Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods

Abstract

The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable packaging materials for this application has not been studied widely. This study aimed at evaluating the sustainability of biodegradable packaging materials compared to established conventional packaging materials through analyses of the quality of freshly packaged pork. The quality was assessed by evaluating sensory aspects, meat color and microbiological attributes of the pork products. The results show no significant differences (p > 0.05) in ground pork and pork loin stored in biodegradable MAP (BioMAP) and conventional MAP for the evaluated sensory attributes, meat color or total bacterial count (TBC) over extended storage times. The data suggest that BioMAP could be a viable alternative to MAP using conventional, fossil fuel-based materials for the storage of fresh meats, while simultaneously fulfilling the customers’ wishes for a more environmentally friendly packaging alternative.

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

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Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

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The Effect of Novel Packaging Technology on Food Safety and Quality

“…The study of Hawthorne et al [ 5 ] reported the use of biodegradable packaging materials for the storage of fresh pork products over extended shelf-life periods, in comparison with conventional packaging materials. The research evaluated the sustainability of biodegradable packaging materials compared to well-known conventional packaging materials through analyses of the quality of freshly packaged pork in terms of color, sensory and microbiological evaluation.…”