Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods

It has been well documented that vacuum or modified atmosphere packaging materials, made from polyethylene- or other plastic-based materials, have been found to improve the stability and safety of raw or further processed muscle foods. However, recent research developments have demonstrated the feas...

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Bibliographic Details
Published in:Meat science 2006-09, Vol.74 (1), p.131-142
Main Author: Cutter, Catherine Nettles
Format: Article
Language:English
Subjects:
Bio-based polymers
Biological and medical sciences
Biopolymers
coatings
color
cutin
drip loss
Edible
edible films
flavor
Food industries
food packaging
food safety
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
lipid peroxidation
Meat and meat product industries
meat quality
modified atmosphere packaging
Muscle foods
Packaging
packaging materials
plastics
polyethylene
vacuum packaging
water content
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Summary:It has been well documented that vacuum or modified atmosphere packaging materials, made from polyethylene- or other plastic-based materials, have been found to improve the stability and safety of raw or further processed muscle foods. However, recent research developments have demonstrated the feasibility, utilization, and commercial application of a variety of bio-based polymers or bio-polymers made from a variety of materials, including renewable/sustainable agricultural commodities, and applied to muscle foods. A variety of these bio-based materials have been shown to prevent moisture loss, drip, reduce lipid oxidation and improve flavor attributes, as well as enhancing the handling properties, color retention, and microbial stability of foods. With consumers demanding more environmentally friendly packaging and a desire for more natural products, bio-based films or bio-polymers will continue to play an important role in the food industry by improving the quality of many products, including fresh or further processed muscle foods.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2006.04.023