Current Practice and Innovations in Meat Packaging

The Australian Meat Processor Corporation acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this publication. [pic 2][pic 3]

Disclaimer:

The information contained within this publication has been prepared by a third party commissioned by Australian Meat Processor Corporation Ltd (AMPC).  It does not necessarily reflect the opinion or position of AMPC.  Care is taken to ensure the accuracy of the information contained in this publication.  However, AMPC cannot accept responsibility for the accuracy or completeness of the information or opinions contained in this publication, nor does it endorse or adopt the information contained in this report.

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Table of Contents  

1.0  Introduction        5

2.0  Food quality and safety issues in meat packaging and potential solutions        6

2.1  Meat colour        6

2.2.   Lipid oxidation        7

2.3  Microbial contamination        7

2.3.1  Temperature        8

2.3.2  Gas atmosphere        8

2.3.3  Meat pH        8

2.3.4  Water activity        9

2.3.5  Chemical and biochemical inhibitors        10

3.0  Current Practice in Meat Packaging        11

3.1  Thermoforming films        12

3.1.1  Polyamide film        12

3.1.2  Polyolefin film        13

3.1.3  Polyester films        13

3.1.4  Other films        13

3.2  Vacuum packaging        14

3.2.1  VP materials        14

3.2.2  Current practice of VP in meat packaging        14

3.2.3  Current developments of VP for meat and meat products        16

3.3  Modified atmosphere packaging        16

3.3.1  Functions of different gases used in MAP        17

3.3.2  Gas compositions for fresh and processed meat MAP        18

3.3.3  Packaging materials for MAP        22

3.3.4  Developments of MAP for meat packaging        23

3.3.5  Patents in meat packing using thermoforming films, vacuum packaging and MAP        25

4.0  Recent innovations in meat packaging        27

4.1  Active packaging in meat packaging        27

4.1.1  Antimicrobial active packaging        28

4.1.2  Antioxidant active packaging (oxygen-scavenging packaging)        30

4.1.3  Carbon dioxide emitting/generating packaging        32

4.1.4  Recent patents of active packaging for meat and meat products        34

4.2  Intelligent packaging in meat industry        35

4.2.1  Barcode        36

4.2.2  Radio frequency identification (RFID) tags        37

4.2.3  Time-temperature indicators        39

4.2.4  Gas indicators        40

4.2.5  Freshness indicators        41

4.2.6  Pathogen indicators and biosensors        41

4.2.7  Patents of intelligent packaging        42

4.3  Edible coatings and films and biodegradable packaging in meat industry        43

4.3.1  Materials for making edible coatings and films        44

4.3.2  Antimicrobial edible coatings and films for meat and meat products        47

4.3.3  Recent research development on edible coatings for meat and meat products        48