EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF

Protecting meat and meat products during the distribution process, including storage and transport, from contamination by dirt, bacteria, moulds, yeasts, parasites, toxins and weight loss are very prominent. The aim of this review was to summarize the effect of packaging on consumers eating quality...

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Autor principal:	Ahmedin ABDUREHMAN MUSA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	packaging beef; eating quality Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/9b0fd5ca607b44f4abe5e60de6ad6fab
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spelling	oai:doaj.org-article:9b0fd5ca607b44f4abe5e60de6ad6fab2021-12-02T19:27:22ZEFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF2068-66092559-6381https://doaj.org/article/9b0fd5ca607b44f4abe5e60de6ad6fab2019-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/663/616https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Protecting meat and meat products during the distribution process, including storage and transport, from contamination by dirt, bacteria, moulds, yeasts, parasites, toxins and weight loss are very prominent. The aim of this review was to summarize the effect of packaging on consumers eating quality of beef. If meat is packaged in different packaging methods there may be a change in some beef quality parameters. Three types of packagesl are in general used today i.e. vacuum, atmospheric and active one. If meat is packaged in modified atmosphere with high oxygen content the colour stability of beef increases, but other quality parameters are negatively affected. Vacuum packaging has considerable advantage on all meat eating quality except of colour and purge problem. It has been observed that active packaging systems maintain as well as extend meat eating quality and shelf-life beef.Ahmedin ABDUREHMAN MUSAStefan cel Mare University of Suceavaarticlepackagingbeef; eating qualityFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 3, Pp 235-245 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	packaging beef; eating quality Food processing and manufacture TP368-456
spellingShingle	packaging beef; eating quality Food processing and manufacture TP368-456 Ahmedin ABDUREHMAN MUSA EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF
description	Protecting meat and meat products during the distribution process, including storage and transport, from contamination by dirt, bacteria, moulds, yeasts, parasites, toxins and weight loss are very prominent. The aim of this review was to summarize the effect of packaging on consumers eating quality of beef. If meat is packaged in different packaging methods there may be a change in some beef quality parameters. Three types of packagesl are in general used today i.e. vacuum, atmospheric and active one. If meat is packaged in modified atmosphere with high oxygen content the colour stability of beef increases, but other quality parameters are negatively affected. Vacuum packaging has considerable advantage on all meat eating quality except of colour and purge problem. It has been observed that active packaging systems maintain as well as extend meat eating quality and shelf-life beef.
format	article
author	Ahmedin ABDUREHMAN MUSA
author_facet	Ahmedin ABDUREHMAN MUSA
author_sort	Ahmedin ABDUREHMAN MUSA
title	EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF
title_short	EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF
title_full	EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF
title_fullStr	EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF
title_full_unstemmed	EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF
title_sort	effect of different packaging methods on consumers eating quality of beef
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/9b0fd5ca607b44f4abe5e60de6ad6fab
work_keys_str_mv	AT ahmedinabdurehmanmusa effectofdifferentpackagingmethodsonconsumerseatingqualityofbeef
_version_	1718376514790096896

EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF

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