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Information × Registration Number 0225U003598, (0120U103108) , R & D reports Title Scientific bases of improvement of modern packaging systems to ensure long-term storage of food products popup.stage_title Наукові основи удосконалення сучасних пакувальних систем із забезпеченням тривалого зберігання харчової продукції Head Pasichniy Vasyl M., Доктор технічних наук Registration Date 18-07-2025 Organization National university of food technologies popup.description1 Improving the technology and implementation of modern packaging systems to ensure long-term storage of food products popup.description2  Research report: 125 p., 3 parts, 41 tables, 30 figures, 199 literary sources. Keywords: film materials, barrier, background microbiological contamination, spice oleoresins, active packaging, meat raw materials, sausage casings, pasteurization. The object of the study is the technology of meat and meat-containing cooked products based on traditional types of meat raw materials, broiler chicken meat with elements of active packaging. The purpose of the work is to improve meat and meat-containing products of the cooked group using active packaging and polymeric materials. The main conditions for the issue of safety and prolongation of food storage periods through the use of modern packaging methods and systems, the use of active packaging elements, preservatives of natural and artificial origin, modern trends in extending the shelf life of meat products, the main factors contributing to their spoilage and the possibility of controlling them have been analyzed. The prospects for the use of active packaging elements in combination with gas- and vapor-tight shells for vacuum packaging and in a modified gas environment in order to extend the shelf life of meat and meat-containing products have been substantiated. A comparative analysis of the DSC and microstructure of films of domestic and foreign production has been carried out, which allowed the selection of packaging films with specified functional and technological characteristics for further use in the technology of chilled semi-finished products and sausage products using pasteurization effects. A comparative analysis of packaging systems for pasteurized sausage products was conducted and the basic characteristics of multilayer polymer films were determined to ensure the proper level of barrier properties of meat and meat-containing products for exploratory research on extending their shelf life. Product Description popup.authors Halenko Oleh O. Topchii Oksana A. Cherniushok Olha A. Shubina Yevheniia A. popup.nrat_date 2025-07-18 Close