Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process

Soro, Arturo B.; Noore, Shaba; Hannon, Shay; Whyte, Paul; Bolton, Declan; O’Donnell, Colm P.; Tiwari, Brijesh K.

doi:10.1016/j.fpsl.2021.100722

Cited by 42 publications

(16 citation statements)

References 87 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A recent review of advanced bio-based packaging material technologies by Soro et al [61] found that biodegradable raw materials, such as polysaccharide-based film, can enhance food shelf-life due to their physical properties and nontoxic substances [62]. is finding, which is consistent with our results regarding firms working in niches, shows how waste from spoiled food can be reduced in the agri-food sector.…”

Section: Discussionsupporting

confidence: 92%

Research on Shelf-Life Extension Technologies for Food Sustainability: An Assessment of Scientific Activities and Networks

Thavorn

Muangsin

Gowanit

et al. 2022

The Scientific World Journal

View full text Add to dashboard Cite

A clearer understanding of research streams and players involved in efforts to address the sustainability of global food and agricultural systems is needed to clarify the current state of scientific knowledge and form collaborations to pursue future research directions. This study presents new insights into this issue through a scientometric process involving a case study of technologies for extending fruit shelf-life. The text mining software was utilized to analyze 3,131 Web of Science-indexed articles published between 2000 and 2020 as a means to glean the conceptual structure of current knowledge and conduct a social network analysis to explore scientific and publication activity. The findings were mapped onto a strategic diagram of research productivity and collaboration between players at the national, organizational, and individual levels. This research’s main findings highlight that research on shelf-life technology is in continuous development, and academic institutions from China, Spain, and the U.S. are the core national players in this field. The results provide insights for further investigation to strengthen co-research and technological development programs in other fields. Researchers who are exploring networking opportunities can use the model and process presented as a guideline for identifying emerging and future research trends and formulating strategies.

show abstract

Section: Discussionsupporting

confidence: 92%

Research on Shelf-Life Extension Technologies for Food Sustainability: An Assessment of Scientific Activities and Networks

Thavorn

Muangsin

Gowanit

et al. 2022

The Scientific World Journal

View full text Add to dashboard Cite

show abstract

“…Detailed profiles of the product shelf life may need to be developed. For example, for meat and fish products, some parameters that are relevant for shelf life profiles are color, pH, water holding capacity, moisture, total viable counts, among others [89]. Access to diverse products along with more research is needed to assess physicochemical and microbiological activity that could cause spoilage and reduced shelf life [89].…”

Section: Testing Methods -Microbiologicalmentioning

confidence: 99%

Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives

Ong¹,

Tejeda-Saldana²,

Duffy³

et al. 2023

Preprint

View full text Add to dashboard Cite

As with every new technology, safety demonstration is a critical component of bringing products to market and gaining public acceptance for cultured meat and seafood. This manuscript develops research priorities from the findings from a series of interviews and workshops with governmental scientists and regulators from food safety agencies in fifteen jurisdictions globally. The interviews and workshops aimed to identify the key safety questions and priority areas of research. Participants raised questions about which aspects of cultured meat and seafood production are novel, and the implications of the paucity of public information on the topic. Novel parameters and targets may require the development of new analytical methods or adaptation and validation of existing ones, including for a diversity of product types and processes. Participants emphasized that data sharing of these efforts would be valuable, similar to those already developed and used in the food and pharmaceutical fields. Contributions to such databases from the private and public sectors would speed general understanding as well as efforts to make evaluations more efficient. In turn, these resources, combined with transparent risk assessment, will be critical elements of building consumer trust in cultured meat and seafood products.

show abstract

“…The shelf life can be split into two parts: the primary shelf life and the secondary shelf life. The primary shelf life is the time when the food product is still in the packaging, while the secondary shelf life is the time after the packaging is opened [34]. During the shelf life, various chemical, physical, and biological reactions can happen in food products that can lower the safety and quality of the food so that the food product is deemed unacceptable.…”

Section: F Shelf Lifementioning

confidence: 99%

The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese

Bahar,

Kusumawati,

Adi

2023

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

The packaging of food goods is crucial. Due to the presence of packaging, food goods' quality can be preserved while being stored. This research created gelatin-based nanocomposite packaging with the addition of active compounds in the form of CHNF and ZnONPs, which reduced the decrease in the nutritional content of cheddar cheese and increased its shelf life. Cheese is one of the nutrient-rich food products that are susceptible to changes in environmental conditions. The results showed that G/CHNF/ZnONPs films were able to minimize 7.76%, 4.84 %, 13.24%, and 1.78%, respectively, the potential for decreasing levels of protein, fat, carbohydrates, and minerals, especially calcium, during 30 days of storage of unpackaged cheddar cheese. Additionally, the G/CHNF/ZnONPs coating extended the shelf life of cheddar cheese to 131 days, longer than LDPE packaging and without packaging.

show abstract

Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process

Cited by 42 publications

References 87 publications

Research on Shelf-Life Extension Technologies for Food Sustainability: An Assessment of Scientific Activities and Networks

Research on Shelf-Life Extension Technologies for Food Sustainability: An Assessment of Scientific Activities and Networks

Cultured Meat Safety Research Priorities: Regulatory and Governmental Perspectives

The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese

Contact Info

Product

Resources

About