...