Influence of packaging parameters and post-mortem treatment on the quality of packed, fresh meat

01 December 2009 → 30 November 2011
Regional and community funding: IWT/VLAIO
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
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).