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@article{2295481,
author = {Zouharová, Alena and Bartáková, Klára and Bursová, Šárka and Necidová, Lenka and Haruštiaková, Danka and Klimešová, Marcela and Vorlová, Lenka},
article_location = {Brno},
article_number = {1},
doi = {http://dx.doi.org/10.2754/avb202392010095},
keywords = {MODIFIED-ATMOSPHERE; LONGISSIMUS-DORSI; MICROBIAL-GROWTH; BEEF; VACUUM; PORK; SKIN; SPOILAGE; PRODUCTS; PRESERVATION},
language = {eng},
issn = {0001-7213},
journal = {Acta Veterinaria},
title = {Meat and fish packaging and its impact on the shelf life - a review},
url = {https://actavet.vfu.cz/92/1/0095/},
volume = {92},
year = {2023}
}
TY - JOUR
ID - 2295481
AU - Zouharová, Alena - Bartáková, Klára - Bursová, Šárka - Necidová, Lenka - Haruštiaková, Danka - Klimešová, Marcela - Vorlová, Lenka
PY - 2023
TI - Meat and fish packaging and its impact on the shelf life - a review
JF - Acta Veterinaria
VL - 92
IS - 1
SP - 95-108
EP - 95-108
PB - University of Veterinary and Pharmaceutical Sciences
SN - 00017213
KW - MODIFIED-ATMOSPHERE
KW - LONGISSIMUS-DORSI
KW - MICROBIAL-GROWTH
KW - BEEF
KW - VACUUM
KW - PORK
KW - SKIN
KW - SPOILAGE
KW - PRODUCTS
KW - PRESERVATION
UR - https://actavet.vfu.cz/92/1/0095/
N2 - The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.
ER -
ZOUHAROVÁ, Alena, Klára BARTÁKOVÁ, Šárka BURSOVÁ, Lenka NECIDOVÁ, Danka HARUŠTIAKOVÁ, Marcela KLIMEŠOVÁ a Lenka VORLOVÁ. Meat and fish packaging and its impact on the shelf life - a review. \textit{Acta Veterinaria}. Brno: University of Veterinary and Pharmaceutical Sciences, 2023, roč.~92, č.~1, s.~95-108. ISSN~0001-7213. Dostupné z: https://dx.doi.org/10.2754/avb202392010095.
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