Innovations in the Packaging of Meat and Meat Products—A Review
Source abstract
Abstract
This study aims to systematize the knowledge about innovative solutions to understand the composition of packaging materials and bioactive substances used in the packaging processes of meat and meat products, given the contemporary trends and consumer expectations. In edible packaging, the application of natural and renewable biopolymers is gaining popularity as, unlike petroleum-based plastic packaging materials, they do not cause environmental problems. Packaging using active compounds further extends the shelf life of food products compared with traditional packaging by reducing the adverse effects during storage, such as oxidation, microbial growth, and moisture loss. On the other hand, the inclusion of natural bioactive substances in packaging provides an opportunity to increase the shelf life of food products and/or decrease the use of preservatives. This direction offers a wide field for research due to the multitude of substances, their impact, and the properties of the packaged product.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Meat and Animal Product Quality · Advanced Chemical Sensor Technologies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland
References (100+)
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