Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef
| dc.contributor.author | Gorokgaha Gedarawatte, Shamika Thushara | |
| dc.contributor.supervisor | Ranil Coorey | en_US |
| dc.contributor.supervisor | Joshua Ravensdale | en_US |
| dc.date.accessioned | 2021-11-03T07:37:00Z | |
| dc.date.available | 2021-11-03T07:37:00Z | |
| dc.date.issued | 2021 | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/86250 | |
| dc.description.abstract |
The PhD investigated novel methods to extend the shelf-life of vacuum-packaged beef by reducing the moisture loss associated with purge and drip formation while maintaining eating quality. Using a combination of meat and material sciences, this study generated a comprehensive understanding of edible coatings’ interaction with the meat structure and developed a sustainable, ecofriendly packaging system. | en_US |
| dc.publisher | Curtin University | en_US |
| dc.title | Development of an Edible Nanoparticle Coating to Limit the Effect of Moisture Loss on the Shelf Life of Beef | en_US |
| dc.type | Thesis | en_US |
| dcterms.educationLevel | PhD | en_US |
| curtin.department | School of Molecular and Life Sciences | en_US |
| curtin.accessStatus | Open access | en_US |
| curtin.faculty | Science and Engineering | en_US |
| curtin.contributor.orcid | Gorokgaha Gedarawatte, Shamika Thushara [0000-0001-7043-6078] | en_US |