Studies on Holding Food Fresh (Ist. Report)

Water-Holding Capacity of Fresh Meat

Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...

Water-Holding Capacity of Fresh Meat

Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...

Fresh Ideas for Food Safety

demand around the world for fresh, minimally processed food, food manufacturers are looking for new ways of getting these items to shoppers safely. Separate groups of researchers in Australia are developing technologies that may help both address concerns about microorganisms that can cause food poisoning and be of general economic value in extending the length of time that food stays fresh, th...

IST programme ( 5 th FP ) ESCORT IST 1999 - 20006 D 2011 report STATE OF THE ART

Food safety issues and fresh food product exports from LDCs

Fresh food products have a high income elasticity of demand and few traditional trade barriers in high income markets. As such, they represent an important opportunity for less developed country (LDC) exporters. Fresh food product exports account for half of all food and agricultural exports from LDCs to high income countries. But these products may be subject to greater food safety risks and p...