Control of Lipid Oxidation in Muscle Food by Active Packaging Technology

Abstract ....................................................................................................344 9.1 Introduction .....................................................................................344 9.2 Lipid Oxidation ...............................................................................345 9.3 Antioxidants ....................................................................................354 9.4 Modified Atmosphere Packaging (MAP) .......................................364 9.5 Active Packaging ............................................................................367 9.6 Conclusion ......................................................................................373 Keywords .................................................................................................374 References ................................................................................................374