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Advances in meat, poultry and seafood packagingEdited by J P Kerry, University College Cork, Ireland
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 220
- provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods
- investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use
- explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.
Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.
With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods.
ISBN 1 84569 751 0
ISBN-13: 978 1 84569 751 8
June 2012
720 pages 234 x 156mm hardback
£180.00 / US$305.00 / €215.00
Usually dispatched within 24 hours
About the editor
Dr Joe Kerry is the Head of the Food and Packaging Group in the Department of Food and Nutritional Sciences at University College Cork, Ireland. He is internationally known for his research on food packaging.
Titles which may also be of interest:
Novel food packaging techniques
Environmentally compatible food packaging
Safety and quality issues in fish processing
Food safety control in the poultry industry
Improving the safety of fresh meat
Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG)
Contents
PART 1 SAFETY AND QUALITY OF PACKAGED MEAT, POULTRY AND SEAFOOD
PART 2 DEVELOPMENTS IN VACUUM AND MODIFIED ATMOSPHERE PACKAGING OF MEAT, POULTRY AND SEAFOOD
PART 3 OTHER PACKAGING METHODS FOR MEAT, POULTRY AND SEAFOOD PRODUCTS
PART 4 EMERGING PACKAGING TECHNIQUES AND LABELLING
PART 1 SAFETY AND QUALITY OF PACKAGED MEAT, POULTRY AND SEAFOOD
Major microbiological hazards associated with packaged fresh and processed meat and poultry
C N Cutter, R N Senevirathne, V P Chang, R B Cutaia, K A Fabrizio, A M Geiger, A M Valadez and S F Yoder, Pennsylvania State University, USA
- Introduction: survival and growth of microorganisms in meat and poultry products
- Vacuum packaging (VP) and modified atmosphere packaging (MAP) to control microbial populations associated with meat and poultry products
- Notable foodborne outbreaks related to packaged fresh and further processed meat and poultry
- The future of food packaging for controlling pathogens associated with fresh and further processed meat and poultry
- References
Major microbial hazards associated with packaged seafood
L Lampila, LSU Agricultural Center and Louisiana Sea Grant College Program, K McMillin, LSU Agricultural Center, USA
- Introduction
- Seafood spoilage
- Major microbiological hazards associated with fresh seafood
- Live animals
- Major hazards associated with processed and packaged seafood
- Future trends
- References
Sensory and quality properties of packaged fresh and processed meats
M G O’Sullivan and J P Kerry, University College Cork, Ireland
- Introduction
- Packaging of fresh and processed meats
- Colour development in fresh and processed meats
- Flavour of fresh and processed meat products
- Texture of fresh and processed meat
- Future trends
- Acknowledgements
- References
Sensory properties of packaged fresh and processed poultry meat
B Min, University of Maryland Eastern Shore, D U Ahn, Iowa State University, USA and Seoul National University, Korea
- Introduction
- Color changes in packaged fresh and processed poultry meat
- Lipid oxidation in packaged, fresh and processed poultry meat
- Tenderness and packaged fresh and processed poultry
- Other sensory and quality issues associated with packaged fresh and processed poultry meat
- Future trends
- References
Sensory and quality properties of packaged seafood
G Hyldig, J Nielsen, C Jacobsen and H H Nielsen, Technical University
of Denmark, Denmark
- Introduction
- Composition of fish
- Initial biochemical and microbiological deterioration of fish
- Lipid oxidation
- Sensory quality changes in stored and packaged fish products
- Case studies of sensory quality changes in stored and packaged fish products
- Shrimps
- Future trends
- References
PART 2 DEVELOPMENTS IN VACUUM AND MODIFIED ATMOSPHERE PACKAGING OF MEAT, POULTRY AND SEAFOOD
Advances in the packaging of fresh and processed meat products
K W McMillin Louisiana State University and J N Belcher, Sealed Air Corporation, USA
- Introduction
- Current technologies and use of packaging for fresh and processed meat
- Advances in overwrap, vacuum packaging (VP), and modified atmosphere packaging (MAP) for fresh and processed meat
- Effective application of packaging to improve the quality of fresh and processed meat
- Future trends
- Sources of further information and advice
- References
Advances in vacuum and modified atmosphere packaging of poultry products
A A Argyri, E Z Panagou and G-J E Nychas, Agricultural University of Athens, Greece
- Introduction
- Role of packaging and conventional packaging systems
- Shelf life of fresh and processed poultry products in conventional packaging systems
- Extension of shelf life and future trends in packaging systems
- Chemical indicators for assessing the quality of fresh and processed poultry
- Sources of further information and advice
- References
Advances in bulk packaging for the transport of fresh fish
A Å Hansen, Nofima, Norway; E Svanes, O J Hanssen, M Vold, Ostfold Research and B T Rotabakk, Nofima, Norway
- Introduction
- Status and challenges
- Advances in bulk packaging for transportation of processed fish
- Effective application of bulk packaging for transportation of raw fish products
- Future trends in seafood packaging and distribution
- References
Advances in vacuum and modified atmosphere packaging of fish and crustaceans
G C Fletcher, The New Zealand Institute for Plant & Food Research Limited, New Zealand
- Introduction
- Innovations in packaging technology
- Advances in understanding spoilage processes in packaged fish
- Advances in understanding food safety implications of packaging
- Applying and modelling different gas configurations for different fish
- Applying packaging technologies to products other than fresh fillets
