New Trends in Meat Packaging
The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper a...
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| Veröffentlicht in: | Microbiology research 2020-01, Vol.11 (2), p.56-67 |
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| container_title | Microbiology research |
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| creator | Cenci-Goga, Beniamino Iulietto, Maria Sechi, Paola Borgogni, Elena Karama, Musafiri Grispoldi, Luca |
| description | The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper aims at the evaluation of the properties of packaging currently used in the meat industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Even if several packaging alternatives are proposed, the common purpose is to guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is a dynamic system with a limited shelf-life and the nutritional and sensory properties may change during storage due to microbial activity and physical or chemical changes. Microbial spoilage, for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration, gas and slime. |
| doi_str_mv | 10.3390/microbiolres11020010 |
| format | Article |
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| source | MDPI - Multidisciplinary Digital Publishing Institute; DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Biodegradable materials Biological activity Biopolymers Chemical activity Discoloration Dynamical systems Environmental impact Flavors Food Food contamination & poisoning Food packaging Food preservation Food production Humidity Light Meat Meat industry Meat processing industry Mechanical properties Microbial activity Microbiota Microorganisms Odors Oxidation Packaging Point of sale Polymers Sensory evaluation Sensory properties Shelf life Spoilage Synthetic products |
| title | New Trends in Meat Packaging |
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