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Packaging concepts for fresh meat: A brief overview

 
: Schmid, Markus; Sängerlaub, Sven; Müller, Kajetan

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Fulltext (PDF; )

Austin Food Sciences 1 (2016), No.1, Art. 1005, 3 pp.
English
Journal Article, Electronic Publication
Fraunhofer IVV ()

Abstract
Fresh meat is a sensitive product. Consumers expect a minimum shelf-life of 10 days. Therefore fresh meat has to be protected against deterioration. Measures to preserve the quality are the use of suitable packaging materials and the application of an adapted packaging process. Key selection criteria for the packaging materials are mechanical properties and barrier properties against gases - in particular against oxygen and carbon dioxide.

: http://publica.fraunhofer.de/documents/N-389547.html