Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability-Reference-Cited by-同舟云学术

Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability

Published:2020-12-19 Issue:3 Volume:34 Page:161-173
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag Technol Sci

Author:

Baele Maarten¹^ORCID,Vermeulen An¹²,Leloup Frédéric B.³,Adons Dimitri⁴,Peeters Roos⁴,Devlieghere Frank¹,De Meulenaer Bruno¹,Ragaert Peter¹

Affiliation:

1. Research Group Food Chemistry and Human Nutrition (nutriFOODchem) Department of Food Technology, Safety and Health, Ghent University Coupure Links 653 Ghent 9000 Belgium

2. Pack4Food Coupure Links 653 Ghent 9000 Belgium

3. Light & Lighting Laboratory, Department of Electrical Engineering (ESAT) KU Leuven Gebroeders De Smetstraat 1 Ghent 9000 Belgium

4. IMO‐IMOMEC, Packaging Technology Center Hasselt University Wetenschapspark 27 Diepenbeek Belgium

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2549

Reference39 articles.

1. Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

2. Effect of retail display illumination and headspace oxygen concentration on cured boiled sausages