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Journals / Akademik Gıda / 2010 / Cilt: 8 - Sayı: 2

Packaging Methods Used for Meat and Meat Products

Et ve Et Ürünlerinde Kullanılan Paketleme Yöntemleri

Aytunga Budak BAĞDATLI
Semra KAYAARDI
Pages
24–30
Publication Date
2010-04-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This paper reviews new packaging methods used for meat and meat products

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Modified atmosphere packaging, vacuum packaging and controlled atmosphere packaging of meat and meat products are used to prolong shelf-life, increase food safety and maintain the high level of quality of product.
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Key Findings & Data:Recently, consumer demand for minimally treated food products with higher quality and safety has been increased.
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Conclusion & Impact:This paper reviews new packaging methods used for meat and meat products
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Paketleme · Raf ömrü · Kalite

Abstract

Modified atmosphere packaging, vacuum packaging and controlled atmosphere packaging of meat and meat products are used to prolong shelf-life, increase food safety and maintain the high level of quality of product. Recently, consumer demand for minimally treated food products with higher quality and safety has been increased. Therefore, new packaging technologies such as intelligent packaging, active packaging, antimicrobial packaging and edible film packaging have been developed. This paper reviews new packaging methods used for meat and meat products

Özet

Modifiye atmosfer paketleme MAP , vakum paketleme ve kontrollü atmosferde paketleme et ve et ürünlerinin raf ömrünün uzatılması, gıda güvenliğinin arttırılması, kalitenin üst düzeyde muhafaza edilmesi amacıyla kullanılan paketleme yöntemlerindendir. Son yıllarda, tüketicilerin minimal işlem görmüş, kaliteli ve güvenli gıdalara duydukları ilgi artmaktadır. Bu nedenle, akıllı paketleme, aktif paketleme, antimikrobiyal paketleme, yenebilir film paketleme gibi yeni teknolojiler ortaya çıkmıştır. Bu çalışmada, et ve et ürünlerinde kullanılan paketleme yöntemleri derlenmiştir

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Cite This Article

BAĞDATLI, A. B., KAYAARDI, S. (2010). Packaging Methods Used for Meat and Meat Products. Akademik Gıda, Cilt: 8 - Sayı: 2, 24–30. https://ajindex.com/articles/454867

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References (10)

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