Bibliografías temáticas / Sustainable meat packaging

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Literatura académica sobre el tema "Sustainable meat packaging"

Autor: Grafiati

Publicado: 7 de junio de 2025

Última modificación: 2 de agosto de 2025

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Artículos de revistas sobre el tema "Sustainable meat packaging"

Dushyant, Kumar Shivam Singh Thakur Nitesh Choudhary and Amit Kulhar. "Recyclable and sustainable packaging solutions in the meat industry: exploring eco-friendly alternatives to plastic." Vet Farm Frontier 02, no. 04 (2025): 30–32. https://doi.org/10.5281/zenodo.15362652.

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Sustainable meat packaging is gaining momentum as the meat industry seeks alternatives to traditional plastic materials due to environmental concerns. Innovations in biodegradable, compostable, recyclable, and edible packaging are emerging to reduce ecological footprints while maintaining meat quality and safety. Biodegradable materials like polylactic acid (PLA) and polyhydroxyalkanoates (PHA) offer natural decomposition, whereas recyclable options such as mono-material plastics and fiber-based trays enhance waste management. Edible packaging, derived from biopolymers like chitosan and algina

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Ranade, Ashlesha, OP Malav, and PK Singh. "Application of biodegradable packaging in meat and meat products: A sustainable approach for meat industry." International Journal of Advanced Biochemistry Research 9, no. 5S (2025): 266–72. https://doi.org/10.33545/26174693.2025.v9.i5sd.4401.

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Gautam, Shweta, Lubomír Lapčík, Barbora Lapčíková, and Robert Gál. "Emulsion-Based Coatings for Preservation of Meat and Related Products." Foods 12, no. 4 (2023): 832. http://dx.doi.org/10.3390/foods12040832.

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One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Advanced packaging systems and food preservation techniques are highly beneficial in this regard. However, the energy crisis and environmental pollution demand an economically feasible and environmentally sustainable preservation method. Emulsion coatings (ECs) are highly trending in the food packaging industry. Efficiently developed coatings can preserve food, increase nutritional composition, and control antioxidants’ release simultaneously. However, their constructio

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Akkaratananpong, Sarunpong, Thanate Piromgarn, Sirisyos Kijmongkolvanich, and Songwut Egwutvongsa. "Creativity: Studying the identity of processed meat packaging for retail entrepreneurs in Thailand." Edelweiss Applied Science and Technology 8, no. 4 (2024): 479–97. http://dx.doi.org/10.55214/25768484.v8i4.1124.

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The aim of this research was to compare the newly developed processed meat packaging in Thailand’s retail market and to study the factors affecting consumer purchasing decisions. In this study, a mixed methods approach was applied using a structured questionnaire, in which the alpha coefficient was good (0.903), as the research tool. The collected data were analyzed using the Statistical Package for the Social Sciences (SPSS) and AMOS programs. The packaging comparison results showed that consumers’ satisfaction with the newly developed processed meat packaging led to increased satisfaction. I

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Bharathi, Vimala S. K., and Digvir S. Jayas. "Evolution of Bionanocomposites: Innovations and Applications in Food Packaging." Foods 13, no. 23 (2024): 3787. http://dx.doi.org/10.3390/foods13233787.

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Bionanocomposites are emerging as a pivotal innovation in sustainable food packaging, leveraging the strengths of biopolymers enhanced with nanoparticles for improved functionality. The increasing demand for sustainable packaging solutions, coupled with advancements in nanotechnology, has driven research in this field over the past decade. This review covers the full spectrum of developments in the field, from the classification and synthesis of bionanocomposites to their applications in food packaging and current research trends. A detailed trend analysis using Web of Science data highlighted

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Li, Xin, Renyu Zhang, Mohammad Mahbubul Hassan, et al. "Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand." Foods 11, no. 18 (2022): 2903. http://dx.doi.org/10.3390/foods11182903.

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Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and re

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M, Gallas, and de Margerie V0. "Vertical Hot Melt Extrusion: A Cutting Edge Technology for Personalized and Sustainable Food Systems." Physical Science & Biophysics Journal 8, no. 2 (2024): 1–9. http://dx.doi.org/10.23880/psbj-16000276.

