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National Agricultural Library
U.S. Department of Agriculture
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Packaging and Processing Effects on the Safety and Quality of Poultry Products

Objective

Develop packaging systems and processing techniques to increase the safety and quality of poultry products.

More information

The overall approach will involve the development of anti-microbial films, use of modified atmosphere packaging, utilizing naturally produced antioxidant compounds, and inhibitory bacterial processes to extend the shelf-life quality of poultry products.

Investigators
Dawson, Paul
Institution
Clemson University
Start date
1998
End date
2003
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
SC-1700069
Accession number
177789
Categories
Packaging Residues