Antimicrobial food packaging in meat industry.

By S. Quintavalla, L. Vicini. Meat Science, 2002

895 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/f672fb288dcae016cc7b316e4345414917870bb5

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In Animal Science and Zoology

In Biomaterials

In Organic Chemistry

Citations in the corpus

Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol (2013, background): “53 The coordination of both concepts (i.e. sustainability and active packaging) 54 could result in the development of edible films with antimicrobial properties to be used 55 in food packaging materials (Ponce et al., 2008; Quintavalla and Vicini, 2002).”
Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging (2006, background): “DiVerent edible Wlms incorporated with biopreservatives include Wlms from cellulose derivatives, carrageenan, alginate, and whey proteins (Cha, Choi, Chinnan, & Park, 2002; Han, 2000; Quintavalla & Vicini, 2002; Suppakul et al., 2003).”
Potassium sorbate release from poly(vinyl alcohol)-bacterial cellulose films (2012, background): “The general opinion is that the next generation of food packaging may include materials with antimicrobial properties (Quintavalla & Vicini, 2002).”
Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats (2012, background): “Antimicrobial agents with potential for use in conjunction with food packaging materials include: organic acids, acid salts and anhydrides, parabenzoic acids, alcohol, bacteriocins, fatty acids and their esters, chelating agents, enzymes, metals, antioxidants, sterilizing gases, polysaccharides, phe”
Bacterial cellulose-lactoferrin as an antimicrobial edible packaging (2016, background): “…packaging, as a form of active packaging, aims at preventing foodborne illness by eradicating or inhibiting the existing or contaminating food microflora, thus increasing the product safety and promoting the extension of its shelf-life (Pereira de Abreu et al., 2011; Quintavalla & Vicini, 2002).”
Preservation technologies for fresh meat - a review. (2010, background): “Packages with headspace require volatile active substances to migrate through the headspace and gaps between the package and food (Quintavalla & Vicini, 2002).”
Combined effects of cellulose nanocrystals and silver nanoparticles on the barrier and migration properties of PLA nano-biocomposites (2013, neutral): “, 2000), fungicides or other preservatives (Coma, 2008; Quintavalla and Vicini, 2002).”
Control of Salmonella in foods by using essential oils: A review (2012, background): “The active PEO volatiles during the preservation of food stuffs work consistently to make the foods free from microbial load and reduce their population by contact methodology (Gutierrez et al., 2009; Quintavalla & Vicini, 2002).”
Development of Edible Films and Coatings with Antimicrobial Activity (2011, background): “In meat products, application of a coating or film not only is useful as a carrier of the antimicrobial but it can also prevent moisture loss during storage of fresh or frozen meats, hold juices of fresh meat cuts when packed in plastic trays, reduce the rate of rancidity, and restrict volatile flav”
Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. (2006, background): “However, some of these techniques cannot be applied to food products such as fresh meats (Quintavalla & Vicini, 2002).”
Organic Acids and Meat Preservation: A Review (2007, background): “( 8 ) The trend is also towards preserving food at higher pH values and mild pasteurisation temperatures rather than sterilisation temperatures.”