Code
179P0110
Duration
01 December 2009 → 30 November 2011
Funding
Regional and community funding: IWT/VLAIO
Promotor
Research disciplines
-
Natural sciences
- Other chemical sciences
-
Medical and health sciences
- Nutrition and dietetics
-
Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology
Keywords
color
fresh meat
packaging
Project description
The research focusses on the effect of several post-mortem treatments and packaging concepts on the shelf-life of different types of fresh meat. Several aspects at the production, portioning and packaging of fresh meat are studied. Following parameters are analysed: colour, microbial growth, fat oxidation, protein oxidation, and volatile spoilage components. The project was initiated by the consortium Pack4Food (> 50 companies).