Meat Preservation and Packaging Techniques

Lin Lin

• Publisher: Academic Press
• Year: 2026
• Topic: Technology & Engineering
• eBook ISBN:
  9780443404269
• Subtopic: Industrial Design
• Index: Technology & Engineering

Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, is covered in-depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, this book is a key resource for researchers in both industry and academic settings. - Covers conventional chemical and physical methods for meat preservation - Introduces bio preservation using natural products derived from plants, microbes, and marine derivatives - Discusses novel nanotechnologies for meat preservation and novel biopolymer-based edible coatings/films with bioactive components - Introduces the application of smart labels for monitoring meat quality and safety

Table of contents

• Title of Book
• Chapter 1. Major causes of meat and meat products spoilage during processing, transportation, and storage
• Chapter 2. Conventional chemical and physical techniques for meat preservation
• Chapter 3. Conventional packaging formats in meat preservation
• Chapter 4. Novel emerging nonthermal processing techniques for meat preservation
• Chapter 5. Plant-based essential oils and their main components are promising alternatives in meat preservation
• Chapter 6. Bio-preservation of meat and meat products by lactic acid bacteria and their metabolites
• Chapter 7. Marine derivatives for meat preservation
• Chapter 8. Nanoparticles in meat intelligent packaging
• Chapter 9. Sustainable biopolymer-based edible coating or system loaded with bioactive natural components in meat preservation
• Chapter 10. Smart label for monitoring food safety and quality: The new strategy of meat packaging
• Index