Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

Grujić, Slavica; Grujić, Radoslav; Kovačić, Karmela

doi:10.7251/qol1002121g

Cited by 3 publications

(3 citation statements)

References 36 publications

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“…Vacuum packaging (VP) and modified atmosphere packaging (MAP) are very commonly used as a supplement to ice or refrigeration to inhibit the normal spoilage flora and extend the shelf-life of fresh fish products [14,19,20]. MAP technology has, however, some disadvantages, such as added costs for packaging equipment, gases, and packaging materials; it also requires special training for food operators [21].…”

Section: Introductionmentioning

confidence: 99%

Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

2018

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Fresh fish is extensively consumed and is one of the most-traded food commodities in the world. Conventional preservation technologies include vacuum and modified atmosphere packaging, but they are costly since requires capital investment. In the last decade, research has been directed towards the development of antimicrobial packaging systems, as an economical alternative to these. This paper outlines antimicrobial films and coatings applied so far on fresh fish, their efficacy against targeted microorganism/group and effects on chemical quality of the product. Findings show that edible films/coatings incorporated with different active agents applied to fresh fish are able to inhibit the microbial growth and decrease the rate of fish nutrients degradation, thus preventing the formation of chemical metabolites; a shelf-life extension of 6 to 13 days was obtained for fish fillets, depending on the species on which the active packaging materials were applied. The manufacturing use of these formulations could lead to a significant reduction in fish waste, consequently, a diminution of economic losses for fish traders and retailers. Therefore, their industrial production and commercialization could be an exploitable sector by the packaging industry.

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Section: Introductionmentioning

confidence: 99%

Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

2018

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“…На квалитет сировог меса и производа од меса утичу поступци који се примјењују током складиштења и обраде меса: хлађење, смрзавање (Grujić et al 1993;Petrović et al 1993;Babić i sar. 2007), топлотна обрада (Grujić et al 2014;Vujadinović et al 2014a;Vujadinović et al 2014б), начин паковања (Grujić et al 2010) и други.…”

Section: уводunclassified

Quality of raw meat

Grujić

2022

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Numerous ante mortem and post mortem factors affect on the quality of raw meat. Through previous scientific research, we have learned about the type of factors and their effects on the overall quality of raw meat. Participants in the meat supply chain, especially livestock and slaughterhouses, work together to provide the raw meat for the needs of the population and the meat processing industry. The requirements of consumers and processors of raw meat are clear. Raw meat producers should provide safe meat at an affordable price. During production, they need to apply methods that respect the principles of animal welfare and have a minimal impact on the environment. Precise definition of raw meat quality characteristics, application of quality assurance and food safety management systems and determination of quality parameters during raw meat assessment (in carcasses, halves, pieces of meat) contribute to strengthening supply chain links, increasing trust of stakeholders (for example, livestock farmers, slaughterhouses, meat processing industry, wholesalers and retailers) and consumers of raw meat.

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“…Ови производи се пакују у централизованим објектима под контролисаним санитарним условима, не садрже микроорганизаме, и пошто је могућност за накнадну контаминацију минимална, производи остају одрживи у дужем временском периоду. Паковања меса у МАП-у утиче на побољшање изгледа производа, посебно боје свјежег меса, смањење губитка воде због испаравања, нове могућности за излагање производа у расхладним витринама, смањење расипања и поврата производа итд(Grujić et al 2010b). Као потенцијални недостаци МАП-а могу се навести: трошкови паковања који су нешто већи у односу на друге системе и потреба за додатном обуком радника.…”

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Directions for the development of the meat processing industry in Republika Srpska

Grujić

2020

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Meat is a food that has been consumed by humans throughout the history of its existence. Meat and meat products consumption will continue to grow over the coming decades, which requires additional efforts to increase raw meat production and develop technological procedures to extend the shelf life of finished products. Several new sources of protein are being explored, which may be an alternative to conventional meat production systems: raw materials of plant origin, raw materials of microbial origin, algae, rabbits, insects, molluscs, seafood, etc. In the coming decades, science is expected to produce results that will allow the commercial production of artificial meat. Meat of all kinds of animals which have myoblast cells in the skeletal muscle can be artificially produced. In this way, pork and chicken are most likely to be produced, but fish meat production is also possible. 3D printing technology has been used so far to produce several types of nutritional materials. However, there is still insufficient research on the possibility of printing fibrillar meat products (for example, pork, chicken, turkey or fish meat while there are no data for printing beef ). Further research is needed on the possibility of improving the rheological and physical properties of materials (raw materials) and optimizing the conditions for subsequent processing of printed products. Consumers require meat products of high nutritional and sensory quality, which will in no way jeopardize their health. There are more functional meat products on the market and further development of this type of products is expected. Manufacturers will continue to take measures to improve microbiological food safety and the development of technological processes that will prevent the formation of toxic and harmful substances, and prevent contamination of products with environmental chemicals. The application of new packaging materials (biopolymers and nanocomposites) and new meat and meat products packaging systems (active and smart packaging) will facilitate the implementation of plans for improving the safety of meat and meat products.

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Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

Cited by 3 publications

References 36 publications

Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

Quality of raw meat

Directions for the development of the meat processing industry in Republika Srpska

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