Advances in the packaging of fresh and processed meat products

McMillin, Kenneth; Belcher, J.N.

doi:10.1533/9780857095718.2.171

Cited by 9 publications

(4 citation statements)

References 107 publications

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“…Recently a lot of attention is given to active packaging (Soares, Silva, Medeiros, Carelli, & Espitia, 2011). Therefore, different active packaging technologies have been developed and applied to decrease meat decay (Contini, Álvarez, O'Sullivan, Dowling, Gargan, & Monahan, 2014;Lorenzo, Batlle, & Gómez, 2014;Muppalla, Kanatt, Chawla, & Sharma, 2014;Nerin, et al, 2006) and also to limit environmental pollution connected with packaging (McMillin & Belcher, 2012). Although the great interest and the amount of scientific publications dealing with active packaging, there are only a few packaging materials commercially available.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant packaging with encapsulated green tea for fresh minced meat

Wrona

Nerı́n

Alfonso³

et al. 2017

Innovative Food Science & Emerging Technologies

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A novel approach to incorporate green tea extract into polyethylene by extrusion technology has been studied. Green tea entrapped by inorganic capsules was incorporated into melted material and extruded without compromising its quality. The shelf-life of fresh meat from two types of active packaging was significantly extended for 3 days compared to blank samples. Significant difference was observed after 9 th day of study in case of results of CIE L*a*b*, MetMb and organoleptic assay. Migration study of antioxidants from the materials was also performed by UHPLC-MS/TQ using food simulants. Amount of migrated catechins was in the range between 6.3 ± 3.3 and 228.4 ± 15.2 μg/Kg (ratio 6:1). Regression coefficients (R) between 0.9925 and 0.9989 were obtained. Minimum LOD (0.001 μg/g) and LOQ (0.004 μg/g) were obtained for epicatechin gallate and catechin gallate while maximum LOD (0.057 μg/g) and LOQ (0.191 μg/g) were obtained for catechin.

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Section: Introductionmentioning

confidence: 99%

Antioxidant packaging with encapsulated green tea for fresh minced meat

Wrona

Nerı́n

Alfonso³

et al. 2017

Innovative Food Science & Emerging Technologies

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“…Bio-based polymers and composites have been widely considered for use in agricultural, industrial, and medical applications due to their excellent biocompatibility and biodegradability. [1][2][3][4][5][6][7][8][9][10][11][12][13][14] The amount of single-use plastic consumed in agricultural systems is extensive, an issue that has generated a strong desire to develop biorenewable products that can satisfy the needed function, then biodegrade in soil under natural field conditions. 15 In the United States alone, the container-crops horticulture industry uses over 4 billion single-use petroleum-based plant containers per year, a number that amounts to over 750 000 metric tons of non-renewable, non-degradable material, 98% of which is disposed in landfills.…”

Section: Introductionmentioning

confidence: 99%

Characterization and biodegradation behavior of bio-based poly(lactic acid) and soy protein blends for sustainable horticultural applications

et al. 2015

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Adipic anhydride-plasticized soy protein (SP.A) was blended with poly(lactic acid) (PLA) at two concentrations (50/50 and 33/67) and was evaluated for use as a sustainable replacement for petroleum plastic in horticulture crop containers. Following the discovery that SP.A/PLA blends provide additional functions above that of petroleum plastic for this application, the present study evaluates the biodegradation behavior of these materials in soil and describes the substantial improvements in sustainability that result from the additional functions (intrinsic fertilizer and root improvement of plants) and the end-of-life option of biodegradation. After being buried in soil for designated time intervals, the residual degraded samples were analyzed to determine morphological and thermal properties at sequential stages of biodegradation. Samples were characterized by scanning electron microscopy (SEM), dynamic mechanical analysis (DMA), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The results indicated that there was a compatible system between SP.A and PLA in the melt. Incorporation of SP.A accelerated the biodegradation rate of this binary blend significantly compared with pure PLA. Prior to the degradation process, both the glass transition temperatures and melting temperatures of the blends containing SP.A decreased as the concentration of the soy protein increased. With increasing degradation time of the blended samples in soil, the glass transition temperatures increased in the early stages of biodegradation then decreased, a trend associated with the decrease in the molecular weight of the blends as a result of biodegradation. In addition, the thermal stability of blends increased gradually with increasing degradation time, suggesting faster biodegradation loss of the soy component of the SP.A/PLA blends. These results support the use of soy-based polymer blends for horticulture crop containers and provide data for evaluating their use as sustainable materials for other potential applications. Disciplines ABSTRACTOne of the most significant limitations to widespread industrial implementation of emerging bioplastics such as poly(lactic acid) and poly(hydroxyalkanoate) (PHA) is that they do not match the flexibility and impact resistance of petroleum-based plastics like poly(propylene) or highdensity poly(ethylene). The basic goal of this research is to identify alternative, affordable, sustainable, biodegradable materials that can replace petroleum-based polymers in a wide range of industrial applications, with an emphasis on providing a solution for increasing the flexibility of PHA to a level that makes it a superior material for bioplastic nursery-crop containers. A series of bio-based PHA/poly(amide) (PA) blends with different concentrations were mechanically melt processed using a twin-screw extruder and evaluated for physical characteristics. The effects of blending on viscoelastic properties were investigated using smallamplitude oscillatory shear flow experimen...

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“…Traditional overwrap packaging with polyvinyl chloride (PVC) film continues to be the dominant form of fresh meat retail packaging, whether done in the store or as a master pack (McMillin & Belcher, 2012). Under aerobic conditions, fresh meat overwrapped with PVC film perishes rapidly due to its high water activity and abundant nutrients supporting growth of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Inter-relationships between the metrics of instrumental meat color and microbial growth during aerobic storage of beef at 4°C

Zamaratskaia

Roos

et al. 2015

Acta Agriculturae Scandinavica, Section A — Animal Science

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The objective of this study was to investigate the inter-relationships between changes in beef color and microbial growth when steaks from longissimus thoracis et lumborum muscles were overwrapped with polyvinyl chloride film and stored at 4°C. At day 0, 4, 7 and 10 instrumental color (CIE L * , a * , b * and spectral scans) and microbial counts were measured. Bacterial communities were characterized through Terminal Restriction Fragment Length Polymorphism analysis. Both meat discoloration and microbial spoilage occurred at day 10. Total viable count, Enterobacteriaceae count and the relative abundance of Pseudomonas spp. and Acinetobacter spp. were significantly correlated with color metrics associated with discoloration. These findings indicate that meat discoloration and microbial growth may not be totally independent effects and changes in a * , Chroma and hue angle may be an indicator of meat spoilage under this specific storage condition. Meanwhile, Enterobacteriaceae and aerobic bacteria might play important roles in meat discoloration.

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Advances in the packaging of fresh and processed meat products

Cited by 9 publications

References 107 publications

Antioxidant packaging with encapsulated green tea for fresh minced meat

Antioxidant packaging with encapsulated green tea for fresh minced meat

Characterization and biodegradation behavior of bio-based poly(lactic acid) and soy protein blends for sustainable horticultural applications

Inter-relationships between the metrics of instrumental meat color and microbial growth during aerobic storage of beef at 4°C

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