A Review: Research and Application Status of Active Packaging for Meat Products
LI Huan;ZHANG Dong-lin;MO Ni;WEI Guang-jin;LI Xian-qiang;ZHU Qiu-jin
1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
2. Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China;
3. National Beef Processing Technology Research and Detection Sub-centre, Huishui 550600, China
Abstract：Active packaging technology continues to emerge from the development of modern material science and
biotechnology. Active packaging can extend the shelf life of foods contained therein by changing the interior environment
to maintain or even improve their properties, thereby enhancing their safety and sensory attributes. This paper provides a
clear and definitive understanding of active packaging for meat products by describing classification by functions and the
advantages and shortcomings of various classes as well as reviewing the current status of their development and application.
From this review conclusions are drawn as follows: scarce attention has been paid to odor-removing aroma-holding
packaging; cyclodextrin will have promising applications in active packaging for meat products due to its special cavity
structure; and the future development of active packaging for meat products tends to be more eco-friendly.
李欢；张东林；莫妮；韦广警；李显强；朱秋劲. 活性包装在肉产品中的研究及应用现状[J]. 肉类研究, 2013, 27(12): 23-27.
LI Huan;ZHANG Dong-lin;MO Ni;WEI Guang-jin;LI Xian-qiang;ZHU Qiu-jin. A Review: Research and Application Status of Active Packaging for Meat Products. Meat Research, 2013, 27(12): 23-27.
2013, Vol. 27 
