Main Article Content
Abstract
The primary purpose of food packaging is to extend the shelf life of food and protect it from internal and external spoilage, as well as oxidative factors. Packaging fresh and processed meat aims to prevent contamination, delay spoilage, promote enzymatic activity for developing tenderness, and preserve the color and flavor of the product. Current meat packaging practices range from overwrap packaging for short-term chilled storage to vacuum and modified atmosphere packaging (MAP) systems for long-term chilled storage, each with distinct attributes and applications. Recently, advanced packaging materials and technologies, such as active packaging and smart packaging, have been developed. These innovations are of particular importance for extending the shelf life of food.
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References
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References
FAO. Food wastage footprint impact on natural resources, food agriculture organization. 2013, p (6)
Lee, K. L., shelf-life extension of fresh and processed meat products by various packaging applications, Korean Journal of packaging Science and technology. 2018, 24(2) PP 57-64
Nassu, R.T., Juarez, M., Uttaro, B., and Aalhus, J.L. CAB Reviews: perspective in Agriculture, veterinary Science, Nutrition and Natural Resource. 2010. No.55.
Nura, A.D., Advances in food packaging technology-A review, Journal of postharvest Technology.2018, 06(4), PP 55-64.
Fang Z.G., Current Practice and Innovation in Meat Packaging, Australian Meat Processor Corporation Ltd (AMPC). 2015, P (6).
Bekhit, A. A, Bhat Z. F and Kong, L., Meat Color: Factors Affecting color Stability, Xinjiang Agriculture University, Urumqi, china. 2019, PP(202-210)
Suman, S.P and Paulson Joseph., Myoglobin Chemistry and Meat Color, The annual Review Of food Science and Technology is online at food. 2013,(4), PP 79-99
Suputz, D.J. , Lazicl, V.E., Levicb, L.B., Pezol, L.T., Tomovicm, V.D., Hromism, N.V., Effect Of Specific Packaging Conditions On Myoglobin And Meat, Food And Feed Research. 2013, 40(1), PP1-10
Amaral, A.B, Silva M. V and Lannes, C.S., Lipid Oxidation in Meat: mechanisms and protective factors- a review, Food Science and technology. 2018, PP (1-15).
Yassoralialipour, A, Bakar and Rahman, R.A, Fatimah, A, Ozogul, F., Effect of modified atmosphere packaging on microbiological Load and Physico-chemical properties of barramundi(lates calcarifer Bloch) fillets at 8c0, Iranian Journal of Fisheries Science. 2015,15(1), PP 475-469
Irkin, R, Esmer, O. K, Degirmencioglu, N and Degirmencioglu, A., Influence of packaging Condition on some Microbial Properties of Minced Meat at 4c0 Storage, Bulgarian Journal of Agriculture Science 17(No 5), 2011, PP 655-663.
Kaviani, M.D, Azizizadeh, S.M, Tomovska, J.A, Hosseini, M. D and Shariati, M. A., A Short Review on Application and Comparison of Novel Active Packaging and MPA in Meat Packaging and Meat Products, International Journal of Pharmaceutical Research and Allied Science. 2015, PP (26-28).
Akon, C.C., Min, D., Food Lipids: chemistry Nutrition and Biotechnology 3rd Edition, CRC press, Amazon, 2008, PP (323).
McEwen Associates., The Value of Flexible Packaging in Extending Shelf Life and Reducing Food Waste, Flexible packaging Association. 2013, PP .
Mathew, S.E., Kumar, A.H., Edwin, L.E., Resent Trends in Harvest and Post – Harvest Technologies in Fisheries, Krishna copy Center kaloor Ernakulam-17. 2017, PP (168).
Zhou, G.H., Xu, X.L., Liu, Y., Preservation Technologies for Fresh Meat- A. review,www.elsevier.com/locate/meatsci. 2010, PP 119-128
Scetar,M., Kurek,M.A., Galic, K.T., Trends in meat products packaging- review, food sci. technol. 2010, 2 (1), PP 32-48