Uso de bioconservantes en carnes frescas (original) (raw)

2017

Abstract

The meat has a rather complex and variable chemical composition based on a number of factors both intrinsic and extrinsic. The detailed knowledge of its composition and how these components are affected by the conditions of handling, processing and storage will ultimately determine their nutritional value, durability and degree of acceptance by the consumer. Currently there is a growing demand by consumers; to demand high quality products, natural and nutrient rich, attractive in appearance, with a long shelf life and packaged in formats respectful to the environment. Because of this problem, in recent years there have been alternatives to ensure the conservation of food and at the same time meet the new needs of the modern consumer. Within these technological alternatives include the use of biopreservatives in fresh meat or edible coatings as a method of food preservation. These coatings act as biopreservatives or moisture barrier, oxygen and aroma migration between the food and th...

Luis Ángel hasn't uploaded this paper.

Let Luis know you want this paper to be uploaded.

Ask for this paper to be uploaded.