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New trends in the food industry are radically transforming how we produce, process, and consume food, creating new pathways for personalization, sustainability, and operational efficiency. Vertical Hot Melt Extrusion (HME) is a major innovation that offers unprecedented opportunities to create highly personalized food products tailored to specific dietary needs or remote locations, including nutrient-dense options designed for individual health requirements. All of this thanks to precise control over food texture, structure, and nutrient release while improving the solubility and stability of

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Oloyede, Omobolanle O., and Stella Lignou. "Sustainable Paper-Based Packaging: A Consumer’s Perspective." Foods 10, no. 5 (2021): 1035. http://dx.doi.org/10.3390/foods10051035.

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Over the last two decades, there has been growing interest from all stakeholders (government, manufacturers, and consumers) to make packaging more sustainable. Paper is considered one of the most environmentally friendly materials available. A qualitative study investigating consumers’ expectations and opinions of sustainable paper-based packaging materials was conducted where 60 participants took part in focus group sessions organized in two stages. In the first stage, participants expressed their opinions about currently available packages in the market and their expectations about a sustain

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Gagaoua, Mohammed, Tanima Bhattacharya, Melisa Lamri, et al. "Green Coating Polymers in Meat Preservation." Coatings 11, no. 11 (2021): 1379. http://dx.doi.org/10.3390/coatings11111379.

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Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also

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Suychinov, Anuarbek, Dinara Akimova, Aitbek Kakimov, et al. "Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution." Potravinarstvo Slovak Journal of Food Sciences 18 (March 12, 2024): 331–46. http://dx.doi.org/10.5219/1957.

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This thorough analysis traverses the ever-changing terrain of meat processing, revealing a story intertwined with technological innovations, environmentally friendly methods, and the revolutionary rise of cultured meat production. The amalgamation of sustainable polymers, sophisticated composite coatings, and potent antioxidant agents strikingly demonstrates the sector's dedication to novelty and ecological accountability. Diagrammatic depictions outline tactical approaches to lowering carbon emissions, highlighting the circular economy in terms of material recycling and the creative recycling

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Más fuentes

Tesis sobre el tema "Sustainable meat packaging"

Cecchinato, Anna <1997&gt. "The Plant-Based Meat: a study of packaging to communicate a sustainable food product’s innovation." Master's Degree Thesis, Università Ca' Foscari Venezia, 2021. http://hdl.handle.net/10579/20397.

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Looking at the sustainability trend applied to the food sector, during the last years factors as green consumerism, environmental pollution, and the increased attention on people’s health and wellness have led to the diffusion of new eating habits: vegetarianism and veganism are just some of them. Among all these, one recurrent topic is the intention to significantly reduce meat consumption due to ethical, environmental, health or, even taste motivations. In this given framework, some companies operating in the food sector have recently started to make a product able to recreate the aspect, th

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Al-Nasiri, Ghofran. "Microencapsulation of Natural Antimicrobial Agents to Minimize Loss from Food Packaging Films." Thesis, 2019. https://vuir.vu.edu.au/40070/.

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The inherent volatility and/or heat sensitivity of many natural antimicrobial (AM) additives can be detrimental to their widespread use in commodity polymer packaging film formulations. In this study, beta-cyclodextrin (β-CD) inclusion complexes with naturally-derived AM agents: thymol, carvacrol, and linalool were prepared using a co-precipitation technique. The complexes were optimised and then characterised by techniques including thermal analysis. They were then incorporated into low-density polyethylene (LDPE) films with AM agents added directly for comparison. The subsequent release of t

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Capítulos de libros sobre el tema "Sustainable meat packaging"

Valero, M. R., B. J. Hicks, and A. Nassehi. "A Conceptual Framework of a Digital-Twin for a Circular Meat Supply Chain." In Lecture Notes in Mechanical Engineering. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-18326-3_19.

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AbstractEvery year more than 900 million tonnes of food is wasted, contributing to almost 10% of total greenhouse gas emissions. Reducing food waste has been identified as essential to tackle the current climate crisis, and links to several UN’s sustainable development goals. This is especially critical for energy and resource-intensive food products like meat, whose consumption is predicted to reach an historical maximum by 2030. Whilst wastage occurs at all stages of the supply chain, tractable data about the journey of food from production to consumer remains largely hidden or unrecorded. P

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Landesz, Tamás. "Future of Food." In Future of Business and Finance. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-36382-5_12.

