Principles of Modified-Atmosphere and Sous Vide Product Packaging

This book focuses on two technologies being widely used to respond to the consumer demand for a wide variety of fresh, minimally processed, convenience foods: modified atmosphere packaging and sous vide technology. Both these technologies extend product shelf life.

List of contents

1. Introduction 2. A Perspective on MAP Products in North America and Western Europe 3. Current Status of Sous Vide in Europe 4. Microbiological Concerns Associated with MAP and Sous Vide Products 5. MAP and CAP of Fresh, Red Meats, Poultry and Offals 6. MAP of Cooked Meat and Poultry Products 7. Fish and Shellfish Products in Sous Vide and Modified Atmosphere Packs 8. Principles and Practice of Modified Atmosphere Packaging of Horticultural Commodities 9. Modified Atmosphere Packaging of Bakery and Pasta Products 10. Sons Vide: Past, Present, and Future 11. The Potential Use of Additional Hurdles to Increase the Microbiological Safety of MAP and Sons Vide Products 12. Modified Atmosphere Packaging–Present and Future Uses of Gas Absorbents and Generators 13. The Applications of HACCP for MAP and Sous Vide Products 14. Potential Use of Time-Temperature Indicators as an Indicator of Temperature Abuse of MAP Products 15. Regulations and Guidelines regarding the Manufacture and Sale of MAP and Sous Vide Products

About the author

Farber\, Jeffrey M.; Dodds\, Karen

Summary

This book focuses on two technologies being widely used to respond to the consumer demand for a wide variety of fresh, minimally processed, convenience foods: modified atmosphere packaging and sous vide technology. Both these technologies extend product shelf life.

Product details

• Assisted by: Karen Dodds (Editor), Karen L. Dodds (Editor), Dodds Karen (Editor), Jeffrey M. Farber (Editor), Farber Jeffrey M. (Editor)
• Publisher: Taylor and Francis
• Languages: English
• Product format: Hardback
• Released: 12.10.1995
• EAN: 9781566762762
• ISBN: 978-1-56676-276-2
• No. of pages: 464
• Weight: 925 g
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Genetics, genetic engineering; TECHNOLOGY & ENGINEERING / Manufacturing, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Printing and reprographic technologies, Printing & Reprographic Technology