Abstract
This chapter focuses on the sensory and quality properties of packaged meat. The chapter first reviews packaged meat systems, including modified atmosphere packaging (MAP). It then discusses packaged meat with respect to colour changes, lipid oxidation, catalysis of lipid oxidation and tenderness. Finally, some future trends are anticipated.
| Original language | English |
|---|---|
| Title of host publication | Improving the Sensory and Nutritional Quality of Fresh Meat |
| Publisher | Elsevier Inc. |
| Pages | 585-604 |
| Number of pages | 20 |
| ISBN (Print) | 9781845693435 |
| DOIs | |
| Publication status | Published - Jan 2009 |