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AbstractThe world is facing significant challenges in providing food and water security to a growing population without harming the environment. To address these challenges, the production of bioproducts and healthy, high-quality foods will become more critical, with protein coming from synthetic processes and insects. Agricultural production will move closer to where people live, using technologies such as horizontal agriculture, rooftops, synthetic biology, and genetically modified plants. Governments need to facilitate the dialogue surrounding the societal impacts of new technologies relate

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Borner, Daniel, and Barbara Eisenbart. "Circular Economy in Practice: The Benefits of Collaboration for Securing Material Flow in a US Study." In Sustainable Business Development. Springer Nature Switzerland, 2024. https://doi.org/10.1007/978-3-031-78361-6_11.

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AbstractPurpose—This paper aims to describe an amiable approach of addressing challenges to transitioning to a circular economy through collaboration and knowledge sharing between different partners.Design/methodology/approach—The design science research methodology is used to identify the problem of the circular economy, suggest solutions, develop a usable artefact based on gathered user feedback interviews (n = 15) with US recyclers and industry experts.Findings—There are two main approaches to navigating the circular economy, soft and hard methods. Hard methods include investing in digitali

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Dalla Rosa, Marco. "Packaging Sustainability in the Meat Industry." In Sustainable Meat Production and Processing. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814874-7.00009-2.

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Das, Ankan, Sipra Paul, Sourish Pramanik, and Dibyendu Seth. "FUNCTIONAL CLEAN-LABEL STARCH: SUSTAINABLE PRODUCTION TECHNOLOGIES AND FOOD APPLICATIONS." In Futuristic Trends in Biotechnology Volume 3 Book 23. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bdbt23p2ch2.

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Starch, the major source of carbohydrate and energy in our daily food has been modified by chemical additives for decades in the food industry particularly due to high demand of starch-based food products. But recently there is a boost to the “Clean- label” tag among the health-conscious consumer community. The term clean label starch invariably means starch with least processing, additive free and understandable ingredient list. This movement has inclined the research community towards finding native and underutilized sources of starch. But the major problem is that these native sources are n

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Pasupuleti, Murali Krishna. "Advances in Food Science and Modern Technologies." In Food Science and Technology. National Education Services, 2024. http://dx.doi.org/10.62311/nesx/97882.

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Abstract: This chapter delves into the latest advancements in food science and modern technologies, exploring their transformative impact on food production, processing, safety, quality, sustainability, and consumer experience. It highlights key innovations such as precision agriculture, genetically modified organisms (GMOs), and sustainable farming practices in food production. The chapter also examines novel food processing techniques, including high-pressure processing and cold plasma, and innovations in packaging, such as smart and biodegradable materials. The role of functional foods and

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Singh, Upama Surendra, Dr Ravikant Gupta, Dr Sudha Vengurlekar, and Dr Sachin Kumar Jain. "SUSTAINABLE MATERIAL OPTIMIZATION FOR COST REDUCTION." In Efficient Cost Reduction Strategies in Pharmaceutical and Cosmetic Packaging Solutions. Iterative International Publishers (IIP), Selfypage Developers Pvt Ltd., 2025. https://doi.org/10.58532/nbennurecrs3.

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This chapter provides a thorough analysis of the sustainable material optimization strategies used by the pharmaceutical and cosmetic packaging sectors to cut costs. Despite notable advancements in the field of sustainable pharmaceuticals and cosmetics, the production of sustainable packaging in large quantities has proven to be difficult. It can be challenging to choose the best course of action among diverse supply-chain components located all over the world due to the complexity of environmental, economic, social, technological, and policy considerations, as well as differences in consumer

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Abu Bakar, Ainaa Eliah, Wan Syibrah Hanisah Binti Wan Sulaiman, and Rashidi Othman. "Curcumin-Infused Lipid Films for Active and Smart Packaging: A Sustainable Solution." In Halalan Toyyiban Lipids Processing and Utilization. AIJR Publisher, 2025. https://doi.org/10.21467/books.181.5.

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Packaging plays a vital role in preserving product quality, extending shelf life, and enhancing consumer appeal. In recent years, there has been a growing emphasis on innovation within the packaging industry to meet evolving consumer demands and environmental concerns. This chapter explores the integration of curcumin as a material selection in smart and active packaging, aiming to enhance both functionality and sustainability. Beginning with an overview of packaging materials, the discussion delves into the emergence of smart packaging, which incorporates technologies to monitor and improve p

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"Aluminum Packaging Products." In Aluminum: Technology, Industry, and Applications. ASM International, 2023. http://dx.doi.org/10.31399/asm.tb.atia.t59340339.

