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| Format: | Recurso digital |
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Zenodo
2025
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| Accès en ligne: | https://doi.org/10.5281/zenodo.18005352 |
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| author | Sokra, In Somaly, Srun Meta, Horn Lika, Rithy |
| author_facet | Sokra, In Somaly, Srun Meta, Horn Lika, Rithy |
| contents | <p><span>Meat is a highly perishable food product due to its high moisture content, rich nutrient composition, and susceptibility to microbial growth and oxidative deterioration. Packaging technologies play a critical role in preserving meat quality, extending shelf life, and ensuring food safety throughout storage and distribution. In recent decades, significant advances have been achieved in meat packaging systems, particularly in vacuum packaging, modified atmosphere packaging (MAP), and active packaging technologies. This review provides a comprehensive overview of recent developments in these packaging approaches and their impacts on meat quality attributes, including microbial stability, color, lipid oxidation, water-holding capacity, and sensory properties. Vacuum packaging is discussed in terms of its effectiveness in oxygen exclusion and shelf-life extension, while MAP systems are examined with respect to gas composition optimization and product-specific applications. Active packaging technologies, incorporating antimicrobial and antioxidant agents, are highlighted as emerging solutions for enhancing preservation beyond conventional barrier functions. Additionally, industrial implementation challenges, sustainability considerations, and regulatory aspects of advanced meat packaging systems are critically evaluated. By synthesizing recent research advances, this review aims to provide an integrated understanding of how modern packaging technologies contribute to improved meat preservation and support the development of safer, higher-quality, and more sustainable meat products.</span></p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_18005352 |
| institution | Zenodo |
| language | |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Advances in packaging technologies for meat preservation: Vacuum, modified atmosphere, and active packaging Sokra, In Somaly, Srun Meta, Horn Lika, Rithy Meat preservation Vacuum packaging Modified atmosphere packaging Active packaging Shelf life Meat quality <p><span>Meat is a highly perishable food product due to its high moisture content, rich nutrient composition, and susceptibility to microbial growth and oxidative deterioration. Packaging technologies play a critical role in preserving meat quality, extending shelf life, and ensuring food safety throughout storage and distribution. In recent decades, significant advances have been achieved in meat packaging systems, particularly in vacuum packaging, modified atmosphere packaging (MAP), and active packaging technologies. This review provides a comprehensive overview of recent developments in these packaging approaches and their impacts on meat quality attributes, including microbial stability, color, lipid oxidation, water-holding capacity, and sensory properties. Vacuum packaging is discussed in terms of its effectiveness in oxygen exclusion and shelf-life extension, while MAP systems are examined with respect to gas composition optimization and product-specific applications. Active packaging technologies, incorporating antimicrobial and antioxidant agents, are highlighted as emerging solutions for enhancing preservation beyond conventional barrier functions. Additionally, industrial implementation challenges, sustainability considerations, and regulatory aspects of advanced meat packaging systems are critically evaluated. By synthesizing recent research advances, this review aims to provide an integrated understanding of how modern packaging technologies contribute to improved meat preservation and support the development of safer, higher-quality, and more sustainable meat products.</span></p> |
| title | Advances in packaging technologies for meat preservation: Vacuum, modified atmosphere, and active packaging |
| topic | Meat preservation Vacuum packaging Modified atmosphere packaging Active packaging Shelf life Meat quality |
| url | https://doi.org/10.5281/zenodo.18005352 |