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Packaging Featured Articles

How Vacuum and MAP Packed Meat Spoils
Spoilage of modified atmosphere (MAP) or vacuum-packaged meat is often caused by psychrotrophic lactic acid bacteria (LAB)....
How Modified Atmosphere Packaging Affects Spoilage of Poultry Breast Fillets
High-oxygen packaging offered no advantages over high-nitrogen packaging of chicken fillets in terms of meat quality or shelf life in this experiment in Germany....
Longer Shelf Life and Fewer Plastic Substances in Food
Synthetic materials are convenient in many respects, but they have one disadvantage: they are permeable to gases....
Resting MAP Packed Steaks Before Cooking Improves Eating Quality
Resting of modified atmosphere packed (MAP) beef steaks before cooking has a beneficial effect on consumer quality....
How Colour Changes in Ageing in Vacuum Aged Lamb
The effect of vacuum ageing of lamb steaks from early fattening lambs during aerobic display sees quality changes in the meat that include changes in colour and an increase in the pH values....
Meat Packaging Technologies to Create Opportunities for the European Meat Sector
New packaging and processing technologies are extending the shelf-life of fresh and processed meat....
Demand for More Details on Food Labels
Labels are becoming the “go to” place when people have questions about how food is produced....
Keeping Lid on Sausage
The colouring in meat sandwich filling products is very sensitive to light when there is also oxygen in the pack....
Different Uses of CO2 to Extend Shelf Life
The use of Soluble Gas Stabilisation (SGS) pre-treatment of chicken drumsticks has been shown to have advantages in extending shelf life compared to traditional Modified Atmosphere Packaging methods....
Packaging for Safer Products with Longer Shelf-life
Trends in meat and food packaging are very much in line with the major demands of the meat industry in general....
New Packaging Solutions for Safer Products with Longer Shelf-life
Trends in packaging are very much in line with the major demands of the meat industry in general and the sector is seeking to make its contribution to bringing products onto the market which are safer and have a longer shelf life. ...
Sugar Beet Pulp for Food Packaging
More than 1 million tons of sugar beet pulp are generated annually by U.S. beet sugar industries. Finding profitable uses for the biodegradable pulp, which is the leftover residue from sugar extraction, is critical for the long-term economic viability...
Dynamics of Trans Fatty Acids during Storage of Meat Cans
Research from the GNU The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia found that under certain conditions trans fatty acids in canned pork meat could be sharply reduced....
Adding Value through Packaging
Convenience, shelf presence, food safety, cost, functionality and sustainability are all the main driving forces for innovative food packaging, writes Chris Harris. ...
German Food Production on Sustainable Course
Based on statistics from the German Ministry of Food, Agriculture and Consumer Protection, the German food production industry used a total of 217,656 terajoules of energy in 2009....
 
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