- Combining packaging technologies with other treatments
- Conclusions
- References
Advances in vacuum and modified atmosphere packaging of shellfish
L Pastoriza and M Bernárdez, Instituto de Investigaciones Marinas (IIM-AECSIC), Spain
- Introduction
- Combination of modified atmosphere packaging (MAP) and vacuum packaging (VP) with other treatments
- Effective application of traditional, VP and MAP to improve shellfish quality
- Future trends
- Sources of further information and advice
- References
Solubility of carbon dioxide in muscle foods and its use to extend the shelf life of packaged products
B T Rotabakk and M Sivertsvik, Nofima, Norway
- Introduction
- The principle of modified atmosphere packaging (MAP)
- Effect of Coon microorganisms
- Alternatives to modified atmosphere packaging
- References
PART 3 OTHER PACKAGING METHODS FOR MEAT, POULTRY AND SEAFOOD PRODUCTS
Packaging of retort-processed seafood, meat and poultry
J Bindu, C N Ravishankar and T K S Gopal, Central Institute of Fisheries Technology, India
- Introduction
- Rigid metal containers for retort processed seafood, meat and poultry
- Semi-rigid and flexible containers
- Methods to test the suitability of packaging materials for retorting
- Changes in the quality of seafood, meat and poultry due to retort processing
- Future trends in processing and packaging
- References
Packaging for frozen meat, seafood and poultry products
A Totosaus, Tecnológico de Estudios Superiores de Ecatepec, México
- Introduction
- Quality improvement through frozen packaging
- Recent advances in frozen packaging
- Future trends
- References
Advances in the manufacture of sausage casings
Z Savic, Victus International, Austria
- Introduction
- Definition and types of sausage casings
- Advances in sausage casings
- Effective selection and use of sausage casings for optimum product quality - possible meat product defects due to incorrect selection of casing types
- Meat industry requirements for new casing types
- Future trends
- Sources of further information and advice
- References
Packaging of ready-to-serve and retail-ready meat, poultry and seafood products
H Walsh and J Kerry, University College Cork, Ireland
- Introduction
- Key drivers
- Packaging requirements
- Microwave reheating
- Packaging techniques
- Active packaging applications
- Future trends
- References
In-package pasteurization of ready-to-eat meat and poultry products
L Huang and C-A Hwang, United States Department of Agriculture Agricultural Research Service (USDA ARS), USA
- Introduction
- In-package pasteurization
- Time-temperature for in-package pasteurization
- Equipment
- Practical considerations
- References
PART 4 EMERGING PACKAGING TECHNIQUES AND LABELLING
Environmentally-compatible packaging of muscle foods
P Dawson and K Cooksey, Clemson University, USA
- Introduction
- Types of meat packaging materials
- Source reduction
- Recyclable materials
- Biobased materials
- Future trends
- References
Antimicrobial and antioxidant active packaging for meat and poultry
V Coma, Université de Bourdeaux, France
- Introduction
- Meat safety and quality concerns
- Active packaging based on biopolymers and ntural bioactives
- Antimicrobial bioactive packaging
- Antioxidant bioactive biopackaging
- Future trends
- Conclusion
- Acknowledgements
- References
Edible films for meat, poultry and seafood
M Janes, Louisiana State University, USA
- Introduction
- Edible film materials
- Edible films containing antioxidants and other nutrients
- Conclusion
- References
Application of smart packaging systems for conventionally packaged muscle-based food products
J Kerry, University College Cork, Ireland
- Introduction
- Packaging technologies for gas and moisture control
- Antimicrobial packaging
- Other applications of smart/active technologies
- Sensors for smart packaging
- Indicators for smart packaging
- Radio frequency Identification Tags (RFID) and potential future applications of other smart/intelligent technologies
- Conclusions
- References
Traceability in the meat, poultry and seafood industries
K W McMillin, Louisiana State University Agricultural Center, L Lampila, Louisiana State University Agricultural Center and Louisiana Sea Grant College Program, J A Marcy, University of Arkansas, USA
- Introduction
- Current technologies available for muscle food industry tracing systems
- Traceability in livestock production
- Traceability in poultry production
- Traceability of seafood
- Traceability of meat, poultry and seafood products
- Electronic identification (EID)
- Future trends
- Sources of further information and advice
- References
Labelling of meat, poultry, seafood and their products in the EU
M Woolfe, Food Standards Agency - Retired, UK
- Introduction
- General (horizontal) food labelling requirements
- Origin, assurance and “eco-labelling” schemes
- Specific (vertical) requirements for raw meat and minced meat labelling
- Specific (vertical) requirements for poultry meat labelling
- Specific (vertical) labelling of meat and poultry products
- Specific (vertical) labelling of fish and shellfish
- Specific (vertical) labelling of fish and shellfish products
- Future trends
- Acknowledgements
- Sources of further information and advice
- References
Food packaging laws and regulation with particular emphasis on meat, poultry and fish
F Moran, School of Food Science and Environmental Health, Dublin Institute of Technology, Ireland
- Introduction to food contact material legislation
- The regulation of food contact materials in the European Union (EU)
- EU legislation on specific materials
- Other specific measures of importance
- The regulation of food contact materials in the United States of America
- Exemptions to the regulations
- The food contact notification system
- Future trends in legislation
- Sources of further information and advice
- References