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Use of edible coating for extending shelf life of vacuum-packaged lamb meat, at different temperatures

Abstract

Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Traditional packaging for meat show short shelf life and/or undesirable modifications in its physico-chemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of this product. The aim of this project is to study the effect of utilization of chitosan edible coating in the physico-chemical and sensory characteristics of vacuum packaged lamb meat under different temperatures, as well as the consumers´ attitude beyond this new product. With the results of this study, it will be possible to obtain a new alternative for lamb meat packaging which can satisfy the consumers' needs. (AU)

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VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
CORDEIRO, CECILIA DE SOUZA; FORATO, LUCIMARA APARECIDA; BERNARDES FILHO, RUBENS; NASSU, RENATA TIEKO. Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat. Ciência Rural, v. 49, n. 10 2019. Web of Science Citations: 0.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.