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Articles de revues sur le sujet « Sustainable meat packaging »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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1

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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Przybyszewska, Adrianna, Cássia H. Barbosa, Filipa Pires, et al. "Packaging of Fresh Poultry Meat with Innovative and Sustainable ZnO/Pectin Bionanocomposite Films—A Contribution to the Bio and Circular Economy." Coatings 13, no. 7 (2023): 1208. http://dx.doi.org/10.3390/coatings13071208.

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The development of innovative/sustainable materials capable of enlarging the shelf-life of food products has lately been a focus of research, aiming to reduce food waste. Due to their good antimicrobial properties, zinc oxide nanoparticles (ZnO NPs) can add activity to food packaging, improving its performance. Furthermore, these nanoparticles are considered GRAS by the Food and Drug Administration (FDA), which represents an advantage in their application. Through an innovative and sustainable approach using tomato and passionfruit extracts, ZnO NPs were produced and incorporated into pectin f

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Silva, Sofia J., Nsevolo Samba, José Mendes, et al. "Sustainable Food Packaging with Chitosan Biofilm Reinforced with Nanocellulose and Essential Oils." Macromol 3, no. 4 (2023): 704–22. http://dx.doi.org/10.3390/macromol3040040.

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Active packaging with biobased polymers aim to extend the shelf life of food and to improve the environmental sustainability of the food industry. This new concept was tested with samples of fresh poultry meat wrapped with chitosan reinforced with 2.5% of commercial nanocellulose (NC) incorporating 1% of essential oils (EO) from Aloysia citrodora (ACEO) and Cymbopogon citratus (CCEO). The performance of the bionanocomposites containing EOs was assessed and compared with unwrapped meat samples and samples wrapped with chitosan/NC, during a 13 day period of refrigerated storage for several physi

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Lamri, Melisa, Tanima Bhattacharya, Fatma Boukid, et al. "Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety." Foods 10, no. 11 (2021): 2633. http://dx.doi.org/10.3390/foods10112633.

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Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat

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Ibrahim, Idowu D., Emmanuel R. Sadiku, Yskandar Hamam, et al. "Recent Recycling Innovations to Facilitate Sustainable Packaging Materials: A Review." Recycling 8, no. 6 (2023): 88. http://dx.doi.org/10.3390/recycling8060088.

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Packaging materials play a significant role in the meat, fish, and seafood, pharmaceutical, beverages, and electronics industries. These materials protect the contents during handling and transportation from damage, contamination, and loss of quality, thus enhancing the shelf life of the products being packaged. Several materials, like paper and cardboard, plastics, metals, and glass, have been widely used. However, the vast consumption of these materials leads to high waste generation due to increasing demands globally. This article considers some aspects of recycling waste packaging material

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Zhao, Yuan, Bo Li, Cuicui Li, et al. "Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach." Foods 10, no. 8 (2021): 1845. http://dx.doi.org/10.3390/foods10081845.

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Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and

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Lignou, Stella, and Omobolanle O. Oloyede. "Consumer Acceptability and Sensory Profile of Sustainable Paper-Based Packaging." Foods 10, no. 5 (2021): 990. http://dx.doi.org/10.3390/foods10050990.

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Sustainability appears to be increasingly important to consumers. In order for companies to reach their sustainability targets and offer more environmentally friendly solutions to consumers, food producers and retailers have begun to change their packaging to more recyclable, bio-based and biodegradable packaging. This study evaluated the sensory characteristics of paper-based prototype packages developed for two product categories (biscuit and meat packages) using a trained sensory panel. Consumer liking, preference and purchase intent were assessed by 130 participants. For the biscuit packag

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Reyes, Tristan M., Hunter R. Smith, Madison P. Wagoner, et al. "Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films." Foods 11, no. 2 (2022): 162. http://dx.doi.org/10.3390/foods11020162.

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With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during

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VODNAR, Dan Cristian, Oana Lelia POP, Francisc Vasile DULF, and Carmen SOCACIU. "Antimicrobial Efficiency of Edible Films in Food Industry." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 43, no. 2 (2015): 302–12. http://dx.doi.org/10.15835/nbha43210048.

