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Packaging for Food Preservation pp 165–181Cite as

Packaging for the Preservation of Meat- and Fish-Based Products

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Abstract

This chapter deals with fresh meat- and fish-based products. The most widespread preservation methods, with a particular emphasis on the role of the packaging to prolong shelf life, are presented and discussed in detail.

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  1. Department of Agricultural Sciences Food and Environment (SAFE), University of Foggia, Foggia, Italy

    Matteo Alessandro Del Nobile & Amalia Conte

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  1. Matteo Alessandro Del Nobile
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Del Nobile, M.A., Conte, A. (2013). Packaging for the Preservation of Meat- and Fish-Based Products. In: Packaging for Food Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7684-9_9

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