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| Recent Progress in the Application of Biodegradable Active Packaging in Cooked Meat Products |
| CHEN Wenwen, ZHU Lixian, LUO Xin, ZHANG Yimin, HAO Jiangang, ZHANG Wenhua |
| 1.College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2.Urago Station of National Beef Cattle Industrial Technology System, Urago 026321, China; 3.Zhongwei Station of National Beef Cattle Industrial Technology System, Zhongwei 755000, China |
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Abstract Meat products are nutritious but they also sever as good growth medium for microorganisms. Proper packaging forms for the storage and transportation of meat products are important to inhibit meat spoilage and hence ensure its quality. Active packaging is one of the new technologies that is being developed rapidly. Studies have shown that active packaging has achieved some results in the removal of oxygen, the control of carbon dioxide content, oxidation inhibition and microbial inhibition and thus has been successfully applied in the meat processing industry. Meanwhile, biodegradable and environmentally friendly materials can reduce plastic pollution, conforming with the concept of green and eco-friendly development and meeting the requirements for the sustainable development of the food packaging industry. Therefore, this review presents the application status of active packaging based on biodegradable materials in the processing of meat products, and deeply explores the effects and the underlying mechanisms of active packaging on the shelf life, lipid oxidation and protein oxidation of processed meat products. It is expected that the information gathered here will promote the development and application of active packaging in processed meat products and provide new ideas for relevant research.
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2020, Vol. 34 