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In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose a

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Bauer, Anna-Sophia, Kärt Leppik, Kata Galić, et al. "Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension." Foods 11, no. 5 (2022): 697. http://dx.doi.org/10.3390/foods11050697.

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In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food lo

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Figueroa-Enríquez, Cielo Estefanía, Francisco Rodríguez-Félix, Saúl Ruiz-Cruz, et al. "Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review." Processes 12, no. 10 (2024): 2115. http://dx.doi.org/10.3390/pr12102115.

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Meat is known for its high perishability and short shelf life if not properly packaged or stored. Packaging materials play a crucial role in preserving food quality, and there is a growing demand from consumers, industry professionals, and researchers for natural packaging materials that incorporate health-beneficial extracts. Additionally, there is an increasing emphasis on avoiding non-biodegradable plastics in order to reduce environmental pollution. Currently used polymers in food packaging typically feature properties such as oxygen barriers, moisture resistance, and oxidation inhibition,

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Adi, Prakoso, Rizka Mulyani, Bara Yudhistira, Chao-Kai Chang, Mohsen Gavahian, and Chang-Wei Hsieh. "Designing cultivated meat: Overcoming challenges in the production process and developing sustainable packaging solutions." Trends in Food Science & Technology 152 (October 2024): 104675. http://dx.doi.org/10.1016/j.tifs.2024.104675.

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Yang, Tangyu, and Andre G. Skirtach. "Nanoarchitectonics of Sustainable Food Packaging: Materials, Methods, and Environmental Factors." Materials 18, no. 5 (2025): 1167. https://doi.org/10.3390/ma18051167.

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Nanoarchitectonics influences the properties of objects at micro- and even macro-scales, aiming to develop better structures for protection of product. Although its applications were analyzed in different areas, nanoarchitectonics of food packaging—the focus of this review—has not been discussed, to the best of our knowledge. The (A) structural and (B) functional hierarchy of food packaging is discussed here for the enhancement of protection, extending shelf-life, and preserving the nutritional quality of diverse products including meat, fish, dairy, fruits, vegetables, gelled items, and bever

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Bangar, Sneh, Sukhvinder Purewal, Monica Trif, et al. "Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach." Foods 10, no. 9 (2021): 2181. http://dx.doi.org/10.3390/foods10092181.

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The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging

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Hernández-García, Eva, María Vargas, and Sergio Torres-Giner. "Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films." Foods 11, no. 3 (2022): 426. http://dx.doi.org/10.3390/foods11030426.

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In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of their thermal characteristics, structure, mechanical performance, permeance to water and aroma vapors and oxygen, and optical properties and, for the first time, compared with two commercial high-barrier multilayer packaging films. Thereafter, the multilayers were thermosealed to package fillets of fr

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Li, Le, and Quanhong Li. "Advancements in Chitosan–Anthocyanin Composite Films: Sustainable Food Preservation with Biodegradable Packaging." Foods 14, no. 10 (2025): 1721. https://doi.org/10.3390/foods14101721.

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To mitigate the escalating environmental pollution caused by plastic packaging films and the associated health risks of the migration of microplastics into food, the development of biodegradable food packaging materials has been recognized as an urgent research priority. In this review, recent advancements in chitosan–anthocyanin composite films (C–As) over the past decade are systematically summarized. First, the key antibacterial and antioxidant mechanisms of chitosan and anthocyanins that contribute to their functional properties are elucidated. Next, the influence of anthocyanin incorporat

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Maisa, Nowshin Sharmily, Sumaya Binte Hoque, and Sazzad Hossen Toushik. "Biological Approach for Lead (Pb) Removal from Meat and Meat Products in Bangladesh." Processes 13, no. 7 (2025): 2018. https://doi.org/10.3390/pr13072018.

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Heavy metal contamination, particularly lead (Pb) poisoning, is a significant public health issue worldwide. In Bangladesh, Pb contamination of water, soil, air, and food is detected alarmingly. Chronic exposure to Pb leads to severe health complications in the human body, including neurotoxicity, cardiovascular disease, developmental delays, and kidney damage. Research has established that there is “no safe level” of Pb exposure, as even minimal exposure can cause detrimental effects. Although existing physical and chemical methods are widely used, they come with limitations, such as high cos

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Zhang, Junjun, Jianing Zhang, Lidan Zhang, Zhou Qin, and Tianxing Wang. "Review of Recent Advances in Intelligent and Antibacterial Packaging for Meat Quality and Safety." Foods 14, no. 7 (2025): 1157. https://doi.org/10.3390/foods14071157.

