Novel approaches to the packaging technologies in meat products

Abstract

Packaging is essential for preserving food safety and quality, and innovations in active packaging, especially antimicrobial packaging, enable the active suppression or elimination of spoilage-causing bacteria, thereby extending the product's shelf life. This work aims to elucidate several packaging technologies for beef products. Active packaging methods incorporate functional elements such as antioxidants and antimicrobials to prevent oxidative deterioration and microbial proliferation. Time and temperature indicators, gas sensors, and pH-sensitive films exhibit smart packaging technologies that provide real-time monitoring of meat quality and freshness, delivering essential information throughout the supply chain. Furthermore, digital technology, encompassing biosensors and QR codes, enhances traceability and transparency. Recent breakthroughs in nanotechnology have enhanced the mechanical durability and insulating properties of packaging materials, while also imparting antibacterial activity. Despite the significant development the packaging industry has witnessed with modern technology, high costs remain a challenge.