Foamy polystyrene trays for fresh-meat packaging: A life-cycle inventory data
نویسندگان
چکیده
منابع مشابه
Retail Packaging Systems for Fresh Red Meat Cuts
In order to evaluate present and future retail packaging systems, it is necessary to review past fresh red meat (FRM) packaging systems. Prior to 1967, whole beef carcass shipments were traditionally made to retail outlets where carcasses were fabricated into retail items by butchers in individual stores. The "boxed beef" concept was introduced in 1967, dramatically changing beef processing, di...
متن کاملEvaluation of Packaging Alternatives for Fresh and Pasteurized Crab Meat
Blue crab processors need packaging options for fresh and pasteurized crab meat that reduce processing and packaging costs, improve quality, safety, and shelf life, and accommodate smaller portion sizes. Traditional fresh and pasteurized crab meat containers are 16 oz polyethylene cups and 16 oz steel cans, respectively. Processors have been presented with a number of new commercial options for...
متن کاملNational Meat Case Study 2004: Product labeling information, branding, and packaging trends.
Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in the fresh meat case nationwide a...
متن کاملQuality improvement and shelf life extension of fresh apricot fruit (Prunus Armeniaca cv. Shahroudi) using postharvest chemical treatments and packaging during cold storage
The main objective of this work was to assess the effectiveness of salicylic acid (SA), calcium chloride (CaCl2) or sodium bicarbonate (NaHCO3), and packaging on some qualitative properties of apricot fruit during cold storage. The experiments were conducted using a completely randomized design as factorial, with three replicates. Fruits were dipped in SA (0.1 or 0.5 mM), CaCl2 (1 or 2%) or NaH...
متن کاملDevelopment of on package indicator sensor for real-time monitoring of meat quality
AIM The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature. MATERIALS AND METHODS Indicator sensor was prepared using bromophenol blue (1% w/v) as indicator solution and filter paper as indicator carrier. Indicator sensor was fabricated by coating indicator solution...
متن کامل