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Intelligent and antimicrobial packaging technologies are transforming meat preservation by enhancing food safety, enabling real-time quality monitoring, and extending shelf life. This review critically examines advancements in intelligent systems, including radio frequency identification (RFID), gas sensors, time-temperature indicators (TTIs), and colorimetric indicators for continuous freshness assessment. A key focus is natural compound-based chromogenic indicators, which establish visual spoilage detection via distinct color transitions. Concurrently, antimicrobial systems integrating inorg

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Rasheed, Jasmin Laila, Christina A. Evangeline, Mr Naisam Azeez, and Justin Samuel. "Modified Atmospheric Packaging in Various Food Products." American Journal of Food Science and Technology 4, no. 1 (2025): 1–10. https://doi.org/10.54536/ajfst.v4i1.2942.

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Food spoilage and preservation is a major concern worldwide. This review aimed to provide a comprehensive overview of modified atmospheric packaging usage across various products and underscores food safety and preservation significance. Modified atmospheric packaging emphasizes the potential to maintain quality and extend the shelf life of products. Data was collected from electronic databases from the last fifteen years, 2010 to 2024. MAP technology has successfully extended the shelf-life of numerous food products such as fruit, vegetables, meat, poultry, fish, and dairy goods by adjusting

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Sasidharan, Shivitraloshini, Lai-Hock Tey, Sinouvassane Djearamane, et al. "Innovative use of chitosan/ZnO NPs bio-nanocomposites for sustainable antimicrobial food packaging of poultry meat." Food Packaging and Shelf Life 43 (June 2024): 101298. http://dx.doi.org/10.1016/j.fpsl.2024.101298.

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Dhalsamant, Kshanaprava, Asutosh Dalai, Falguni Pattnaik, and Bishnu Acharya. "Biodegradable Carbohydrate-Based Films for Packaging Agricultural Products—A Review." Polymers 17, no. 10 (2025): 1325. https://doi.org/10.3390/polym17101325.

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Carbohydrate-based biodegradable films offer an eco-friendly alternative to conventional petroleum-derived packaging for agricultural commodities. Derived from renewable polysaccharides such as starch, cellulose, chitosan, pectin, alginate, pullulan, and xanthan gum, these films exhibit favorable biodegradability, film-forming ability, and compatibility with food systems. This review presents a comprehensive analysis of recent developments in the preparation, functionalization, and application of these polysaccharide-based films for agricultural packaging. Emphasis is placed on emerging fabric

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Garcia, Vitor Augusto dos Santos, Giovana de Menezes Rodrigues, Victória Munhoz Monteiro, et al. "A Gelatin-Based Film with Acerola Pulp: Production, Characterization, and Application in the Stability of Meat Products." Polymers 17, no. 13 (2025): 1882. https://doi.org/10.3390/polym17131882.

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The objective of this work was to produce and characterize active gelatin–acerola packaging films based on gelatin incorporated with different concentrations of acerola pulp and applied to evaluate the stability of meat products in packaging. The active films were produced by casting using gelatin (5%), sorbitol (0,1%), and acerola pulp (60, 70, 80, and 90%). The characterization of the acerola pulp was carried out. Visual aspects, thickness, pH, water vapor permeability, and total phenolic compounds were characterized in the films. The commercial acerola pulp presented the characteristics wit

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Oyekunle, Daniel T., Marzieh Heidari Nia, and Lee D. Wilson. "Recent Progress on the Application of Chitosan, Starch and Chitosan–Starch Composites for Meat Preservation—A Mini Review." Journal of Composites Science 8, no. 8 (2024): 302. http://dx.doi.org/10.3390/jcs8080302.

