The stability and shelf life of meat and poultry

M. G. O'Sullivan

doi:10.1533/9780857092540.3.793

The stability and shelf life of meat and poultry

M. G. O'Sullivan

School of Food and Nutritional Sciences

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

This chapter begins by discussing the factors affecting the stability and shelf life of meat and poultry, including microbial loading and factors affecting meat colour, flavour and tenderness. The methods of shelf life analysis will then be reviewed for microbiological shelf life analysis as well as chemical and sensory analysis. Finally, the packaging of meat and poultry will be discussed, including the use of 'high O₂ MAP', 'low O₂ MAP' and 'vacuum packaging' with respect to ensuring and extending shelf life, as well as future trends in packaging technologies.

Original language	English
Title of host publication	Food and Beverage Stability and Shelf Life
Publisher	Elsevier Ltd
Pages	793-816
Number of pages	24
ISBN (Print)	9781845697013
DOIs	https://doi.org/10.1533/9780857092540.3.793
Publication status	Published - Apr 2011

Keywords

Chemical
Microbial
Modified atmosphere packaging (MAP)
Sensory
Shelf life

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10.1533/9780857092540.3.793

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AB - This chapter begins by discussing the factors affecting the stability and shelf life of meat and poultry, including microbial loading and factors affecting meat colour, flavour and tenderness. The methods of shelf life analysis will then be reviewed for microbiological shelf life analysis as well as chemical and sensory analysis. Finally, the packaging of meat and poultry will be discussed, including the use of 'high O2 MAP', 'low O2 MAP' and 'vacuum packaging' with respect to ensuring and extending shelf life, as well as future trends in packaging technologies.

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KW - Microbial

KW - Modified atmosphere packaging (MAP)

KW - Sensory

KW - Shelf life

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PB - Elsevier Ltd

ER -

The stability and shelf life of meat and poultry

Abstract

Keywords

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