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Packaging materials and systems for chilled meat and meat products.

Materiales de envase y sistemas de envasado para carne y productos carnicos refrigerados.

Author(s) : CHANG L.

Type of article: Article

Summary

This article describes aspects such as: microbiology of meats and meat products, changes in the colour of meats, some guidelines on the selection of packaging systems, some characteristics of vacuum and modified atmosphere packaging systems, characteristics of the packaging materials used, as well as the main laboratory tests for verification of the quality of the packaging systems.

Details

  • Original title: Materiales de envase y sistemas de envasado para carne y productos carnicos refrigerados.
  • Record ID : 2004-1260
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 40 - n. 348
  • Publication date: 2003/11
  • Document available for consultation in the library of the IIR headquarters only.

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