Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

2-19-2010

Journal or Book Title

Fleischwirtschaft International

Volume

1

First Page

30

Last Page

31

Abstract

Demand for central packaging of case-ready meats is greatly increasing and is driving the use of modified atmosphere packaging (MAP) systems with high oxygen incorporation instead of the traditional polyvinyl chloride (PVC) overwrap packaging system. Despite the fact that the initial appearance of fresh meat in high-oxygen modified atmosphere packaging (HiOx-MAP) appeals to consumers, the oxidative environment it creates has some detrimental effects on meat quality during storage and display time. One solution could be minimising oxidation of meat by incorporating antioxidant to fresh meat in HiOx-MAP.

Comments

This article is published as Kim, Y. H., S. M. Lonergan, E. Huff-Lonergan. 2010. Lower oxygen or addition of antioxidants: High oxygen MAP system diminishes quality through oxidation. FLEISCHWIRTSCHAFT International. No. 1. 2010:30-31. Posted with permission.

Copyright Owner

Deutscher Fachverlag GmbH

Language

en

File Format

application/pdf

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