1403324 Emerging Food T&P-Meat Packaging

All given information are main definig of "Packaging", EXCEPT.....

• Container

• Advertises

• Preserves/Maintain

• Protect

Since from 6000BC primitive vauum was introduced, now this technology further research to be.....

• Vacuuma Packaging

• CAP

• MAP

• Aerobic Packagin

All of the given are influence the shelf-life of meat, EXCEPT....

• Physical damage

• Bacterial growth

• Enzymatic activity

• Oxidation processes

Barrier against gases is the main fuction of meat packaging because it can alterate....

• Reduction of O2

• Oxidation of O2

• Reduction of Heme

• Oxidation of myoglobin

Not only fats oxidation take place in meat, but textural changes may occure if packaging is not good at gases barrier, that related change is....

• Colour

• Texture

• Weight loss

• Volatile cpds.

Which is the last phenomenon that related to the meat packed with no light barrier property of packaging?

• Light protection

• Oxidation

• Rancidity

• Color changes

There are 3 main types of meat packaging, EXCEPT.....

• Anaerobic Packaging

• Aerobic Packaging

• MAP

• Vacuum Packaging

......... is normally used for raw meat which is usually wrapped in stretch film on PS trays.

• CAP

• MAP

• VP

• Aerobic Packaging

..... is the technique of reducing/increasing the O2 concentration in the package.

• VP

• CAP

• MAP

• Aerobic P.

........is a preservation method, which consists in the elimination of air in the package.

• VP

• CAP

• MAP

• Aerobic P.