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

  • 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, whileThe 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.show moreshow less

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Metadaten
Author:Luzia M. Hawthorne, Anel Beganovic, Matthias Schwarz, Aeneas W. Noordanus, Markus PremGND, Lothar Zapf, Stefan Scheibel, Gerhard MargreiterORCiD, Christian W. HuckORCiD, Katrin Bach
DOI:https://doi.org/10.3390/foods9121802
Identifier:2304-8158 OPAC HS OPAC extern
Parent Title (English):Foods
Publisher:MDPI
Place of publication:Basel
Document Type:Article
Language:English
Date of Publication (online):2020/12/04
Year of first Publication:2020
Tag:biodegradable packaging; green packaging; meat quality; meat shelf life; modified atmosphere packaging
Volume:2020
Issue:9
Article Number:1802
Number of pages:23 Seiten
First Page:1
Last Page:23
Institutes:Fakultät Maschinenbau
KLEVERTEC
Dewey Decimal Classification:6 Technik, Medizin, angewandte Wissenschaften / 66 Chemische Verfahrenstechnik
Open Access:open_access
Research focus:FSP3: Produktion
Publication Lists:Prem, Markus
Publication reviewed:begutachtet
Release Date:2024/03/15
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