Biological Materials and Food‐Drying Innovations

Kocabıyık, Habib

doi:10.1002/9781119962045.ch6

Cited by 1 publication

(1 citation statement)

References 65 publications

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“…С обзиром на обим монографије у овом дијелу поглавља биће дат приказ само дијела иновација које се налазе у фази истаживања, или су њихови резултати већ примијењени у пракси. Осим класичних поступака, у процесима сушења меса интересантне су сљедеће технологије: сушење помоћу радиофреквентних таласа, сушење помоћу микроталаса, инфрацрвено сушење, што обухвата развој и примјену нових сушница (Kocabıyık 2012), затим сушење помоћу лиофилизације (Babić i sar. 2007), сушење на основу разлике осмотског притиска (Arvanitoyannis et al 2012) итд.…”

Section: правци развоја осталих класичних техника обраде хранеunclassified

Modern methods of preserving and packaging meat and meat products

Grujić

2020

ORUPRS

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Meat and meat products are foods that аre used daily by the majority of the world's population. Considering these are the foods that are most susceptible to spoilage and pose a risk of transmission of various diseases, high standards and strict criteria for their production have been set. Some meat processing operations have been known for thousands of years and are the basis of modern preservation technologies. Consumers have called for stricter conditions in meat production, which has led to a number of studies aimed at improving existing technologies and developing and applying new technologies at all stages of the production and distribution of meat and meat products. This chapter gives an overview of the changes that are expected in the coming years in the field of classical technologies (cooling, freezing, drying, smoking and brining) and the application of new processes (high pressure technology, pulsed electric field technology, pulsed light technology, ultrasonic technologies, ionizing radiation). The development and usage of new packaging materials and new packaging methods for meat and meat products will be continued. A significant increase in the biopolymers and nanobiopolymers usage is expected as more eco-friendly materials. With the reduction in the price of packaging materials, active and smart packaging of meat products is expected in the coming years. This will allow for increased safety, quality and convenience while using raw meat and meat products.

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Section: правци развоја осталих класичних техника обраде хранеunclassified

Modern methods of preserving and packaging meat and meat products

Grujić

2020

ORUPRS

View full text Add to dashboard Cite

show abstract

Biological Materials and Food‐Drying Innovations

Cited by 1 publication

References 65 publications

Modern methods of preserving and packaging meat and meat products

Modern methods of preserving and packaging meat and meat products

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