Meat Preservation and Packaging Techniques

Erscheinungsjahr 2026
ISBN: 978-0-443-40425-2
Verlag: Elsevier Science

Buch, Englisch, 370 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, will be covered in depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, Meat Preservation and Packaging Techniques is a key resource for researchers in both industry and academic settings.

Autoren/Hrsg.

Lin, Lin

Fachgebiete

• Geisteswissenschaften Design Produktdesign, Industriedesign
• Technische Wissenschaften Technik Allgemein Konstruktionslehre und -technik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Major causes of meat and meat products spoilage during processing, transportation and storage
2. Conventional chemical and physical techniques for meat preservation
3. Conventional packaging formats in meat preservation
4. Novel emerging non-thermal processing techniques for meat preservation
5. Plant-based essential oils and their main components are promising alternatives in meat preservation
6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites
7. Marine derivatives for meat preservation
8. Nanoparticles in meat intelligent packaging
9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation
10. Smart label for monitoring food safety and quality: the new strategy of meat packaging

Über Autor(innen)

Lin, Lin
Dr. Lin Lin is a full professor at the School of Food & Biological Engineering, Jiangsu University. He obtained his Ph.D. degree in food science from the Jiangsu University, China and spent two years as a postdoctoral fellow at Aarhus University, Denmark. Dr. Lin Lin is an experienced food scientist with over 190 publications, including 20 highly cited papers (papers have been cited 8000 times, with an h-index of 51) on, Food Safety, Food Packaging, Food Preservation. He was awarded Highly Cited Researcher Award 2021, 2022 and 2023 (Clarivate TM).