Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef

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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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Bibliographic Details
Main Author:	Gorokgaha Gedarawatte, Shamika Thushara
Format:	Thesis
Published:	Curtin University 2021
Online Access:	http://hdl.handle.net/20.500.11937/86250

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