title: Meat shelf-life and extension using collagen/gelatin coatings: a review.
abstract: Different factors lead to the end of shelf-life for fresh meat products. The factors depend upon the animal including breed difference and muscle fiber type, external influences such as diet and stress, and post-harvest storage conditions including time, temperature, and packaging atmosphere. The characteristics that indicate the end of shelf-life for fresh meat products include water loss/purge accumulation, color deterioration due to myoglobin oxidation, rancidity due to lipid oxidation, and microbial spoilage. The characteristics can be measured and studied in the laboratory. Meat shelf-life is extended with the application of a surface coating because it provides a water and oxygen barrier. Collagen and gelatin coatings are used as a barrier on meat products to reduce purge, color deterioration, aroma deterioration, and spoilage, improve sensory scores, and act as an antioxidant.
authors.affiliation: Dept. of Food Science & Technology, The Ohio State University, Columbus, OH 43210, USA.
authors.forename: M N
authors.initials: MN
authors.lastname: Antoniewski
authors.forename: S A
authors.initials: SA
authors.lastname: Barringer
mesh_terms: D000818:Animals; D003094:Collagen / Q000737:chemistry*; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005780:Gelatin / Q000737:chemistry*; D008460:Meat / Q000592:standards*; D013997:Time Factors
chemical_list: D005780:Gelatin; D003094:Collagen