Liha töötlemine
treatment and pH (Han 2005). The storage
temperature may also affect the activity of In recent years, much attention has focused
AM packages. Several researchers have on the shift from consumers buying meat at
found that the protective action of AM films the family butcher shop to purchasing it at
deteriorated at higher temperatures, due to the local supermarket. More and more tradi-
high diffusion rates in the polymer (Vojdani tional butcher shops have closed because
and Torres 1989). The diffusion rate of the they cannot compete on price, offer the same
AM agent and its concentration in the film supermarket one-stop shop opportunity, or
must be sufficient to remain effective provide the extended shelf life of MAP meats
throughout the shelf life of the product to the consumer that are available on refriger-
(Cooksey 2000)
annaabi.ee 
