A comprehensive review on the application of active packaging technologies to muscle foods

Ahmed, Ifty; Lin, Hong; Zou, Long; Brody, Aaron L.; Liu, Zhenxing; Qazi, Ihsan Mabood; Pavase, Tushar Ramesh

doi:10.1016/j.foodcont.2017.06.009

Cited by 242 publications

(182 citation statements)

References 122 publications

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“…However, if CO 2 is present in the packaging as a result of product decay, it is unwanted and should be removed. One solution may be to use CO 2 generators for the purpose of increasing the lag phase and generation time during the logarithmic growth phase of microorganisms in certain food products (Ahmed et al, ). Also, carbon dioxide scavengers are usually employed to absorb the occluded CO 2 from the packages, which otherwise could burst the package if not excluded during storage (Dobrucka & Cierpiszewski, ).…”

Section: Active Packagingmentioning

confidence: 99%

New perspectives in active and intelligent food packaging

Dobrucka

Przekop

2019

J Food Process Preserv

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Packaging is an intermediary product between producers and consumers. The most important role of packaging is to ensure the highest quality and safety of packaged products and to extend their shelf life. Given that microbiological contamination is a problem for manufacturers and consumers due to the fact that it reduces the quality of packaged products and poses a health risk, this work describes solutions related to antimicrobial packaging. More attention is given to antioxidant packaging that releases synthetic or natural antioxidants to prevent food oxidation. The purpose of intelligent packaging is to monitor the quality of food products, as well as inform consumers and food producers of their quality. Therefore, many studies focus on developing time temperature indicators. The work also discusses radio frequency identification (RFID), whose application has a lot of advantages, such as identifiability, management of stored products, labor cost savings and ensuring the quality and safety of packaged products. Practical applications The current trends related to food safety and the growing expectations of the consumers lead to changes in the approach to food packing. Active and intelligent packaging has been present on the global packaging market for years, and scientists all over the world are looking for novelties related to this kind of packaging. For these reasons, this work focuses on presenting new solutions in active and intelligent packaging.

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Section: Active Packagingmentioning

confidence: 99%

New perspectives in active and intelligent food packaging

Dobrucka

Przekop

2019

J Food Process Preserv

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“…Oxygen indicators among all type of gas indicators are mostly used for food packaging applications . The MAP of muscle food products excluding fresh red meat usually contain high CO 2 level (20%‐80%) and minute level of O 2 (0.1%‐1%) based on the effectiveness of the packaging equipment.…”

Section: Indicators Used In Meat Industrymentioning

confidence: 99%

“…Similarly, eco‐friendly packaging can play a vital role in reduction of packaging wastes in order to protect environment and natural resources. Eco‐friendly packaging consists of biodegradable materials that can be recycled, reused, renewed, and repurposed . Work should be conducted on the development of consumer‐friendly and convenient sensing devices with multiple functions that have a potential to hold complex information with much larger storage capacity.…”

Section: Future Outlookmentioning

confidence: 99%

“…66,81 Oxygen indicators among all type of gas indicators are mostly used for food packaging applications. 4…”

Section: Integrity Indicatorsmentioning

confidence: 99%

“…Over the past decade, global meat production has increased substantially and is expected to rise even more with the passage of time . However, animal origin food products are most susceptible to microbial contamination, and lipid oxidation due to the high contents of fat, and water, and these quality degradation occur at different levels of the production chain such as preparation, storage, and distribution . The primary factors involved in the deterioration of freshness and quality of meat products are color, texture, and odor .…”

Section: Introductionmentioning

confidence: 99%

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An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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