Fresh meat is a delicate commodity. Customers anticipate a shelf life of at least 10 days. Therefore, it is necessary to prevent fresh meat from deteriorating. The selection of appropriate Fresh Meat Packaging and the implementation of an adjusted packaging procedure are steps taken to preserve the quality. Mechanical characteristics and gas barrier capabilities, especially against oxygen and carbon dioxide, are important considerations when choosing packaging materials.
Fresh meat that has been packaged and sold in stores has substantially risen in recent years. To be able to provide consumers with nutritious and secure foods, it is crucial to ideally match the packaging system to the product contents, especially for delicate food goods like fresh meat. There are various packaging ideas available for fresh meat. This small review's objective is to give a succinct summary of these various fresh beef packing ideas. The hue varies as shown depending on the particular type of myoglobin (Figure 1). The consumers favour the oxymyoglobin's brick-red hue. When there is a lot of oxygen present, it forms. Due to this, a protective gas with a high oxygen content (40 to 70% v/v) is placed in the headspace of the Fresh Meat Packaging, as shown in (Table 1). It is known as Modified Atmosphere Packaging (MAP). The packaging material's gas barrier must be strong enough to prevent oxygen and carbon dioxide from escaping into the environment. Oxygen not only maintains the brick-red colour but also prevents the formation of dangerous anaerobic germs like Clostridium botulinum. However, oxygen also has negative impacts. Oxygen concentration enhances lipid oxidation in meat with a high fat content. Unwanted scents are created as a result of this. Additionally, oxygen helps aerobic microbes like pseudomonas sp. flourish. As a result, it is necessary to adjust the oxygen content in order to balance the benefits and drawbacks of its use. Additional carbon dioxide is included in MAP for meat in order to inhibit microbial growth. The concentration of CO2 must be greater than 20% v/v to prevent the formation of pseudomonas sp. To get the desired results in MAP, a headspace to meat volume ratio of 2 to 3 is adequate: It is crucial that the headspace gas completely envelops the Fresh Meat Packaging. Since the portion of the meat in contact with the lid film tends to turn grey, contact between the meat and the lid film should be avoided. Materials for Protective Gas Packaging Systems Packaging: The majority of MAP systems for fresh meat are trays composed of deeply drawn plastic films. They have a clear covering lid and a liquid-absorbent sheet inside. Polypropylene is a frequently utilised material for the trays (PP). Although polypropylene (PP), compared to other polymers (such as polyethylene terephthalate (PET), has a high oxygen transmission rate, it is sufficient to maintain oxygen and carbon dioxide in the packaging for the duration of shelf life. A Fresh Meat Packaging tray transmits oxygen at a rate of 5 to 10 cm3 O2/min (tray day bar). As a lid film, multilayer barrier films are employed. A layer structure made of PET/EVOH/PP/PE is a common illustration. Such film has an oxygen transmission rate that is several times lower than the oxygen transmission rate of the tray, at about 0.1 cm3/(packaging day bar). In light of this, the lid's barrier performance is "over-designed" for that purpose. Fresh Meat Packaging in MAP has a shelf life of 6 to 8 days on refrigerator shelves (4°C), if it is kept continually refrigerated and is microorganism-free. It is significantly longer than the fresh meat's shelf life in conventional packing.
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