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Article: Extending the shelf life of mussels.
- Article from:
- Emerging Food R&D Report
- Article date:
- September 1, 1999
CopyrightCOPYRIGHT 1999 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A short storage life of usually two to four days and weight loss are major problems encountered during the storage and distribution of live mussels. To counteract the weight loss and to ensure the target weight at the point of destination, it is often necessary to pack an excess weight of up to 30% of the product, with consequent economic loss.
Alleviating these problems is the goal of European research. A special tight-packaging technique can reduce weight loss three- to fourfold in comparison with conventional packaging. Researchers have applied for patents on their technology. Other tight-packaging techniques used in the meat industry, such as shrink-wrapping ...
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