Meat packaging solutions to current industry challenges: A review. (October 2018)

• Record Type: Journal Article
• Authors: Holman, Benjamin W.B.; Kerry, Joseph P.; Hopkins, David L.
• Is Part Of: Meat science. Volume 144(2018)
• Page Start: 159
• Page End: 168
• Publication Date: 2018-10
• Subjects: Packaging -- Red meat -- Organoleptic traits -- Origin and brand assurance -- Shelf-life -- Microbial proliferation; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.04.026
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Many advances have occurred in the field of smart meat packaging, and the potential for these to be used as tools that respond to challenges faced by industry is exciting. Here, we review packaging solutions to several immediate concerns, encompassing dark cutting, purge and yield losses, product traceability and provenance, packaging durability, microbial spoilage and safety, colour stability, environmental impacts, and the preservation of eating quality. Different active and intelligent packaging approaches to each of these were identified and are discussed in terms of their usefulness – to processors, retailers and/or consumers. From this, it became apparent that prior to selecting a packaging solution, industry should first define their criteria for success (e.g. How much purge is too much? What is a reasonable shelf-life to facilitate product turnover? Is the customer willing to pay for this?), and understand that packaging is not the sole solution, but acts as part of a holistic response to these issues.