Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review [PDF]
, 2016 Transpiration has various adverse effects on postharvest quality and the shelf-life of fresh fruit and vegetables (FFV). If not controlled, the water released through this process results in direct mass loss and moisture condensation inside packaged FFV.
Bovi, Graziele G. +4 more
core +1 more source
Mixture design for food packaging in a modified atmosphere
Agricultural Economics (AGRICECON), 2015 In the past, food packaging was primarily used to support product sales and protect food from contamination or environmental effects which would reduce the life of the food. According to the World Health Organization (WHO), in the United States, from 6.5
Jan HRON, Tomas MACAK
doaj +1 more source
Labeling Requirements for Alaska Seafood Processors [PDF]
, 2013 Alaska commercial seafood processors must label their product according to state and federal regulations. This bulletin makes clear what information is required—company name, name of seafood, ingredients (if applicable), permit number, date, weight, care
Chambers, Izetta
core
Decrease Of Repeated Contamination Of Packed Deli-cious Meat Products [PDF]
, 2019 The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.
Azarova, N. (Nadiia) +4 more
core +3 more sources
Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies
Jurnal Teknologi dan Industri Pertanian Indonesia, 2014 The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red
Rini Ariani Basyamfar
doaj +1 more source
Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks [PDF]
, 2015 peer-reviewedThe objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days.
Lopacka, Joanna +4 more
core +1 more source
Storage of soybean seeds: Packaging and modified atmosphere technology [PDF]
Revista Brasileira de Engenharia Agrícola e AmbientalThe characteristics of materials used in packages for seed storage may have a negative influence in the deterioration process, causing future problems during the period of storage and in emergence in the field.
André F. Capilheira +5 more
doaj +2 more sources
Hyperespectral images for the evaluation of the quality of minimally processed vegetables (spinach)
, 2011 The production of minimally processed vegetables and fruits is an emergent sector, however these processes reduce the useful life of the products. Main preservation techniques such cold storage and modified atmosphere are limited.
Diezma Iglesias, Belen +5 more
core
Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef
Meat and Muscle Biology, 2018 The objective was to determine the effects of modified atmosphere packaging (MAP) on the surface color of dark-cutting beef that had been aged for 21 d. The USDA Choice (normal-pH; IMPS #180) strip loins ( = 10) and no-roll dark-cutter strip loins ( = 10)
R. M.Mitacek +4 more
doaj +1 more source
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms [PDF]
, 2012 Mushrooms are highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution. The aims of this work were to evaluate the effect of temperature and number of film perforations
Mahajan, P. V. +3 more
core +1 more source