Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand
文献类型: 外文期刊
第一作者: Li, Xin
作者: Li, Xin;Cheng, Zhe;Hou, Chengli;Chen, Li;Zheng, Xiaochun;Zhang, Dequan;Zhang, Renyu;Realini, Carolina E.;Hicks, Talia M.;Hassan, Mohammad Mahbubul;Mills, John;Day, Li
作者机构: Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Qual & Safety Harvest Storage Tr, Beijing 100193, Peoples R China;AgResearch Ltd, Te Ohu Rangahau Kai, Food Technol & Proc Team, Palmerston North 4474, New Zealand;Univ Arts London, Fash Text & Technol Inst, London EC2A 3AA, England;AgResearch Ltd, Hopkirk Res Inst, Food Syst Integr Team, Palmerston North 4442, New Zealand;AgResearch Ltd, Te Ohu Rangahau Kai, Food & Fibre Off Farm Sect, Palmerston North 4422, New Zealand
关键词: active packaging; meat; sustainable strategies; processing optimization; packaging manufacture; legislation
期刊名称:FOODS ( 2021影响因子:5.561; 五年影响因子:5.94 )
年卷期: 2022 年 11 卷 18 期
收录情况: SCI
摘要: Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries.
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