Improving the shelf life of ready-made meat dishes
Researchers at the Faculty of Food and Nutritional Sciences at Toyo University in Japan studied the combined effect of several microbial control factors including gas barrier of containers, modified atmosphere packaging, food life extenders and storage temperature in order to determine the possibility for improving the shelf life for hamburger steak and deepfried chicken, representative ready-made dishes sold at convenience stores in Japan.
They found that test group 4 (nitrogen + barrier containers + pH modifier) performed most favorably in improving the shelf life (extending the consume-by date) of the ready-made dishes. An article about the research is published in Biocontrol Science.
Click here for the article (193 kB).
Click here for more information about the NVC Course Food Packaging.
If you have any questions about this subject, please contact us: email@example.com, +31-(0)182-512411. This item is also included in our monthly overview, the NVC Members-only Update.