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| Application of Antibacterial Slow-Release Biodegradable Film in Meat Preservation: A Review |
| LI Yueming1, LIU Fei1, JIANG Xuejing1, ZHANG Chunjiang1,2, HUANG Feng1,2, ZHANG Xue1,2, ZHANG Hong1,2,* |
| 1. Institute of Staple Food Processing Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China; 2. Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract Meat is rich in proteins, which are susceptible to microbial decomposition and deterioration during meat production, transportation, packaging and storage, doing harm to people’s health. So meat packaging materials are essential for meat preservation; however, most currently available meat packaging materials are non-biodegradable, not only causing environmental pollution, but also leading to limited effects on meat preservation. In recent years, interest has increased in biodegradable film because of its advantages such as degradable, stable and safe. This paper outlines problems in meat preservation and common meat preservation methods, and it also presents the concept, classification and application in meat preservation of biodegradable film. We hope this review will provide references for the development of meat preservation technologies.
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