Reducing meat perishability through pullulan active packaging
The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfri...
| Main Authors: | , , , , |
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| Format: | Article |
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Hindawi
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87423/ |
| _version_ | 1848860434760728576 |
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| author | Khan, Muhammad Jamshed Kumari, Suriya Selamat, Jinap Shameli, Kamyar Sazili, Awis Qurni |
| author_facet | Khan, Muhammad Jamshed Kumari, Suriya Selamat, Jinap Shameli, Kamyar Sazili, Awis Qurni |
| author_sort | Khan, Muhammad Jamshed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfringens (C. perfringens), reducing the shelf life and consumer demands. A variety of vulnerable substances, including cholesterol oxidation products (COPs), are generated by the oxidation of meat induced by the microbial infestations. The use of certain biodegradable active packaging, including pullulan active packaging, is being focused by the meat industry due to their safety, stability, and negligible health risks. The potential of pullulan active packaging, incorporated with silver nanoparticles and essential oils, against E. coli, S. typhimurium, Mycoplasma, and other bacterial species is exclusive. Similarly, maintenance of organoleptic properties of meat with nominal oxidative rancidity and limited human health issues can be acquired by pullulan active packaging. |
| first_indexed | 2025-11-15T12:45:11Z |
| format | Article |
| id | upm-87423 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T12:45:11Z |
| publishDate | 2020 |
| publisher | Hindawi |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-874232023-05-17T02:57:23Z http://psasir.upm.edu.my/id/eprint/87423/ Reducing meat perishability through pullulan active packaging Khan, Muhammad Jamshed Kumari, Suriya Selamat, Jinap Shameli, Kamyar Sazili, Awis Qurni The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfringens (C. perfringens), reducing the shelf life and consumer demands. A variety of vulnerable substances, including cholesterol oxidation products (COPs), are generated by the oxidation of meat induced by the microbial infestations. The use of certain biodegradable active packaging, including pullulan active packaging, is being focused by the meat industry due to their safety, stability, and negligible health risks. The potential of pullulan active packaging, incorporated with silver nanoparticles and essential oils, against E. coli, S. typhimurium, Mycoplasma, and other bacterial species is exclusive. Similarly, maintenance of organoleptic properties of meat with nominal oxidative rancidity and limited human health issues can be acquired by pullulan active packaging. Hindawi 2020-10 Article PeerReviewed Khan, Muhammad Jamshed and Kumari, Suriya and Selamat, Jinap and Shameli, Kamyar and Sazili, Awis Qurni (2020) Reducing meat perishability through pullulan active packaging. Journal of Food Quality, 2020. pp. 1-10. (Unpublished) https://www.hindawi.com/journals/jfq/2020/8880977/?utm_source=google&utm_medium=cpc&utm_campaign=HDW_MRKT_GBL_SUB_ADWO_PAI_DYNA_SPEC_X_X0000_Feb2023&gclid=CjwKCAjw04yjBhApEiwAJcvNoY7aCu4Qs65gAIalK47ublJNZQUiRaLcGnmCppOSyn8udqf32r3nBxoCQdQQAvD_BwE 10.1155/2020/8880977 |
| spellingShingle | Khan, Muhammad Jamshed Kumari, Suriya Selamat, Jinap Shameli, Kamyar Sazili, Awis Qurni Reducing meat perishability through pullulan active packaging |
| title | Reducing meat perishability through pullulan active packaging |
| title_full | Reducing meat perishability through pullulan active packaging |
| title_fullStr | Reducing meat perishability through pullulan active packaging |
| title_full_unstemmed | Reducing meat perishability through pullulan active packaging |
| title_short | Reducing meat perishability through pullulan active packaging |
| title_sort | reducing meat perishability through pullulan active packaging |
| url | http://psasir.upm.edu.my/id/eprint/87423/ http://psasir.upm.edu.my/id/eprint/87423/ http://psasir.upm.edu.my/id/eprint/87423/ |