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

doi:10.7506/spkx1002-6630-20180627-497

Abstract

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

CLC Number:

TS251.5

LI Molin, LUO Xin, LIU Guoxing, MAO Yanwei, ZHANG Yimin. A Review of Current Research on the Effect of Active Packaging on the Quality and Shelf-Life of Meat Products[J]. FOOD SCIENCE, 2019, 40(11): 313-320.

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

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