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| Recent Progress in the Application of Edible Films in the Preservation of Chilled Meat |
| GAO Lihong, ZHENG Yan* |
| College of Food Science, Shenyang Agricultural University, Shenyang 110161, China |
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Abstract How to ensure the quality of chilled meat during its shelf life has been a major concern for meat enterprises. Usually, thermal processing, freezing and addition of preservatives are useful in the meat industries for meat preservation to prolong its shelf life. Developing environment-friendly packaging materials and methods has been a key focus for researchers, for both thermal processing and freezing have a detrimental effect on the quality and nutritional value of chilled meat and chemical preservatives are potentially toxic to the body. Edible films have recently emerged as a new food preservation technology, which can effectively reduce drip loss and control microbial contamination in chilled meat. The antimicrobial effect of natural preservatives can be improved when combined with edible films, expanding the application scope of edible films. This article aims to elaborate the film-forming materials and film preparation methods and review the application of edible films in chilled meat preservation.
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2017, Vol. 31 
