Bio-based packaging materials

Control of microbial populations

Research output: Contribution to specialist publicationArticle

Abstract

While vacuum or modified atmosphere packaging materials (made from polyethylene or other plasticbased materials) can improve the stability and safety of raw or processed meat, consumers are demanding more environmentally friendly packaging and more natural products. In this article, recent research is presented that demonstrates the feasibility and commercial application of a variety of bio-based polymers or 'bio-polymers'. These packaging solutions are made from a variety of materials, including renewable/sustainable agricultural commodities.

Original languageEnglish (US)
Pages36-37
Number of pages2
Volume34
No4
Specialist publicationFood Engineering and Ingredients
StatePublished - Oct 2009

Fingerprint

Packaging materials
packaging materials
Product Packaging
packaging
Packaging
Modified atmosphere packaging
raw meat
Meats
modified atmosphere packaging
biopolymers
Polymers
agricultural products
polyethylene
Population
Polyethylenes
polymers
Polyethylene
Vacuum
Biological Products
Atmosphere

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biotechnology
  • Industrial and Manufacturing Engineering

Cite this

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title = "Bio-based packaging materials: Control of microbial populations",
abstract = "While vacuum or modified atmosphere packaging materials (made from polyethylene or other plasticbased materials) can improve the stability and safety of raw or processed meat, consumers are demanding more environmentally friendly packaging and more natural products. In this article, recent research is presented that demonstrates the feasibility and commercial application of a variety of bio-based polymers or 'bio-polymers'. These packaging solutions are made from a variety of materials, including renewable/sustainable agricultural commodities.",
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}

Bio-based packaging materials : Control of microbial populations. / Cutter, Catherine Nettles.

In: Food Engineering and Ingredients, Vol. 34, No. 4, 10.2009, p. 36-37.

Research output: Contribution to specialist publicationArticle

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