Principles of modified-atmosphere and sous vide product packaging /
edited by Jeffery M. Farber, Karen L. Dodds.
- Lancaster, Pa. : Technomic Pub. Co., c1995.
- ix, 464 p. : ill. ; 24 cm.
Includes bibliographical references and index.
1. Introduction - 2. A perspective on MAP products in North America and Western Europe - 3. Current status of Sous Vide in Europe - 4. Microbiological concerns associated with MAP and Sous Vide products - 5. MAP and CAP of fresh, red meats, poultry and offals - 6. MAP of cooked meat and poultry products - 7. Fish and shellfish products in Sous Vide and modified atmpsphere packs - 8. Principles and practice of modifed atmosphere packaging of horticultural commodities - 9. Modified atmosphere packaging of bakery and pasta products - 10. Sous Vide: Past, present, and future - 11. The potential use of additional hurdles to increase the microbiological safety of MAP and Sous Vide products - 12. Modified atmosphere packaging - present and future uses of gas absorbents and generators - 13. The applications of HACCP for MAP and Sous Vide products - 14. Potential use of time-temperature indicators as an indicator of temperature abuse of MAP products - 15. Regulations and guidelines regarding the manufacture and sale of MAP and Sous Vide products.