Begonya Marcos

TL;DR: Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging and the market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.

TL;DR: Pressure induced denaturation of sarcoplasmic proteins could influence to some extent WHC and colour modifications of beef and changes in protein band intensities were significantly correlated with protein solubility, meat lightness and expressible moisture.

TL;DR: The efficiency of combining high-pressure processing (HPP) and active packaging technologies to control Listeria monocytogenes growth during the shelf life of artificially inoculated cooked ham was assessed.

TL;DR: Results show that high pressure at low or moderate temperatures improves the microbiological quality of the meat with minimal affects on meat quality.

TL;DR: In this article, the effect of high pressure processing (400 MPa for 10min) and natural antimicrobials (enterocins and lactate-diacetate) on the behaviour of Listeria monocytogenes in sliced cooked ham during refrigerated storage (1°C and 6°C) was assessed.