Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

Abstract

Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods’ shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods’ spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges.

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display

“…Lipid oxidation is the major cause of chemical alteration of animal products during processing and storage [58,59]. The oxidation reactions cause irreversible changes in the taste, flavor, color, and texture of the products, resulting in a decrease in their shelf-life.…”

Quality control system for meat processing enterprises in Ukraine: problems and ways of their solution

“…Для виокремлення основних чинників впливу на систему контролю якості продукції вітчизняних м'ясопереробних підприємств нами проведене дослідження доступних літературних джерел. Загалом увага вчених приділяється чинникам, що впливають на якість продукції, тоді як питання системи контролю якості досліджені в недостатній мірі, зокрема дослідження потребують чинники, що впливають на систему контролю якості м'ясопереробних підприємств (Giovannucci & Satin, 2007;Li et al, 2017;Djenane & Roncalés, 2018;Leal-Ramos et al, 2018;Bechtel et al, 2018).…”

Innovative Solutions for Reusing Packaging Waste Materials in Humanitarian Logistics

“…to protect the product quality and properties during shipments [6,[10][11][12][13][14][15][16]; • to protect the environment from product contamination and hazards [6,[17][18][19]]; • to convey information and brand communication attracting customers to choose a particular product [1,[20][21][22][23]; and • to reduce the waste of products and losses [24][25][26][27][28].…”