Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review.
By Joseph P. Kerry, M. O’Grady, S. Hogan. Meat Science, 2006
781 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Biomaterials, Biomedical Engineering
View Paper: https://www.semanticscholar.org/paper/c3ae66b5303fdcfbeffc487d4f300abda3ed6603
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In Animal Science and Zoology
In Biomaterials
In Biomedical Engineering
Citations in the corpus
- Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012, neutral): “Individually RFID tagged meat products are not available to the consumer, although the use of RFID tagging of meat cuts has extended to the pork processing industry (Kerry et al. 2006).”
- Food Packaging: A Comprehensive Review and Future Trends. (2018, background): “1-Methylcyclopropene and carbon dioxide absorber reduce chilling injury of eggplant (Solanum melongena L.) during MAP storage.”
- Preservation technologies for fresh meat - a review. (2010, background): “…O2 gas detection, temperature monitoring, toxic compounds, freshness through monitoring of specific components, package integrity and product identification (Kerry et al., 2006; De Kruijf, van Beest, Rijk, Sipilaeinen-Malm, Paseiro-Losada, & de Meulenaer, 2002; Potter, Campbell, & Cava, 2008).”
- Smart packaging technologies for fast moving consumer goods. (2008, background): “The scientific literature contains a number of references to studies that examine the influence of oxygen scavenger sachets on meat quality and these have been reviewed by Kerry et al. (2006).”