Packaging as a tool to improve the shelf life of poultry meat

被引:3
|
作者
Baltic, T. [1 ]
Ciric, J. [1 ]
Lazic, I. Brankovic [1 ]
Pelic, D. Ljubojevic [2 ]
Mitrovic, R. [1 ]
Djordjevic, V [1 ]
Parunovic, N. [1 ]
机构
[1] Inst Meat Hyg & Technol, Kacanskog 13, Belgrade, Serbia
[2] Sci Vet Inst Novi Sad, Rumenacki Put 20, Novi Sad 21000, Serbia
关键词
SPOILAGE BACTERIA; FOOD SPOILAGE; BROILER MEAT; STORAGE; GROWTH;
D O I
10.1088/1755-1315/333/1/012044
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this paper, recent findings about poultry meat spoilage and packaging systems are discussed. Poultry meat is widely consumed and its consumption has been growing for decades. Raw poultry meat is a highly perishable food with short-term shelf life, and thus, novel strategies for maintaining safety and quality must be applied to meet the demands of the modern consumer. The main cause of meat spoilage is bacterial growth and the goal of this paper is to highlight the importance of GHP (Good Hygiene Practice) in the chain of processing, packaging, storage, and distribution of poultry meat in order to avoid economic losses and meet consumer expectations.
引用
收藏
页数:4
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