18.3 Active packaging: atmosphere modifiers 387 18.4 Active packaging: water control 390 18.6 Active packaging: edible coatings and l/ns. dant applications 391 18.5 Active packaging: antimicrobial and antioxi 392 18.7 Active packaging: taint removal 18.8 Intelligent packaging applications 18.9 Future trends 18.10 References 396 M Jakobsen and G. Bertelsen, The Royal Veterinary w 19 Active packaging and colour control: the case of meat∴∴…….401 Agricultural University, Denmark 19.2 Packaging and storage factors affecting colour stability 19.3 Modelling the impact of MAP 19.4 Pre- and post-slaughter factors 410 19.5 Future trends 412 19.6 References 414 20 Active packaging and colour control: the case of fruit and vegetables 416 F. Artes Calero, Technical University of Cartagena, Spain and P. A Gomez, National Institute for Agricultural Technology, Argentina 20.1 Introduction 416 20.2 Colour changes and stability in fruit and vegetables 417 20.3 Colour measurement 418 20.4 Processes of colour change 20.5 Colour stability and MAP 424 20.6 Combining low oxygen, high carbon dioxide and other gases 429 20.7 Future trends 20.8 References 3 Part Iv General issue 439 21 Optimizing packaging T. Lyiiynen, E. Hurme and R. Ahvenainen, VTT Biotechnology, Finland 21.1 Introduction 441 21.2 Issues in optimizing packaging 442 21.3 The VTT Precision Packaging Concept 21. 4 Examples of food packaging optimization 21.5 Conclusion: improving decision-making 45818.3 Active packaging: atmosphere modifiers . . . . . . . . . . . . . . . . . . . . . 387 18.4 Active packaging: water control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 390 18.5 Active packaging: antimicrobial and antioxidant applications 391 18.6 Active packaging: edible coatings and films . . . . . . . . . . . . . . . . . 392 18.7 Active packaging: taint removal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 393 18.8 Intelligent packaging applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . 394 18.9 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 395 18.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 396 19 Active packaging and colour control: the case of meat . . . . . . . . . 401 M. Jakobsen and G. Bertelsen, The Royal Veterinary and Agricultural University, Denmark 19.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 401 19.2 Packaging and storage factors affecting colour stability . . . . . . 402 19.3 Modelling the impact of MAP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 403 19.4 Pre- and post-slaughter factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 410 19.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 412 19.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 414 20 Active packaging and colour control: the case of fruit and vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 416 F. Artes Calero, Technical University of Cartagena, Spain and P. A. Gomez, National Institute for Agricultural Technology, Argentina 20.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 416 20.2 Colour changes and stability in fruit and vegetables . . . . . . . . . 417 20.3 Colour measurement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 418 20.4 Processes of colour change . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 419 20.5 Colour stability and MAP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 424 20.6 Combining low oxygen, high carbon dioxide and other gases 429 20.7 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 432 20.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 432 Part IV General issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 21 Optimizing packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 441 T. Lyijynen, E. Hurme and R. Ahvenainen, VTT Biotechnology, Finland 21.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 441 21.2 Issues in optimizing packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 442 21.3 The VTT Precision Packaging Concept . . . . . . . . . . . . . . . . . . . . . . 444 21.4 Examples of food packaging optimization . . . . . . . . . . . . . . . . . . . 449 21.5 Conclusion: improving decision-making . . . . . . . . . . . . . . . . . . . . . 458 x Contents