Master Student,, Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
Abstract
Packaging is one of the most important technological aspects in food production. It is a technological intervention to protect food products against various factors which provoke product deterioration, in order to preserve the product quality and guarantee the observation of relevant standards. This paper aims at the evaluation of the properties of packaging that are currently used in the meat industry and their advantages and disadvantages. Packaging is a coordinated system, which prepares the products for transportation, distribution, storage, marketing and consumption. Although packaging serves different purposes, the common purpose is to guarantee high standards and safety as long as possible. Meat is a dynamic biosystem with an appropriate condition for microbial growth, and microbial spoilage limits its shelf-life and deteriorates its nutritional, physical or chemical food properties during storage, causing off-odor, off-flavor, discoloration, gas, and slime. With the recent innovative developments in food packaging, the novel packaging can prolong shelf life and preserve the quality and safety of meat and its related products. Novel methods obtain their efficiency by changing the atmosphere or matrix of the closure, or adding some releasing/absorbing compounds in the closure of the product pack. Intelligent packaging delivers the desired quality experience to the consumers by providing the opportunity to interact with the product.
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