Matos, Teresa de Jesus da SilvaKerry, JosephUnas, João Pedro Neves Belchiorinho2013-03-122013-03-122012Unas, J.P.N.B. - Optimização da tecnologia de embalagem de suíno mediante a aplicação de coberturas edíveis e diferentes concentrações de sal. Lisboa: ISA, 2012, 79 p.http://hdl.handle.net/10400.5/5341Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaFresh meat packaging is one of the means used to ensure the quality and safety of meat products, and the application of salt is used to improve these aspects. However, the use of edible coatings on food products can allow the reduction of packaging materials quantity, complexity and utilisation cost. It provides safer products, better organoleptic quality, higher nutritional value and better affordability / price accessibility. The main objective of the present work is the optimisation of the packaging technology of pork patties in order to: reduce the thickness of packaging materials; improve the conservation aspects and reduce the costs associated to this technology, through application of edible coatings and different salt concentrations. The application of salt on the pork patties provided some benefits to the sensory aspects and better ability to reduce the microbial counts in the meat, however with no significant values. Regarding to the study of the edible coatings, the starch-based coatings showed some improvements on sensory aspects and high reduction capacity of lipid oxidation rates. These results are very favourable for the technological progress / advances of meat-based products packaging.porpackaging technologiessaltedible coatingspork pattiesmaster thesis