Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.
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.
Lee
Keun Taik
KT
Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon, Republic of Korea. leekt@gwnu.ac.kr
D055598:Chemical Phenomena; D003258:Consumer Behavior / Q000191:economics; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D018857:Food Packaging / Q000191:economics / Q000379:methods*; D005519:Food Preservation / Q000191:economics / Q000379:methods; D005524:Food Technology / Q000191:economics / Q000379:methods; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D008461:Meat Products / Q000032:analysis / Q000191:economics / Q000382:microbiology; D011786:Quality Control