Meat technology and application of biodegradable active packaging - Franciscatti Hoffmann, Larissa;de Souza Silva, Keila
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Meat and meat products are perishable foods with high capacity for oxidative and microbiological deterioration when subjected to inadequate storage. The meat industry is increasingly interested in seeking methods that are efficient in reducing oxidative and microbiological deterioration. The use of chemical additives, cold conservation, polymeric materials with the purpose of wrapping the product, preservatives during the processing of derivatives and even industrial processes (fermentation, salting, etc.) have become common in the search for extending the shelf life of meats and meat…mehr

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Produktbeschreibung
Meat and meat products are perishable foods with high capacity for oxidative and microbiological deterioration when subjected to inadequate storage. The meat industry is increasingly interested in seeking methods that are efficient in reducing oxidative and microbiological deterioration. The use of chemical additives, cold conservation, polymeric materials with the purpose of wrapping the product, preservatives during the processing of derivatives and even industrial processes (fermentation, salting, etc.) have become common in the search for extending the shelf life of meats and meat products. The use of active packaging has also been a method widely used for such purposes. The active packaging are able to confer improvements in the physical characteristics of the product, reduce the oxidation of meat and derivatives through antioxidant properties and reduce the microbial load through antimicrobial agents in its composition. The present work presents technological aspects of meat and meat products and the effects of the application of biodegradable active packaging during the storage of these products.
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Autorenporträt
Larissa Franciscatti Hoffmann es ingeniera de alimentos y autora de artículos publicados en conferencias.Keila de Souza Silva es ingeniera de alimentos y tiene un doctorado y un posdoctorado en ingeniería de alimentos. Actualmente es profesora e investigadora en la Universidad Estatal de Maringá (UEM) y desarrolla productos innovadores para la industria alimentaria.