Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, Taastrup DK-2630, Denmark.
Materials, Plastic and Packaging Technology, Danish Technological Institute, Gregersensvej 6, Taastrup DK-2630, Denmark.
Meat Sci. 2018 Oct;144:149-158. doi: 10.1016/j.meatsci.2018.06.018. Epub 2018 Jun 21.
A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial products are already available, active packaging is far from being fully developed. In contrast, passive packaging, such as modified atmosphere packaging (MAP) and vacuum packaging, have been fully implemented. Research conducted at the Danish Meat Research Institute (DMRI), demonstrates that it is possible to create new opportunities for the meat industry by modifying MAP or combining microwave treatment with vacuum packaging. Predictive shelf life models can be used to estimate the shelf life in MAP or vacuum under dynamic temperature conditions. Using the tri-gas guidelines, the industry can benefit from the increased eating quality, and the in-package decontamination process using vacuum packaging in combination with 5.8 GHz microwaves eliminates C. botulinum spores, resulting in increased food safety and an extended shelf life.
由于变质或安全风险，大量的肉被浪费了。活性包装系统通过对产品和/或储存环境进行化学和微生物控制，具有很大的减少浪费的潜力。虽然已经有商业化的产品，但活性包装还远未完全开发。相比之下，被动包装，如改良气氛包装（MAP）和真空包装，已经得到了充分的应用。丹麦肉类研究所（DMRI）的研究表明，通过修改 MAP 或结合微波处理和真空包装，可以为肉类行业创造新的机会。预测货架期模型可用于估计 MAP 或真空包装在动态温度条件下的货架期。使用三气指南，该行业可以从增加的食用质量中受益，并且使用 5.8GHz 微波结合真空包装进行的包装内消毒过程可以消除肉毒梭菌孢子，从而提高食品安全和延长货架期。
