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《食品包装技术》(英文版)Chapter 19 Active packaging and colour control: the case of meat

The colour stability of meat products is influenced by a large number of factors some of biochemical nature, some due to handling during slaughter and processing, and others due to packaging and storage conditions. This chapter focuses on modelling how colour shelf-life is affected by the external factors applied during packaging and storage. However, meat from different sources shows different tendencies to undergo colour deterioration and this variation in internal factors influences the developed models. Therefore some consideration will also be given to discussing how internal factors like
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