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Trends in meat and meat products packaging – a review

M. Ščetar   ORCID icon orcid.org/0000-0002-4684-4781 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Mia Kurek ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Kata Galić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia

Puni tekst: engleski, pdf (224 KB) str. 32-48 preuzimanja: 20.052* citiraj
APA 6th Edition
Ščetar, M., Kurek, M. i Galić, K. (2010). Trends in meat and meat products packaging – a review. Croatian journal of food science and technology, 2. (1.), 32-48. Preuzeto s https://hrcak.srce.hr/59552
MLA 8th Edition
Ščetar, M., et al. "Trends in meat and meat products packaging – a review." Croatian journal of food science and technology, vol. 2., br. 1., 2010, str. 32-48. https://hrcak.srce.hr/59552. Citirano 29.07.2021.
Chicago 17th Edition
Ščetar, M., Mia Kurek i Kata Galić. "Trends in meat and meat products packaging – a review." Croatian journal of food science and technology 2., br. 1. (2010): 32-48. https://hrcak.srce.hr/59552
Harvard
Ščetar, M., Kurek, M., i Galić, K. (2010). 'Trends in meat and meat products packaging – a review', Croatian journal of food science and technology, 2.(1.), str. 32-48. Preuzeto s: https://hrcak.srce.hr/59552 (Datum pristupa: 29.07.2021.)
Vancouver
Ščetar M, Kurek M, Galić K. Trends in meat and meat products packaging – a review. Croatian journal of food science and technology [Internet]. 2010 [pristupljeno 29.07.2021.];2.(1.):32-48. Dostupno na: https://hrcak.srce.hr/59552
IEEE
M. Ščetar, M. Kurek i K. Galić, "Trends in meat and meat products packaging – a review", Croatian journal of food science and technology, vol.2., br. 1., str. 32-48, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/59552. [Citirano: 29.07.2021.]

Sažetak
The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are beneficial. The non-enzimatic reactions that affect the organoleptic qualities of raw meats are invariably undesirable, so these should preferably be slowed or prevented by a preservative packaging.

Ključne riječi
meat; packaging; shelf-life

Hrčak ID: 59552

URI
https://hrcak.srce.hr/59552

Posjeta: 21.127 *