10 research outputs found
Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance
Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres
Quality of meat products packaged and stored under vacuum and modified atmosphere conditions
Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage
Influence of modified atmosphere and vacuum packaging with and without nanosilver-coated films on different quality parameters of pork
Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat
Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review
This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poultry products. This type of packaging results in shelf-life prolongation by inhibiting microbial growth and promoting oxidative stability, compared to those packaged aerobically. High O 2 modified atmosphere packaging results in the desirable red colour, but it also enhances both lipid and pigment oxidation and promotes the growth of aerobic spoilage microorganisms. The presence of high levels of CO 2 in modified atmosphere packages inhibits microbial growth but can also cause meat discoloration through oxidation. Low O 2 MAP atmospheres limit microbial growth but change the colour of meat to purple. The use of CO gives promising results due to its positive effects on colour and microorganism growth inhibitions which result in shelf-life prolongation during wider distribution of case-ready products. The use of MAP can lead to an effective growth reduction of pathogenic microorganisms like Listeria sp. and Salmonella sp. The combination of MAP and vacuum with other treatments can be an effective tool in delivering safe minimally processed foodstuffs. In response to the changes in consumer demand and market trends, the area of active and intelligent/smart packaging is becoming more and more important. These relatively new technologies are capable of providing better results regarding product safety and shelf-life prolongation as well as communicating information on several quality characteristics of packaged food during transportation and storage. © 2012 Springer Science+Business Media, LLC