Application of Modified Atmosphere Packaging of Poultry: a Review

Document Type : Scientific Paper

Authors

1 MS. Student, Department of Food Sciences and Technology, Agriculture Faculty, Ferdowsi University of Mashhad(FUM), Mashhad, Iran

2 Professor, Department of Food Sciences and Technology, Agriculture Faculty , Ferdowsi University of Mashhad (FUM), Mashhad, Iran

Abstract

Increasing production and consumption of Poultry meat in Iran, as well as its growing trend in the world, raises concerns about maintaining its quality.Using methods to reduce waste and maintain the quality of this product is very important.  Temperature, moisture, light and active water are among the most important factors that adversely change the quality of poultry meat and it is possible to control all of these factors with Modified Atmosphere Packaging (MAP) and Vacuum packaging (VP). It is also possible to use other techniques such as active packaging, intelligent packaging and antimicrobial packaging in combination with Modified Atmosphere Packaging. By eliminating the worries of quality reduction, it multiplied the shelf life and eliminated the need for freezing because freezing reduces the quality of the product and consumes a lot of energy.

Keywords

References

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Packaging Science and Art
Volume 11, Issue 42 - Serial Number 42
September 2020
Pages 20-27

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History

  • Receive Date: 21 January 2020
  • Revise Date: 19 February 2020
  • Accept Date: 22 August 2020
  • Publish Date: 20 September 2020

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