ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS
<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 281.3pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 49.65pt; mso-element-top: 47.75pt; mso-hei...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2012-10-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/205 |
| Summary: | <div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 281.3pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 49.65pt; mso-element-top: 47.75pt; mso-height-rule: exactly;"><table style="height: 383px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-bottom: 3.1pt; background-color: transparent; padding-left: 0cm; padding-right: 0cm; padding-top: 3.1pt; border: #d4d0c8;" height="383" align="left" valign="top"><div style="border-bottom: windowtext 2.25pt solid; border-left: medium none; padding-bottom: 1pt; padding-left: 0cm; padding-right: 0cm; border-top: medium none; border-right: medium none; padding-top: 0cm; mso-element: para-border-div;"><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 281.3pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 49.65pt; mso-element-top: 47.75pt; mso-height-rule: exactly; mso-border-bottom-alt: solid windowtext 2.25pt; mso-padding-alt: 0cm 0cm 1.0pt 0cm; padding: 0cm;"><span style="font-size: 10pt;"><span style="font-family: Times New Roman;">In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers<span style="mso-spacerun: yes;"> </span>and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials.<span style="mso-spacerun: yes;"> </span>Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.</span></span></p><p class="MsoNormal" style="text-align: justify; margin: 0cm 0cm 0pt; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 281.3pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 49.65pt; mso-element-top: 47.75pt; mso-height-rule: exactly; mso-border-bottom-alt: solid windowtext 2.25pt; mso-padding-alt: 0cm 0cm 1.0pt 0cm; padding: 0cm;"><span style="font-size: 10pt;"><span style="font-family: Times New Roman;"><br /><strong>doi:10.5219/205</strong></span></span></p></div></td></tr></tbody></table></div> |
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| ISSN: | 1338-0230 1337-0960 |