Liha töötlemine
smooth product surfaces that come in contact odor and color from 8 to 13 days compared
with the inner surface of the package. This to the control.
solution is becoming increasingly important, Active packaging has the advantage of
as it represents a perceived lower risk to the maintaining the preservative effects of
consumer (Nicholson 1998). Various bacte- various compounds (antimicrobial, antifun-
riocins, such as nicin, pediocin, lacticin, pro- gal, or antioxidant), but without being in
pionicin, etc., can be incorporated into foods direct contact with the food product. This is
and/or food packaging systems to inhibit an important development, considering the
growth of spoilage and pathogenic microor- consumer drive toward clean labeling of food
ganisms (Daeschul 1989). The extracted products and the desire to limit the use of
annaabi.ee 
