Verlengen houdbaarheid kant-en-klaar vleesmaaltijden

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.
Klik hier voor het artikel (193 kB).
Klik hier voor meer informatie over de NVC Cursus Food Packaging.

Heeft u vragen over dit onderwerp, neem dan contact met ons op via e-mail of bel: +31-(0)182-512411. Dit bericht is ook opgenomen in ons maandelijkse overzicht, de NVC Members-only Update.