FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (11): 313-320.doi: 10.7506/spkx1002-6630-20180627-497

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A Review of Current Research on the Effect of Active Packaging on the Quality and Shelf-Life of Meat Products

LI Molin1, LUO Xin1, LIU Guoxing2, MAO Yanwei1,*, ZHANG Yimin1,*   

  1. 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Beijing Henghuitong Meat Food Co. Ltd., Beijing 101302, China
  • Online:2019-06-15 Published:2019-06-28

Abstract: Active packaging is a new technology that can effectively reduce microbial contamination in foods and inhibit the oxidation of proteins and lipids, thereby allowing a better maintenance of food quality and extending the shelf life. In this paper, the active substances commonly used in active packaging and the underlying mechanism are described. Recent progress in understanding the effect of active packaging on the quality and shelf life of meat products is summarized. This review is expected to provide a theoretical basis for the application of active packaging in meat products, and provide useful guidance for relevant research in the future.

Key words: active packaging, meat product, meat quality, shelf-life

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