New Technological Advances in Meat Packaging: Shelf-Life and Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 1748

Special Issue Editor


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Guest Editor
1. Department of Animal Production and Food Science, Faculty of Veterinary Medicine, Institution Agriculture-Food Aragon-IA2 (University of Zaragoza—CITA), 50013 Zaragoza, Spain
2. Laboratory of Food Quality and Food Safety, Department of Food Science, Mouloud Mammeri University, P.O. Box. 17, Tizi Ouzou 15000, Algeria
Interests: meat quality; meat safety; animal product shelf-life; new meat packaging technologies; bioactive molecules; combined methods for meat preservation
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Special Issue Information

Dear Colleagues,

Over the past decade, fresh meat commercialization strategies have notably changed all over the world. Moreover, fresh meat is an excellent source of nutrients and represents an ideal environment for the growth of spoilage microorganisms and common pathogens. Likewise, retail/display meat oxidation and photo-oxidation not only influence the eating quality of the products, but also have harmful effects on the health of consumers through the formation of carcinogenic substances. However, as a result of the increasing demand for fresh and ready-to-use meats, a need has emerged for adequate preservation techniques to maintain quality and safety. Furthermore, current advances in “omics” technologies have fostered a better understanding of meat spoilage and safety during all marketing operations. Original research papers and reviews with a focus on new preservation techniques of meat and meat products are welcome.

Dr. Djenane Djamel
Guest Editor

Manuscript Submission Information

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Keywords

  • meat and meat products
  • quality
  • safety
  • shelf-life
  • innovative preservation technology for meat and meat products
  • conventional or unconventional modified atmospheres
  • bioactive molecules
  • biopolymers and active packaging
  • hurdle technologies for meat preservation
  • biomarkers and meat spoilage and safety

Published Papers (1 paper)

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Research

24 pages, 4978 KiB  
Article
Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications
by Malha Oudir, Zohra Ait Mesbah, Djahida Lerari, Nadia Issad and Djamel Djenane
Foods 2024, 13(1), 78; https://doi.org/10.3390/foods13010078 - 25 Dec 2023
Viewed by 1338
Abstract
Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products’ quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. [...] Read more.
Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products’ quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging films based on Opuntia ficus-indica cladodes (OFIC) as renewable resources. OFIC powder (OFICP)-agar, OFICP–agar-gum arabic (GA), and OFICP–agar-xanthan (XG) blend films were eco-friendlily prepared by a solution casting method. The films’ properties were investigated by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), and differential scanning calorimeter (DSC). Water solubility and moisture content were also determined. Morphology, thickness, molecular interactions, miscibility, crystallinity, and thermal properties, were affected by adjusting the gums (GA and XG) content and glycerol in the blend films. Moisture content increased with increasing glycerol and XG content, and when 1.5 g of GA was added. Water solubility decreased when glycerol was added at 50% and increased with increasing GA and XG content. FTIR and XRD confirmed strong intermolecular interactions between the different blend film compounds, which were reflected in the shifting, appearance, and disappearance of FTIR bands and XRD peaks, indicating excellent miscibility. DSC results revealed a glass transition temperature (Tg) below room temperature for all prepared blend films, indicating that they are flexible and soft at room temperature. The results corroborated that the addition of glycerol at 30% and the GA to the OFICP increased the stability of the film, making it ideal for different food packaging applications. Full article
(This article belongs to the Special Issue New Technological Advances in Meat Packaging: Shelf-Life and Safety)
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