Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials

Meat Sci. 2010 Sep;86(1):138-50. doi: 10.1016/j.meatsci.2010.04.035. Epub 2010 Apr 28.

Abstract

This article explores the effects of physically manipulated packaging materials on the quality and safety of meat products. Recently, innovative measures for improving quality and extending the shelf-life of packaged meat products have been developed, utilizing technologies including barrier film, active packaging, nanotechnology, microperforation, irradiation, plasma and far-infrared ray (FIR) treatments. Despite these developments, each technology has peculiar drawbacks which will need to be addressed by meat scientists in the future. To develop successful meat packaging systems, key product characteristics affecting stability, environmental conditions during storage until consumption, and consumers' packaging expectations must all be taken into consideration. Furthermore, the safety issues related to packaging materials must also be taken into account when processing, packaging and storing meat products.

Publication types

  • Review

MeSH terms

  • Chemical Phenomena*
  • Consumer Behavior / economics
  • Food Contamination / prevention & control
  • Food Microbiology*
  • Food Packaging / economics
  • Food Packaging / methods*
  • Food Preservation / economics
  • Food Preservation / methods
  • Food Technology / economics
  • Food Technology / methods
  • Meat / analysis*
  • Meat / microbiology*
  • Meat Products / analysis
  • Meat Products / economics
  • Meat Products / microbiology
  • Quality Control