Suvremene metode pakiranja mesa

undergraduate thesis

• Title (english): Contemporary methods of meat packaging
• Author: Karlo Fadić
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pakiranje svježeg mesa se provodi kako bi se izbjegla kontaminacija, odgodilo kvarenje, omogućila enzimska aktivnost radi poboljšanja mekoće, smanjio gubitak težine, a gdje je to moguće, kako bi se osigurao oksimioglobin odnosno poželjna crvena boja mesa na maloprodajnoj razini. Danas potrošači imaju visoke kriterije u pogledu kvalitete i održivosti mesa, stoga prehrambena industrija kontinuirano razvija nove tehnologije pakiranja mesa kako bi zadovoljila zahtjeve kupaca. U ovom radu su definirane i opisane suvremene metode pakiranja mesa i mesnih proizvoda, a tu podrazumijevamo vakuum pakiranje, masterpack, pakiranje u kontroliranoj i modificiranoj atmosferi, aktivno i inteligentno pakiranje, te antimikrobno pakiranje. Više pozornosti posvećeno je pakiranju mesa u modificiranoj atmosferi, svojstvima tako pakiranog mesa, boji pigmenta, okusu i mikrobiološkim promjenama, te trendovima kojima to pakiranje podliježe.

Abstract (english)

Fresh meat is packed in order to avoid contamination, postpone spoilage, enable enzyme activity for the purpose of softness enhancement, decrease weight loss, and where possible to ensure oxymyoglobin or desirable red color in red meat at retail sail. Costumers today have higher criteria concerning meat quality and shelf life, therefore the food industry continuously develops new technologies of packaging in order to satisfy the costumers and their needs. This thesis covers the definition and description of modern methods in meat and meat products packaging (vacuum packaging, masterpack, packaging in controlled and modified atmosphere, active and intelligent packaging and antimicrobial packaging). More attention has been given to meat packaging in modified atmosphere, attributes of modified atmosphere packed meat, pigment color, flavor and microbial modifications and trends in modified atmosphere packaging.

• Keywords: pakiranje svježeg mesa; vakuum pakiranje; masterpack; pakiranje u kontroliranoj i modificranoj atmosferi; aktivno i mikrobno pakiranje; antimikrobno pakiranje
• Keywords (english): fresh meat packaging; vacuum packaging; masterpack; packaging in controlled and modified atmosphere; active and intelligent packaging; antimicrobial packaging
• Language: croatian
• URN:NBN: urn:nbn:hr:159:769034
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 10:35:26