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Abstract This chapter describes how aluminum sheet and foil alloys are processed to produce functional, economical packages that meet the various industry performance criteria. The focus is on the key customer requirements for three main application segments: foil, cans, and impact extrusions. A huge range of products in this industry segment is also illustrated. The need for sustainable production and recyclability is also discussed.

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Ben Abdallah, Rim, Hiba Ben Aribi, Eya Ben Amara, Imed Othmeni, and Sami Fattouch. "Artificial Intelligence for Sustainable Food Systems." In Fostering Cross-Industry Sustainability With Intelligent Technologies. IGI Global, 2023. http://dx.doi.org/10.4018/979-8-3693-1638-2.ch028.

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Artificial intelligence (AI) has emerged as a powerful tool to address various challenges in the food industry, particularly in the development of eco-friendly processes of sustainable food systems. With the growing concern for environmental sustainability and food security, there is a need for the food industry to adopt sustainable practices that reduce wastes, preserve resources, and improve the overall efficiency of food production, processing, and packaging to meet the needs of the growing human populations without compromising the ability of future generations. Within this context, this c

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Actas de conferencias sobre el tema "Sustainable meat packaging"

Naraghi, Saba Ghasemi, Tylee Kareck, and Zheyu Jiang. "Multi-objective Optimization of Steam Cracking Microgrid for Clean Olefins Production." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.185984.

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Olefins are essential precursors in producing a wide range of chemical products, including plastics, detergents, adhesives, rubber, and food packaging. Ethylene and propylene are the most ubiquitous olefin components and are predominantly produced through steam cracking. However, steam cracking is highly energy- and carbon-intensive, making its decarbonization a priority as the energy sector shifts toward clean, renewable electricity. Electrifying the steam cracking process is a promising pathway to reduce carbon emissions. However, this is challenged by the intrinsic conflict between the cont

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Ponjavic, Marijana, Ivana Malagurski, Ana Salevic-Jelic, Jelena Lazic, and Jasmina Nikodinovic-Runic. "UV-blocking sustainable food packaging based on polyhydroxyalkanoate and bacterial pigment prodigiosin." In 2nd International Conference on Chemo and Bioinformatics. Institute for Information Technologies, University of Kragujevac, 2023. http://dx.doi.org/10.46793/iccbi23.351p.

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New film materials based on bacterial biomolecules polyhydroxyalkanoate (poly(3-hydroxybutyrate-co-3-hydroxyvalerate) PHBV) and prodigiosin (PG) were produced by solvent casting as a potential food packaging material. Film precursors were obtained in a sustainable manner via microbial fermentation using waste stream-based substrates (cooking oil and second-grade canned meat, after the expiry date). The incorporation of PG into the PHBV has influenced the morphology and functionality of the obtained materials. PG acted as a nucleating agent, affecting in turn PHBV/PG film surface morphology. Th

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Nastasijevic, Ivan, Radmila Mitrovic, and Sasa Jankovic. "BIOSENSORS IN THE MEAT CHAIN: FARM-TO-FORK CONTINUUM." In 8th Workshop Food and Drug Safety and Quality. Vinča Institute of Nuclear Sciences - National Institute of the Republic of Serbia, 2024. http://dx.doi.org/10.46793/8fdsq.ila1in.

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The meat production chain is complex, stretching from farm-to-fork (F2F), composed of Pre-Harvest (feed, farm biosecurity, animal health status, animal welfare, transportation, livestock market/abattoir lairage), Harvest (slaughter, dressing, chilling) and Post-Harvest modules (deboning, meat processing, packaging, distribution, retail, consumer). Different biological and chemical hazards may enter the meat chain at multiple points. Therefore, early and accurate detection of food borne hazards in F2F is of utmost importance for taking actions and applying corrective measure to ensure food safe

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Cao, Yiping, and Mahesh Khot. "Food protein self-assembly towards high-performance functional materials." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oyxx3948.

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Proteins not only determine the essential life activities of living organisms and the nutritional value of food products, but also are promising raw materials for designing functional materials, including in the fields of food science, environmental science, and nanomaterials. In the last decade, self-assembly of food proteins, particularly fibrillization, has attracted significant interest, as the assembled nanostructures are characterized by abundant b-sheet structures, large aspect ratio, and diverse surface functional groups. These features offer the possibility to overcome existing techno

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Camilleri, Tamasine, Philip Farrugia, Paul Refalo, and Marvin Bugeja. "Towards a Multi-User Experience Data-Driven Design Framework for Sustainable Smart Take-Away Food Packaging." In ASME 2024 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2024. http://dx.doi.org/10.1115/detc2024-143104.

