New Trends in Meat Packaging

Cenci‐Goga, Beniamino T.; Iulietto, Maria Francesca; Sechi, Paola; Borgogni, Elena; Karama, Musafiri; Grispoldi, Luca

doi:10.3390/microbiolres11020010

Cited by 35 publications

(16 citation statements)

References 45 publications

(66 reference statements)

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“…Meat is generally considered to be an active (dynamic) system having a very limited shelf-life period and is prone to alterations in the sensory features throughout the storage period owing to alterations in chemical, physical, or microbiological environment [197]. Implementing nanotechnology in meat processing and packaging has the aims to bring antimicrobial and barrier properties along with improving sensory characters or/and encapsulating the bioactive compounds with nanoparticles [130,198].…”

Section: Future Paradigm Of Meat Industrymentioning

confidence: 99%

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Lamri

Bhattacharya²,

Boukid

et al. 2021

Foods

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Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

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Section: Future Paradigm Of Meat Industrymentioning

confidence: 99%

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Lamri

Bhattacharya²,

Boukid

et al. 2021

Foods

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“…Wrapping meats with paper or protecting plastic films avoids unnecessary moisture loss and microbial pollution. There are several methods for meat preservations [95].…”

Section: Meat Preservation and Storagementioning

confidence: 99%

Meat Borne Diseases

Almashhadany¹

2021

Meat and Nutrition

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Red and white meat is a perfect, high-quality protein that comprises all of the nine essential amino acids (EAAs) that cannot be synthesized endogenously. Meat is the normal source of this vitamin, as well as other types of vitamins. Meat affords a range of significant vitamins and minerals that the human body needs, many of which are more bioavailable and easily absorbed than the nutrients found in plant sources. The nutrients in meat support the immune system, participate in the formation of muscle tissue, red blood cells (RBCs), and hormones, and warranty accurate functioning of the nervous system. These nutrients also affect the human senses of smell and taste, benefit our thyroids, and support antioxidant production. The main sources of pathogens in meat and meat products are; the animal itself; human handlers; equipment’s in contact, environmental sources, and water used in the preparation. Meat Borne Diseases, since ancient times, played a central role in public health. This chapter is divided into nine parts, part one to part eight deals with the most important pathogens that have been associated with meat borne diseases (MBDs), these include, Meat Borne Prionic Diseases; Viral Diseases; Bacterial Diseases; Protozoal Diseases; Parasitic Diseases; Fungal Diseases; Mycotoxins; Rickettsial Diseases; while the nine-part deal with the methods of meat preservation and storage.

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“…are often cut into thin slices or pieces that afterward are packaged using different methods such as modified atmosphere-, overwrapped-and vacuum-packaging [2,3]. Amongst, the overwrap-packaging is one of the most predominantly-used aerobic methods in the retail shops/butcheries where the meat pieces or slices are placed onto trays and over-wrapped with air-permeable plastic film [2][3][4][5]. These retail-ready and consumer-sized retail packages (already prepared as the final cut) afterward are displayed in self-service refrigerated cases for sale [6].…”

Section: Introductionmentioning

confidence: 99%

“…In retail meat centers, primal meat cuts (e.g., beef and pork etc.) are often cut into thin slices or pieces that afterward are packaged using different methods such as modified atmosphere-, overwrapped- and vacuum-packaging [ 2 , 3 ]. Amongst these, overwrap-packaging, where the meat pieces or slices are placed onto trays and over-wrapped with air-permeable plastic film, is one of the most predominantly used aerobic methods in the retail shops/butcheries [ 2 – 5 ].…”

Section: Introductionmentioning

confidence: 99%

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

Seol

Kang

et al. 2021

Anim Biosci

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In most retail centers, primal pork cuts are usually prepared into retail-ready slices, overwrapped with air-permeable plastic film for sale. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf life during retail display has not been studied. Thus, the objective of this study was to evaluate shelf life of prepackaged retailready KNP belly and shoulder butt slices during refrigerated display.Methods: Bellies and shoulder butt obtained at 24 h post-mortem from finishing KNP were used. Each belly or shoulder butt was manually cut into 1.5 cm-thick slices. The slices in each cut type were randomly taken and placed on white foam tray (2 slices/tray) overwrapped with polyvinyl chloride film. The retail-ready packages were then placed in a retail display cabinet at 4 o C. Shelf life and sensory quality of the samples were evaluated on day 1, 3, 6, 9, 12 and 15 of display. Results:The shoulder butt reached the upper limit (20 mg/100g) of volatile basic nitrogen (VBN) for fresh meat after 9 days while, the belly remained within this limit throughout the display time (15 days). Both the cuts reached a thiobarbituric acid reactive substances (TBARS) level of above 0.5 mg MDA/kg after 9 days. The a* (redness) values remained unchanged during first 9 days in both cuts (p>0.05). After 9 days, off-flavor was not found in both cuts, but higher off-flavor intensity was found in shoulder butt after 12 days. The shoulder butt was unacceptable from overall eating quality after 12 days while, belly still was acceptable after 12 days. Conclusion:The belly showed a longer shelf life compared to the shoulder butt, and a shelf life of 9 and 12 days is recommended for the prepackaged retail-ready KNP shoulder butt and belly slices, respectively.

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New Trends in Meat Packaging

Cited by 35 publications

References 45 publications

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Meat Borne Diseases

A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

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