This study was designated to ascertain the effectiveness of polylactic acid (PLA) based packaging solution to store red fresh meat during its refrigerated shelf-life. Recently the attention in the packaging industry regarding the use of bioplastics has been shifting from compostable/biodegradable materials toward biobased materials. Steaks obtained from semimembranous muscle of Piemontese beef were packaged in PLA trays closed with a lid made of PLA film and for comparison purposed in a conventional reference package consisting of a amorphous polyethylene terephthalate/polyethylene (APET/PET) trays and wrapped in plastic film of polyvinyl chloride (PVC). The packaging under modified atmosphere MAP was carried out by using a gas mixture of 66% O2, 25% CO2and 9%N2. By using PLA packaging combination it was possible to maintain an optimum red colour together with a reduced content of volatile compounds associated to off-flavours of meat samples particularly related to the oxidation phenomena.

Feasibility of biodegradable based packaging used for red meat storage during shelf-life : a pilot study / S. Panseri, P.A. Martino, P. Cagnardi, G. Celano, D. Tedesco, M. Castrica, C. Balzaretti, L.M. Chiesa. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 249(2018), pp. 22-29. [10.1016/j.foodchem.2017.12.067]

Feasibility of biodegradable based packaging used for red meat storage during shelf-life : a pilot study

S. Panseri;P. A. Martino;P. Cagnardi;D. Tedesco;M. Castrica;C. Balzaretti;L. M. Chiesa
2018

Abstract

This study was designated to ascertain the effectiveness of polylactic acid (PLA) based packaging solution to store red fresh meat during its refrigerated shelf-life. Recently the attention in the packaging industry regarding the use of bioplastics has been shifting from compostable/biodegradable materials toward biobased materials. Steaks obtained from semimembranous muscle of Piemontese beef were packaged in PLA trays closed with a lid made of PLA film and for comparison purposed in a conventional reference package consisting of a amorphous polyethylene terephthalate/polyethylene (APET/PET) trays and wrapped in plastic film of polyvinyl chloride (PVC). The packaging under modified atmosphere MAP was carried out by using a gas mixture of 66% O2, 25% CO2and 9%N2. By using PLA packaging combination it was possible to maintain an optimum red colour together with a reduced content of volatile compounds associated to off-flavours of meat samples particularly related to the oxidation phenomena.
Biomaterials; Food safety; Packaging; Polylactic acid (PLA); Red meat; Shelf-life; Analytical Chemistry; Food Science
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
Settore AGR/18 - Nutrizione e Alimentazione Animale
Settore VET/07 - Farmacologia e Tossicologia Veterinaria
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/558707
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