Characteristics of meat packaging materials and their environmental suitability assessment

• Published in: Hemijska industrija 2013-01, Vol.67 (4), p.615-620
• Main Authors: Suput, Danijela, Lazic, Vera, Levic, Ljubinko, Krkic, Nevena, Tomovic, Vladimir, Pezo, Lato
• Format: Article
• Language: English
• Subjects: Carbon dioxide; Ecological risk assessment; Education; Environmental impact; Foils; Food packaging; Impact damage; materials and packaging; Meat; Meat products; Organic compounds; Protective coatings; Waste disposal; Water vapor
• ISSN: 0367-598X; 2217-7426
• DOI: 10.2298/HEMIND120907104S

After functional phase, packaging becomes waste that is recycled or disposed of in landfills. Recently, numerus packages have been developed for assessing the packaging risk on the environment. We applied Gabi 4 Education software on polymer product packaging for meat products. The objective of first part of the paper was characterization of materials used for meat and meat products packaging in terms of mechanical and barrier properties. Results show that tested materials are able to keep protective atmosphere and contribute to the quality and sustainability of the product. Air permeability was 3.60 and 26.60 ml/m224h, and water vapor was 6.90 and 9.50 ml/m224h, respectively, for foils 1 and 2, as a result of different film composition. In second part, based on real data, Gabi 4 Education software is applied. The obtained results showed that organic compounds emissions have the highest impact on human health and the most damaging environmental impact observed was the emission of CO2. nema