Innovative Methods for Improving Fresh and Cooked Meat Shelf Life Characteristics
A special issue of Animals (ISSN 2076-2615).
Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 8600
Special Issue Editor
Interests: meat products; shelf-life; packaging methodology; meat packaging; surface color
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Packaging of meat in consumer-ready materials continues to evolve, with newer technologies within packaging films, packaging trays, and packaging gases. All of these factors are instrumental in the appearance of meat proteins at the consumer level (retail outlet). As changes in technology occur, and the consumer heightens their purchasing intent with greater focus on the surface color of meat proteins, it is necessary to dive into the driving factors that influence the shelf life of meat proteins at the consumer level. It is the intent of this summary to provide some unique viewpoints that influence the storage duration of meat proteins. Through storage temperatures of raw materials, to packaging film variations, and even display methods, the readers of this summary should find that more efforts are needed on the investigation of meat protein shelf life.
Dr. Jason Sawyer
Guest Editor
Manuscript Submission Information
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Keywords
- meat proteins
- packaging technologies
- consumer purchase interest
- meat storage