Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety

Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and dis...

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Veröffentlicht in:	Polymers 2024-05, Vol.16 (9), p.1232
Hauptverfasser:	Wongphan, Phanwipa, Promhuad, Khwanchat, Srisa, Atcharawan, Laorenza, Yeyen, Oushapjalaunchai, Chayut, Harnkarnsujarit, Nathdanai
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids BCG BCG vaccines Biocompatibility Biological products Biomedical materials Bioplastics Biopolymer denaturation Carbon Chemical reactions Connective tissue Consumer protection Contamination Denaturation Dietary minerals Discoloration Essential oils Flavors Food Food contamination Food packaging Food preservatives Food products Lipids Mass transfer Meat Meat industry Meat products Meat quality Microorganisms Natural resources Netherlands Odors Oxidation Packaging Plastics Polymer blends Polymers Preservatives Product safety Proteins Quality management Safety and security measures Shelf life Spoilage Sustainability Sustainable materials
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