Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, will be covered in depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, Meat Preservation and Packaging Techniques is a key resource for researchers in both industry and academic settings.
- Covers conventional chemical and physical methods for meat preservation
- Introduces bio preservation using natural products derived from plants, microbes and marine derivatives
- Discusses novel nanotechnologies for meat preservation and novel biopolymer-based edible coatings/films with bioactive components
- Introduces the application of smart labels for monitoring meat quality and safety
Produktinformation
- Utgivningsdatum2026-09-01
- Mått152 x 229 x undefined mm
- Vikt450 g
- FormatHäftad
- SpråkEngelska
- Antal sidor370
- FörlagElsevier Science
- ISBN9780443404252