Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef
The PhD investigated novel methods to extend the shelf-life of vacuum-packaged beef by reducing the moisture loss associated with purge and drip formation while maintaining eating quality. Using a combination of meat and material sciences, this study generated a comprehensive understanding of edible...
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| Format: | Thesis |
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Curtin University
2021
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| Online Access: | http://hdl.handle.net/20.500.11937/86250 |
| _version_ | 1848764798238457856 |
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| author | Gorokgaha Gedarawatte, Shamika Thushara |
| author_facet | Gorokgaha Gedarawatte, Shamika Thushara |
| author_sort | Gorokgaha Gedarawatte, Shamika Thushara |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | The PhD investigated novel methods to extend the shelf-life of vacuum-packaged beef by reducing the moisture loss associated with purge and drip formation while maintaining eating quality. Using a combination of meat and material sciences, this study generated a comprehensive understanding of edible coatings’ interaction with the meat structure and developed a sustainable, ecofriendly packaging system. |
| first_indexed | 2025-11-14T11:25:05Z |
| format | Thesis |
| id | curtin-20.500.11937-86250 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:25:05Z |
| publishDate | 2021 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-862502021-11-03T07:37:00Z Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef Gorokgaha Gedarawatte, Shamika Thushara The PhD investigated novel methods to extend the shelf-life of vacuum-packaged beef by reducing the moisture loss associated with purge and drip formation while maintaining eating quality. Using a combination of meat and material sciences, this study generated a comprehensive understanding of edible coatings’ interaction with the meat structure and developed a sustainable, ecofriendly packaging system. 2021 Thesis http://hdl.handle.net/20.500.11937/86250 Curtin University fulltext |
| spellingShingle | Gorokgaha Gedarawatte, Shamika Thushara Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef |
| title | Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef |
| title_full | Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef |
| title_fullStr | Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef |
| title_full_unstemmed | Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef |
| title_short | Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef |
| title_sort | development of an edible nanoparticle coating to limit the effect of moisture loss on the shelf life of beef |
| url | http://hdl.handle.net/20.500.11937/86250 |