Active Packaging of Meat and Meat Based Products

Puneet, Malhotra and Baldev, Raj (2004) Active Packaging of Meat and Meat Based Products. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Additional Information:	<p align="justify">Using active packaging technologies optimal gas atmospheres and moisture levels in food packages can be achieved for maximum shelf life. Modified and controlled atmospheres obviously have beneficial effects with respect to expansion of the shelf-life of muscle foods at reasonable cost. One of the most important considerations in selection of packaging system is the package atmosphere. Oxygen required in the atmosphere of retail packages to provide the bright red color consumers associate with freshness and anticipated eating satisfaction. However, meat cannot be successfully held for extended periods, when the package atmosphere contains oxygen. Although modified atmospheres containing high oxygen concentrations can be used to essentially double the aerobic storage life, this packaging system will only provide storage life of up to 3 weeks, depending upon hygienic and temperature control. Modified atmospheres containing low oxygen concentrations are not suitable for use with red meats (beef, lamb, etc.), due to metmyoglobin formation at low oxygen concentrations, and provide highly variable storage lives with pork and poultry, due to the crudeness of establishment of the package atmosphere. Choice of packaging materials, methods, equipment play a crucial role for the success of modified atmosphere technology. Selection of a particular packaging environment comprising of different gases such as O2, CO2, N2 alone or in different proportions depends upon the type of fresh or processed meat foods. Regulating the temperature during refrigerated storage is very important. Vacuum packaging is suitable for use with low pH, boneless, beef primals, but is not well suited for packaging irregularly shaped, bone-in, small cuts or other types of meat. A storage life with vacuum packaged beef primals of up to 100 days can expected, depending upon hygienic and temperature control. For the time being, for prolonged fresh storage of muscle foods,strict temperature control is necessary under any atmospheric condition in storage to ensure quality and safety. It’s the time where consumers are ready to pay a little more for convenience and quality. Also the expansion of Super Markets is a very good reason for active packaging of meat. Also with India’s meat export rising, its time that active meat packaging becomes active in Indian meat market. Obviously, more studies are needed before we fully utilize this type of food preservation. Such studies should include investigations for the better understanding of the action and interaction of the various factors in Modified Atmosphere/Controlled Atmosphere upon the potential growth of pathogens as well as development or use of additional antimicrobial 'hurdles' to assure predictable safety.</p>
Uncontrolled Keywords:	meat packaging active packaging meat products
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 May 2007
Last Modified:	15 May 2012 11:10
URI:	http://ir.cftri.res.in/id/eprint/416

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