date:Jul 03, 2014
microbial capacity. In both, the interaction of the product with the package for improving the properties has been exploited.
In the case of the active packages with oxygen scavenger, it has been achieved that these substances absorb the residual oxygen which can be in the package after the food is introduced in it. It is a highly efficient method, both vacuum packaging (fresh and processed meat) and the modified atmosphere package, although this last one is not applied to red meat, whose modi