Feasibility of biodegradable based packaging used for red meat storage during shelf-life: A pilot study

• Published in: Food chemistry 2018-05, Vol.249, p.22-29
• Main Authors: Panseri, S., Martino, P.A., Cagnardi, P., Celano, G., Tedesco, D., Castrica, M., Balzaretti, C., Chiesa, L.M.
• Format: Article
• Language: English
• Subjects: Biomaterials; Food safety; Packaging; Polylactic acid (PLA); Red meat; Shelf-life
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.12.067

•Polylactic acid represents an excellent candidate for producing packaging materials.•Biobased packaging can be used to control the deterioration of perishable foods.•Quality and safety traits of red meat are preserved by using biobased packaging. This study was designated to ascertain the effectiveness of polylactic acid (PLA) based packaging solution to store red fresh meat during its refrigerated shelf-life. Recently the attention in the packaging industry regarding the use of bioplastics has been shifting from compostable/biodegradable materials toward biobased materials. Steaks obtained from semimembranous muscle of Piemontese beef were packaged in PLA trays closed with a lid made of PLA film and for comparison purposed in a conventional reference package consisting of a amorphous polyethylene terephthalate/polyethylene (APET/PET) trays and wrapped in plastic film of polyvinyl chloride (PVC). The packaging under modified atmosphere MAP was carried out by using a gas mixture of 66% O2, 25% CO2 and 9%N2. By using PLA packaging combination it was possible to maintain an optimum red colour together with a reduced content of volatile compounds associated to off-flavours of meat samples particularly related to the oxidation phenomena.