Interest in the use of active and intelligent packaging systems for meat and meat products
has increased in recent years. Active packaging refers to the incorporation of additives into …

Much research has been conducted and published about metabolic modifiers that increase
growth rate, improve feed efficiency, increase carcass leanness, and decrease carcass …

Meat color is an important aspect of a consumer's purchase decisions regarding meat
products. Perceived meatcolor results from the interaction of light, a detector (ie, human …

A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …

The growing popularity of food products marketed in the United States as “natural” and
“organic” has resulted in a proliferation of marketing efforts to meet consumer demands for …

Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus
have been identified as necessary ingredients for the manufacture of uncured, no …

The effects of fatty acid composition, two packaging methods (vacuum and 20% CO2/80%
N2) and storage under refrigeration for 210 days were evaluated on a dry fermented …

The antimicrobial effect of carbon dioxide (CO2) is well documented but comparison of the
large number of often contradictory studies investigating the effect of CO2 on chemical …

Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under
vacuum and modified atmospheres (100% N2 and a mixture of 20% CO2 and 80% N2) in …

Due to increased demands for greater stringency in relation to hygiene and safety issues
associated with fresh food products, coupled with ever-increasing demands by retailers for …