Characteristics of packaging materials for specific packaging conditions of meat and osmotic dehydrated meat
2012
Šuput, Danijela Z. (Faculty of Technology, Novi Sad (Serbia)) | Lazić, Vera L. (Faculty of Technology, Novi Sad (Serbia)) | Lević, Ljubinko B. (Faculty of Technology, Novi Sad (Serbia)) | Krkić, Nevena M. | Pezo, Lato L.(Institute of General and Physical Chemistry, Begrade (Serbia)) | Pavlović, Mirjana. D. (Institute of General and Physical Chemistry, Begrade (Serbia)) | Zlatanović, Snežana J. (Institute of General and Physical Chemistry, Begrade (Serbia))
Packaging necessary trace food products. Packaging materials with different properties affect the quality and sustainability of the meat and meat products. Consumer’s interest has been increasing in natural and quality preserved food products that are not chemically treated. Improvement of the protective effect of applied packaging materials can be achieved by selecting appropriate conditions of packaging (vacuum, modified atmosphere and the latest trend is active packaging). The objective of this study was to review the possibility of application of different materials through examination of their mechanical, barrier and structural characteristics. This paper presents comparative results related to combinations of materials usually used in meat industry, obtained by different methods of production (laminating, extrusion laminating and co-extrusion). The results showed that monomaterials pass their good properties on multilayer materials. Multilayer materials have good characteristics and as such they meet the requirements of specific packaging conditions. These materials provide preservation of the protective atmosphere inside the packaging, thus contributing to the quality and sustainability.
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