McMillin Kenneth W
School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4210, USA.
Meat Sci. 2017 Oct;132:153-162. doi: 10.1016/j.meatsci.2017.04.015. Epub 2017 Apr 21.
Packaging of meat provides the same or similar benefits for raw chilled and processed meats as other types of food packaging. Although air-permeable packaging is most prevalent for raw chilled red meat, vacuum and modified atmosphere packaging offer longer shelf life. The major advancements in meat packaging have been in the widely used plastic polymers while biobased materials and their integration into composite packaging are receiving much attention for functionality and sustainability. At this time, active and intelligent packaging are not widely used for antioxidant, antimicrobial, and other functions to stabilize and enhance meat properties although many options are being developed and investigated. The advances being made in nanotechnology will be incorporated into food packaging and presumably into meat packaging when appropriate and useful. Intelligent packaging using sensors for transmission of desired information and prompting of subsequent changes in packaging materials, environments or the products to maintain safety and quality are still in developmental stages.
肉类包装为生鲜冷藏肉和加工肉带来的益处与其他类型的食品包装相同或相似。尽管透气包装在生鲜冷藏红肉包装中最为普遍，但真空包装和气调包装能提供更长的保质期。肉类包装的主要进展在于广泛使用的塑料聚合物，而生物基材料及其在复合包装中的整合因其功能性和可持续性受到了广泛关注。目前，活性和智能包装虽有多种方案正在研发和研究中，但尚未广泛用于抗氧化、抗菌及其他稳定和增强肉类品质的功能。纳米技术的进展将被应用于食品包装，并且在适当且有用时可能会应用于肉类包装。利用传感器传输所需信息并促使包装材料、环境或产品发生后续变化以维持安全和质量的智能包装仍处于发展阶段。
