Where is MAP Going? A review and future potential of modified atmosphere packaging for meat.

By K. McMillin. Meat Science, 2008

649 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Plant Science

View Paper: https://www.semanticscholar.org/paper/71e07adc20fa8537d54779f5349762fda9ccf4f7

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Citations in the corpus

Multiplex PCR in Species Authentication: Probability and Prospects—A Review (2014, background): “Further, the on-growing scientific innovation and technological breakthroughs in food processing and packaging along with the widespread globalization have made the task difficult to keep a check on food ingredients and food manufacturing (Ali et al. 2012c; Dalvit et al. 2007; McMillin 2008).”
Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging (2011, background): “The ratio of the volume of gas and volume of food product (G/P ratio) may need to be twice the volume of meat for adequate microbial retardation, although CO2 is dissolved and absorbed into the meat surface during storage (McMillin, 2008).”
Preservation technologies for fresh meat - a review. (2010, methodology): “%) and CO2 (0.03%), but the percentages vary when calculated by weight (McMillin, 2008).”
Myoglobin chemistry and meat color. (2013, background): “Nevertheless, conventionally bloomed meat undergoes discoloration because of the formation of MetMb and has a color shelf life of less than a week (McMillin 2008).”
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012, neutral): “Table 1 Modified atmosphere terminologies (Phillips 1996; McMillin 2008)”
Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight (2011, background): “Also the measurement of permeability of edible films to carbon dioxide provides important information for the development of edible films, especially for the design of modified atmosphere packaging (McMillin, 2008).”
Physico-mechanical properties of chitosan films with carvacrol and grape seed extract (2013, background): “The determination of permeability of edible films to carbon dioxide provides important information for the development of edible films, especially in the design of modified atmosphere packaging (Bourbon et al., 2011; McMillin, 2008).”
Consumer preference, behavior and perception about meat and meat products: an overview. (2014, background): “…increased by feeding antioxidants (Arnold et al., 1992), packing in an atmosphere modified with different gases depending on national legislation (McMillin, 2008) or, in sausages or ground meat, by adding antioxidants that minimize and delay the transformation of myoglobin into metmyogloblin,…”