Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods

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Abstract

It has been well documented that vacuum or modified atmosphere packaging materials, made from polyethylene- or other plastic-based materials, have been found to improve the stability and safety of raw or further processed muscle foods. However, recent research developments have demonstrated the feasibility, utilization, and commercial application of a variety of bio-based polymers or bio-polymers made from a variety of materials, including renewable/sustainable agricultural commodities, and applied to muscle foods. A variety of these bio-based materials have been shown to prevent moisture loss, drip, reduce lipid oxidation and improve flavor attributes, as well as enhancing the handling properties, color retention, and microbial stability of foods. With consumers demanding more environmentally friendly packaging and a desire for more natural products, bio-based films or bio-polymers will continue to play an important role in the food industry by improving the quality of many products, including fresh or further processed muscle foods.

Original languageEnglish (US)
Pages (from-to)131-142
Number of pages12
JournalMeat Science
Volume74
Issue number1
DOIs
StatePublished - Sep 1 2006

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All Science Journal Classification (ASJC) codes

  • Food Science

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