Modified Atmosphere Packaging (MAP) of Meat and Meat Products: A Review
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s41783-022-00139-2.pdf
Reference106 articles.
1. Abdullah FAA, Buchtova H, Turek P (2017) Influence of MAP on freshness parameters of organic chicken meat-short communication. Czechia J Food Sci 35(5):466–468
2. Alak G, Hisar SA, Hisar O, Genccelep H (2011) Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 C. European Food Res Technol 232(1):23–28
3. Argyri AA, Panagou EZ, Nychas GJ. (2012) Advances in a vacuum and modified atmosphere packaging of poultry products. In: Advances in meat, poultry and seafood packaging. Woodhead Publishing, pp 205–247
4. Ariff WM, Faridah AZ, Siah WM, Azizah AN, Latifah WW (2011) Effects of MAP on the shelf life of roasted spicy chicken (ayam percik). J Trop Agri Food Sci 39(2):141–147
5. Arvanitoyannis IS, Stratakos AC (2012) Applications of modified atmospheric packaging and active/smart technologies to meat and poultry: a review. J Food Bioprocess Technol 5(5):1423–1446
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