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Croatian journal of food science and technology, Vol. 2. No. 1., 2010.

Review article

Trends in meat and meat products packaging – a review

M. Ščetar orcid id orcid.org/0000-0002-4684-4781 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Mia Kurek ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Kata Galić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia

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Abstract

The aim of any packaging system for fresh muscle foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Deterioration in these qualities can result in economic losses due to consumer rejection of the product. Therefore, a preservative packaging should ideally inhibit undesirable enzyme activities, but not interfere with, or inhibit, activities that are beneficial. The non-enzimatic reactions that affect the organoleptic qualities of raw meats are invariably undesirable, so these should preferably be slowed or prevented by a preservative packaging.

Keywords

meat; packaging; shelf-life

Hrčak ID:

59552

URI

https://hrcak.srce.hr/59552

Publication date:

16.7.2010.

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