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Abstract Smart packaging transcends traditional packaging’s basic functions by meeting emerging consumer expectations for quality and sustainability. COVID-19 has notably increased take-away orders, spotlighting the need for sustainable food packaging. By incorporating smart features, packaging usability is enhanced, and the likelihood of disposal due to obsolescence is reduced. Moreover, smart packaging acceptance relies on consumer values. To address these evolving needs, designers are encouraged to embrace a user-centered design (UCD) approach to develop sustainable smart take-away packagin

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Ariyathilake, P. B. S. D., and S. Samarawickrama. "Environmentally responsive traditional packaging practice: ‘Peni Mula’." In Integrated Design Research Conference 2024, edited by S. Samarawickrama. Department of Integrated Design, Faculty of Architecture, University of Moratuwa., 2024. https://doi.org/10.31705/idr.2024.15.

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Traditional packaging practices combine cultural heritage with environmental responsibility, offering sustainable solutions to modern packaging challenges. The over-reliance on synthetic materials, particularly plastics, has caused severe environmental damage, making eco-friendly alternatives essential. The growing concern over plastic pollution and its environmental impact emphasises the need for packaging solutions that reduce waste. Sri Lanka’s traditional packaging methods, deeply rooted in its ecological and cultural heritage, utilise biodegradable materials that align with modern sustain

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Östlund, Soren. "Three-dimensional Deformation and Damage Mechanisms in Forming of Advanced Structures in Paper." In Advances in Pulp and Paper Research, Oxford 2017. Fundamental Research Committee (FRC), Manchester, 2017. http://dx.doi.org/10.15376/frc.2017.2.489.

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There is a large potential for wood-fiber based materials such as paper and board to contribute to lightweight structures in several applications, particularly packaging. Fiber-based packaging materials have important advantages in comparison to fossil-based plastics regarding biodegradability, recyclability and renewability. Individualisation has become a crucial criterion for the use of packaging solutions and forming of advanced paperboard structure is a key technology for manufacturing of such packaging shapes. New sustainable packaging concepts are creating a need for paper materials with

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Tomo, Hendro Sat Setijo, Bayu Muhammad Aji, Dasep Rusmana, et al. "The composition of fly ash on the mechanical properties and melt flow rate of composite products recycle plastic waste multilayer packaging." In 5TH INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2022): Strengthening research and innovation in metallurgy and materials for sustainable economic development. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0186440.

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Firsova, Anna, and Tao Xi. "Communication of sustainability through the wine label design: an experimental study." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1002030.

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The wine culture itself is a very old and complex system that includes nature, territory, culture, tradition and human factor. The main mean of communication between the wine consumer and the producer himself is the wine label. It was in the 17th Century that, for the first time, a wine producer called decided to specify the origin of his wine on the bottle. Nevertheless, the wine label became a fundamental element of wine only in the end of 19th century during the industrial revolution, when a real consumes market was born.Nowadays we must take into consideration the fact that different count

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Waters, Allison J., and Amir Khajepour. "Optimization of Novel Corner Module for Urban Electric Vehicle." In ASME 2017 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/detc2017-68190.

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With urban populations on the rise, sustainable design of cities will be necessary to maintain reasonable quality of life for its inhabitants. Space to accommodate citizens in these densely populated cities will be in short supply and high demand. Strategic shifts in the transportation industry can alleviate the lack of space for residential and commercial facilities in densely populated areas. One opportunity to mitigate this growing problem is to reduce the size of personally owned, commuter vehicles. Smaller vehicles will reduce the storage space and increase the density of vehicles on road

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Informes sobre el tema "Sustainable meat packaging"

Rahimipour, Shai, and David Donovan. Renewable, long-term, antimicrobial surface treatments through dopamine-mediated binding of peptidoglycan hydrolases. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7597930.bard.

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There is a need for renewable antimicrobial surface treatments that are semi- permanent, can eradicate both biofilms and planktonic pathogens over long periods of time and that do not select for resistant strains. This proposal describes a dopamine binding technology that is inexpensive, bio-friendly, non-toxic, and uses straight-forward commercially available products. The antimicrobial agents are peptidoglycanhydrolase enzymes that are non-toxic and highly refractory to resistance development. The goal of this project is to create a treatment that will be applicable to a wide variety of surf

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