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New Trends in Meat Packaging

1
Laboratorio di Ispezione degli Alimenti di Origine Animale, Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, Italy
2
Department of Paraclinical Sciences, Faculty of Veterinary Science, University of Pretoria, Pretoria 1001, South Africa
*
Author to whom correspondence should be addressed.
Microbiol. Res. 2020, 11(2), 56-67; https://doi.org/10.3390/microbiolres11020010
Received: 25 July 2020 / Accepted: 17 August 2020 / Published: 21 December 2020
The term ‘packaging’ refers to the technological intervention aimed at the protection of food from a variety of factors, which provokes the product detriment. Packaging is considered as one of the most interesting technological aspects and a constantly evolving issue in food production. This paper aims at the evaluation of the properties of packaging currently used in the meat industry and analyses the advantages, the disadvantages and the microbiota involved. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Even if several packaging alternatives are proposed, the common purpose is to guarantee high standards, yet maintaining the required characteristics as long as possible. Meat is a dynamic system with a limited shelf-life and the nutritional and sensory properties may change during storage due to microbial activity and physical or chemical changes. Microbial spoilage, for instance, determines an impact in meat, producing unattractive odours, flavours, discolouration, gas and slime. View Full-Text
Keywords: packaging; vacuum; MAP; meat spoilage; smart packaging; intelligent packaging packaging; vacuum; MAP; meat spoilage; smart packaging; intelligent packaging
MDPI and ACS Style

Cenci-Goga, B.T.; Iulietto, M.F.; Sechi, P.; Borgogni, E.; Karama, M.; Grispoldi, L. New Trends in Meat Packaging. Microbiol. Res. 2020, 11, 56-67. https://doi.org/10.3390/microbiolres11020010

AMA Style

Cenci-Goga BT, Iulietto MF, Sechi P, Borgogni E, Karama M, Grispoldi L. New Trends in Meat Packaging. Microbiology Research. 2020; 11(2):56-67. https://doi.org/10.3390/microbiolres11020010

Chicago/Turabian Style

Cenci-Goga, Beniamino T., Maria F. Iulietto, Paola Sechi, Elena Borgogni, Musafiri Karama, and Luca Grispoldi. 2020. "New Trends in Meat Packaging" Microbiology Research 11, no. 2: 56-67. https://doi.org/10.3390/microbiolres11020010

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