Advances in the packaging of fresh and processed meat products
Advances in traditional, vacuum (VP) and modified atmosphere (MAP) packaging of fresh and processed meat have been propelled by economic, social and technological forces. Overwrap packaging continues to be a dominant form of fresh meat retail packaging, whether accomplished in the store or as a master pack, while VP is common for processed meat unless specialized applications are better served with MAP. Consumer demands for quality, convenience and flexibility and processor needs for economy and processing efficiencies have spurred industrial and institutional research. Logistical and display requirements have increased presence of case-ready and integrated packaging systems. Active packaging systems that influence environment of packaged products, including oxygen scavengers, antimicrobial agents and bio-based materials, have more development and use than intelligent systems that utilize sensors to relay needed changes or communications. Cost and convenience considerations will continue to necessitate improvements in packaging materials, equipment, accessories and systems. © 2012 Woodhead Publishing Limited. All rights reserved.
Publication Source (Journal or Book title)
Advances in Meat, Poultry and Seafood Packaging
McMillin, K., & Belcher, J. (2012). Advances in the packaging of fresh and processed meat products. Advances in Meat, Poultry and Seafood Packaging, 173-204. https://doi.org/10.1533/9780857095718.2.171