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Open AccessArticle

Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods

1
Department of Food Technology and Nutrition, Management Center Innsbruck, Universitaetsstrasse 15, 6020 Innsbruck, Tyrol, Austria
2
Institute for Analytical Chemistry and Radiochemistry, Leopold Franzens University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Tyrol, Austria
3
MULTIVAC Sepp Haggenmüller SE & Co. KG, Bahnhofstrasse 4, 87787 Wolfertschwenden, Bayern, Germany
4
NATURABIOMAT GmbH, Oberer Feldweg 64, 6130 Schwaz, Tyrol, Austria
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Department for Food and Packaging Technology, Kempten University of Applied Sciences, Bahnhofstrasse 61, 87435 Kempten, Bayern, Germany
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ZLV-Zentrum für Lebensmittel- und Verpackungstechnologie e.V., Ignaz-Kiechle-Strasse 20-22, 87437 Kempten, Bayern, Germany
*
Author to whom correspondence should be addressed.
Foods 2020, 9(12), 1802; https://doi.org/10.3390/foods9121802
Received: 10 November 2020 / Revised: 27 November 2020 / Accepted: 29 November 2020 / Published: 4 December 2020
(This article belongs to the Special Issue The Effect of Novel Packaging Technology on Food Safety and Quality)
The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable packaging materials for this application has not been studied widely. This study aimed at evaluating the sustainability of biodegradable packaging materials compared to established conventional packaging materials through analyses of the quality of freshly packaged pork. The quality was assessed by evaluating sensory aspects, meat color and microbiological attributes of the pork products. The results show no significant differences (p > 0.05) in ground pork and pork loin stored in biodegradable MAP (BioMAP) and conventional MAP for the evaluated sensory attributes, meat color or total bacterial count (TBC) over extended storage times. The data suggest that BioMAP could be a viable alternative to MAP using conventional, fossil fuel-based materials for the storage of fresh meats, while simultaneously fulfilling the customers’ wishes for a more environmentally friendly packaging alternative. View Full-Text
Keywords: modified atmosphere packaging; biodegradable packaging; meat quality; green packaging; meat shelf life modified atmosphere packaging; biodegradable packaging; meat quality; green packaging; meat shelf life
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MDPI and ACS Style

Hawthorne, L.M.; Beganović, A.; Schwarz, M.; Noordanus, A.W.; Prem, M.; Zapf, L.; Scheibel, S.; Margreiter, G.; Huck, C.W.; Bach, K. Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods. Foods 2020, 9, 1802. https://doi.org/10.3390/foods9121802

AMA Style

Hawthorne LM, Beganović A, Schwarz M, Noordanus AW, Prem M, Zapf L, Scheibel S, Margreiter G, Huck CW, Bach K. Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods. Foods. 2020; 9(12):1802. https://doi.org/10.3390/foods9121802

Chicago/Turabian Style

Hawthorne, Luzia M.; Beganović, Anel; Schwarz, Matthias; Noordanus, Aeneas W.; Prem, Markus; Zapf, Lothar; Scheibel, Stefan; Margreiter, Gerhard; Huck, Christian W.; Bach, Katrin. 2020. "Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods" Foods 9, no. 12: 1802. https://doi.org/10.3390/foods9121802

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