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Shelf-life Extension of Fresh and Processed Meat Products by Various Packaging Applications
이근택 한국포장학회 2018 한국포장학회지 Vol.24 No.2
This article delves into the current status of various packaging technologies, which are currently being applied or are under development for the shelf-life extension and quality improvement of fresh and processed meat products. Traditional packaging methods include vacuum packaging, modified atmosphere packaging, and air-permeable packaging. Recently, innovative packaging methods have been introduced that utilize technologies such as barrier-films, active packaging, nanotechnology, microperforated films, far-infrared radiations, and plasma treatment. All of these packaging methods have their own merits and drawbacks in terms of shelf-life and quality maintenance. A right choice of packaging system for fresh and processed meat products must be made in accordance with the conditions of the raw material, storage, and distribution in the market and household, and while considering the environmental sustainability and consumer’s expectations.
Quality Changes of Pork in Relation to Packaging Conditions During Chilled Storage in Households
이근택,장민준 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4
Proper storage of left-over meat in a household refrigerator is important for extending its shelf-life and assuring its safety until it is next used. Various fresh meat packaging methods were examined to determine their effects on the quality charac-teristics of pork loins during household storage at 5o C. The packaging methods include 1) wrapping in a polyethylene pouch (WP), 2) keeping in an air-tight plastic container (CP), and 3) using a household vacuum packaging machine (VP). The fastest increase in total aerobic bacteria during storage occurred in the WP samples, followed by the CP and VP samples. The count of Pseudomonas spp. was found to be lowest in the VP, and then the CP and WP samples. Enterobacteriaceae grew fastest in the WP samples, followed by the CP and VP samples. The WP samples also incurred the most significant in-crease in thiobarbituric acids and volatile basic nitrogen values over the storage period, as compared to the CP and VP sam-ples. Off-odour at 30 min after opening the package, was first notable at day 11 in WP samples, but only at day 15 in the CP and VP samples. The colour also deteriorated earlier in the WP samples than in the CP and VP samples.
이근택 한국유가공기술과학회 2000 한국유가공기술과학회지 Vol.18 No.2
Quality deterioration of packaged milk and dairy products is induced by the transmittance of oxygen, water vapor, light and flavour through packaging layer. Therefore, shelf life of packaged food is determined by the physical properties of packaging material and the effectiveness of packaging method. Recently, off-flavour production and migration of hazardous substances from packaging materials are major concerns related to the application of packaging materials to food. In considering these factors, the proper selection of packaging system and its potential effect on the intrinsic quality, and safety of the packaged product due to migration from packaging materials are reviewed in this article.