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Information Journal Paper

Title

Application of Modified Atmosphere Packaging of Poultry: a Review

Pages

  20-27

Abstract

 Increasing production and consumption of Poultry meat in Iran, as well as its growing trend in the world, raises concerns about maintaining its quality. Using methods to reduce waste and maintain the quality of this product is very important. Temperature, moisture, light and active water are among the most important factors that adversely change the quality of Poultry meat and it is possible to control all of these factors with modified atmosphere packaging (MAP) and Vacuum packaging (VP). It is also possible to use other techniques such as Active Packaging, intelligent packaging and antimicrobial packaging in combination with modified atmosphere packaging. By eliminating the worries of quality reduction, it multiplied the shelf life and eliminated the need for freezing because freezing reduces the quality of the product and consumes a lot of energy.

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    • Cite

    APA: Copy

    BEHSHAD, VAHID, & Sedaghat, Nasser. (2020). Application of Modified Atmosphere Packaging of Poultry: a Review. JOURNAL OF PACKAGING SCIENCD AND TECHNIQUES, 11(1 (42) ), 20-27. SID. https://sid.ir/paper/410339/en

    Vancouver: Copy

    BEHSHAD VAHID, Sedaghat Nasser. Application of Modified Atmosphere Packaging of Poultry: a Review. JOURNAL OF PACKAGING SCIENCD AND TECHNIQUES[Internet]. 2020;11(1 (42) ):20-27. Available from: https://sid.ir/paper/410339/en

    IEEE: Copy

    VAHID BEHSHAD, and Nasser Sedaghat, “Application of Modified Atmosphere Packaging of Poultry: a Review,” JOURNAL OF PACKAGING SCIENCD AND TECHNIQUES, vol. 11, no. 1 (42) , pp. 20–27, 2020, [Online]. Available: https://sid.ir/paper/410339/en

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