Active and intelligent packaging for the protection of meat and meat products: Review

Abstract

Due to population growth and the consequent increase in demand for food, there is a significant expansion of the packaging market. Thus, active and intelligent packaging emerged, with the aim of improving the quality of food during storage and reducing waste. Meat and meat products are quite perishable and susceptible to microbial changes, because of that, they are highly dependent on packaging materials. In this context, this article will review the latest innovations and packaging technologies and their applications for meat and its derivatives, in order to reduce consumer complaints and implement active and intelligent packaging solutions to facilitate the production chain of these products. Biodegradable packaging is gaining space, as well as edible films and coatings, through the incorporation of active compounds such as antimicrobials and antioxidants, as well as natural sources of essential oils or plant extracts that have become alternatives to chemical preservatives added to meats. For smart packaging, there are several researches related to biosensors, in order to improve the process through the development of new technologies that are usually based on different chemical, enzymatic, microbiological devices, capable of indicating from the product temperature to presenting a history of conditions of storage and traceability, very important for the meat chain.