Active and intelligent packaging in meat industry

QR Code

Active and intelligent packaging in meat industry

Background: Microbial contamination and lipid and protein oxidation are major concerns for meat and meat products in terms of food safety and quality deterioration. The meat quality and safety properties are highly dependent on packaging materials and technologies. Scope and approach: To achieve lon...

Full description

Bibliographic Details
Main Authors:	Fang, Z., Zhao, Y., Warner, R., Johnson, Stuart
Format:	Journal Article
Published:	Pergamon Press 2017
Online Access:	http://hdl.handle.net/20.500.11937/51122

Similar Items

Utilization of food waste and by-products in the fabrication of active and intelligent packaging for seafood and meat products
by: Zainal Arifin, Maryam, et al.
Published: (2023)

Reducing meat perishability through pullulan active packaging
by: Khan, Muhammad Jamshed, et al.
Published: (2020)

Monitoring the effect of active packaging films with silver-kaolinite using different packaging systems on the quality of beef meat
by: Z. A., Nur Hanani, et al.
Published: (2022)

Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
by: Wan Amnin, Wan Yahaya, et al.
Published: (2018)

Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties
by: Wan Amnin, Wan Yahaya, et al.
Published: (2019)

A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers.
by: A., Mohamed, et al.
Published: (2008)

Implications of 3-methylhistidine titres of actin and myosin in determining meat protein
by: Johnson, Stuart Keith
Published: (1988)

Halal meats and frozen foods: the halal abattoir, packaging, storage and handling
by: Amid, Azura
Published: (2009)

Semi-refined carrageenan/glycerol/α-tocopherol hybrid films as active packaging for extending the shelf life of meat
by: Khadijah Husna, Abd Hamid
Published: (2019)

Effect of different packaging conditions and temperatures on physicochemical and microbiological quality of Tualang honey-marinated chicken meat
by: Yousof, K., et al.
Published: (2024)

Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage
by: Khan, Muhammad Jamshed, et al.
Published: (2024)

Combination of green extraction techniques and essential oils to develop active packaging for improving the quality and shelf life for chicken meat
by: Marzlan, Anis Asyila, et al.
Published: (2021)

Structure, conduct and performance of the Malaysian meat and meat preparation industry
by: Mohamed, Zainal Abidin, et al.
Published: (2015)

Utilisation of pullulan active packaging incorporated with curcumin and pullulan mediated silver nanoparticles to maintain the quality and shelf life of broiler meat
by: Khan, Muhammad Jamshed, et al.
Published: (2022)

Stunning and slaughtering in the meat industry
by: Amid, Azura
Published: (2010)

Quality attributes of fresh poultry meat wrapped in corn starch-based films incorporated with nanocellulose fiber and thymol for active packaging application
by: Othman, Siti Hajar, et al.
Published: (2024)

Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea
by: Xiong, Y., et al.
Published: (2019)

Intelligent tutoring system web package / Rakesh Jaya Prakasam
by: Rakesh Jaya , Prakasam
Published: (2001)

The Microbiome of an Active Meat Curing Brine
by: Woods, D., et al.
Published: (2019)

Active packaging of fish gelatin films with Morinda citrifolia oil
by: Maryam Adilah, Z. A., et al.
Published: (2016)

Innovative use of chitosan/ZnO NPs bio-nanocomposites for sustainable antimicrobial food packaging of poultry meat
by: Sasidharan, Shivitraloshini, et al.
Published: (2024)

Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
by: Marzlan, Anis Asyila, et al.
Published: (2022)

Starch Based Antioxidant Active Packaging
by: Mukhtalifah, Sukhufum

Preparation And Characterization Of Intelligent Packaging Based On Torch Ginger Extract And Sago Starch
by: Lam, Xue Mei
Published: (2020)

Applications of pullulan active packaging incorporated with green synthesized curcumin (C-AgNPs) and pullulan (P-AgNPs) mediated silver nanoparticles on quality of broiler meat
by: Muhammad, Jamshed
Published: (2021)

Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments
by: Wu, G., et al.
Published: (2017)

Bio-preservation effect of lactic acid bacteria postbiotics on physical, chemical, and sensory properties of vacuum-packaged broiler breast meat
by: Rahman, Md Moklesur, et al.
Published: (2025)

Sorghum non-extractable polyphenols: chemistry, extraction and bioactivity
by: Johnson, Stuart, et al.
Published: (2018)

Chitosan-zinc oxide composite for active food packaging Applications
by: Abdul Razak, S.R., et al.
Published: (2018)

Development of active bilayer packaging films incorporated with mangosteen pericarp extract and their application in packaging of palm oil
by: Brahim, Nabilah
Published: (2018)

Preparation and characterization of PLA/algae nanocomposites for packaging industry
by: Adli, Sarah Amalina, et al.
Published: (2018)

Preparation and characterization of PLA/algae nanocomposite for packaging industry
by: Adli, Sarah Amalina, et al.
Published: (2018)

Cameron's cave-in on plain packaging is a boost to industry
by: Daube, Mike, et al.
Published: (2013)

Kuang Ming Packaging Industries Sdn. Bhd. (KMPI)
by: Hussin, Siti Rahayu, et al.
Published: (2012)

The Effectiveness Of Typography In Packaging Design For Smes Food Industries
by: Md Saad, Khatijah, et al.
Published: (2014)

Effect of genotype and growth temperature on sorghum grain physical characteristics, polyphenol content, and antioxidant activity
by: Wu, Gangcheng, et al.
Published: (2016)

Artificial intelligence in packaging design: integrating traditional Chinese cultural elements for cultural preservation and innovation
by: Wang, Hang, et al.
Published: (2024)

The regional competitiveness of meat and meat preparation sub-sectors
by: Wan Bakar, Wan Mohd Marzuki, et al.
Published: (2011)

Study of an antimicrobial starch-based active packaging system
by: Khairuddin, Nozieana, et al.
Published: (2005)

Study of an antimicrobial starch-based active packaging system
by: Khairuddin, Nozieana, et al.
Published: (2005)