Reducing Meat Perishability through Pullulan Active Packaging
Joint Authors
Khan, Muhammad Jamshed
Kumari, Suriya
Selamat, Jinap
Shameli, Kamyar
Sazili, Awis Qurni
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-10-29
Country of Publication
Egypt
No. of Pages
10
Abstract EN
The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health.
Meat-borne outbreaks are mainly due to Salmonella typhimurium (S.
typhimurium), Staphylococcus aureus (S.
aureus), Escherichia coli (E.
coli), and Clostridium perfringens (C.
perfringens), reducing the shelf life and consumer demands.
A variety of vulnerable substances, including cholesterol oxidation products (COPs), are generated by the oxidation of meat induced by the microbial infestations.
The use of certain biodegradable active packaging, including pullulan active packaging, is being focused by the meat industry due to their safety, stability, and negligible health risks.
The potential of pullulan active packaging, incorporated with silver nanoparticles and essential oils, against E.
coli, S.
typhimurium, Mycoplasma, and other bacterial species is exclusive.
Similarly, maintenance of organoleptic properties of meat with nominal oxidative rancidity and limited human health issues can be acquired by pullulan active packaging.
American Psychological Association (APA)
Khan, Muhammad Jamshed& Kumari, Suriya& Selamat, Jinap& Shameli, Kamyar& Sazili, Awis Qurni. 2020. Reducing Meat Perishability through Pullulan Active Packaging. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184986
Modern Language Association (MLA)
Khan, Muhammad Jamshed…[et al.]. Reducing Meat Perishability through Pullulan Active Packaging. Journal of Food Quality No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1184986
American Medical Association (AMA)
Khan, Muhammad Jamshed& Kumari, Suriya& Selamat, Jinap& Shameli, Kamyar& Sazili, Awis Qurni. Reducing Meat Perishability through Pullulan Active Packaging. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184986
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184986