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The preservation of meat via sustainable methods and packaging is an area of continued interest driven by the need to address food security. The use of biomaterial films and coatings has gained significant attention due to their non-toxicity and biodegradability compared with conventional synthetic films. Starch and chitosan are sustainable sources for the preparation of films/coatings owing to their relatively low cost, natural abundance derived from numerous sources, biocompatibility, biodegradability, and antimicrobial, antioxidant, and film-forming attributes. These remarkable features hav

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Qu, Tengfei, Xiaowen Wang, and Fengchun Zhang. "Antibacterial Food Packaging with Chitosan and Cellulose Blends for Food Preservation." Polymers 17, no. 13 (2025): 1850. https://doi.org/10.3390/polym17131850.

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With the increasing demand for food quality and the need for green and sustainable development of food packaging materials in the environment, the preparation and optimization of multifunctional natural and renewable antibacterial packaging materials have become an important trend. This article aims to explore the development of chitosan–cellulose composite materials with good antibacterial properties and promote the widespread application of chitosan and cellulose in food packaging materials. Combining various natural polysaccharide polymers, we discuss the application of chitosan cellulose i

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Soro, Arturo B., Shaba Noore, Shay Hannon, et al. "Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process." Food Packaging and Shelf Life 29 (September 2021): 100722. http://dx.doi.org/10.1016/j.fpsl.2021.100722.

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Khodaei, Diako, Carlos Álvarez, and Anne Maria Mullen. "Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview." Polymers 13, no. 15 (2021): 2561. http://dx.doi.org/10.3390/polym13152561.

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Biodegradable polymers are non-toxic, environmentally friendly biopolymers with considerable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agricultural and animal processing co-products and wastes. Animals processing co-products are low value, underutilized, non-meat components that are generally generated from meat processing or slaughterhouse such as hide, blood, some offal etc. These are often converted into low-value products such as animal feed or in some c

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Baikadamova, A., Ye Zharykbassov, K. Zharykbassova, B. Idyryshev, and Zh Assirzhanova. "IMPLEMENTATION OF THE HACCP SYSTEM AT MEAT INDUSTRY ENTERPRISES: MAIN STAGES AND ADVANTAGES." Bulletin of Shakarim University. Technical Sciences, no. 3(15) (September 27, 2024): 230–42. http://dx.doi.org/10.53360/2788-7995-2024-3(15)-31.

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This article is devoted to the analysis of the HACCP system in the meat industry. Special attention is paid to the importance of ensuring the safety of meat products at all stages of the production process. As an example, the production of meat paste «Branded» with the addition of meat and bone paste is considered. Seven principles of the HACCP system are given, starting with risk analysis and ending with documentation procedures. A detailed analysis of the hazards at each stage of the technological process of meat paste production is described. Critical control points (CCTS) are identified fo

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Amokrane-Aidat, Rachida, Fatiha Brahmi, Boualem Chennit, et al. "Sustainable gelatin-kappa carrageenan active packaging with Mekwiya date seeds to enhance goat meat quality and shelf life." International Journal of Biological Macromolecules 279 (November 2024): 135285. http://dx.doi.org/10.1016/j.ijbiomac.2024.135285.

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Rather, Jahangir A., Gurkirat Kaur, Irshad A. Shah, Darakshan Majid, Hilal A. Makroo, and B. N. Dar. "Sustainable gelatin-based packaging with nanoemulsified chilli seed oil for enhancing poultry meat preservation: An eco-friendly approach." Food Chemistry Advances 5 (December 2024): 100761. http://dx.doi.org/10.1016/j.focha.2024.100761.

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Ramos Buil, Alícia, Sandra Fernández Pastor, and Ana Guerrero Barrado. "Bisfenol A na indústria alimentícia. Análise comparativa entre carnes e produtos cárneos enlatados e não enlatados." Pubvet 18, no. 09 (2024): e1655. http://dx.doi.org/10.31533/pubvet.v18n09e1655.

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Bisphenol A is a chemical substance capable of producing harmful effects on human and animal health, among which reproductive, neurological, metabolic and digestive alterations and developmental disorders stand out. Despite these contraindications, its use is widespread worldwide and is in high demand in the industry due to the resistance properties it offers. In the food sector, it is used in the manufacturing of packaging, specifically in cans coated with epoxy resins and in polycarbonate packaging. Various scientific studies have been able to confirm that meat products contain significant a

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Tsai, Hsin-Shan, Yu-Tien Hsiao, Yih-Ming Weng, and Jen-Ming Liu. "Sustainable Utilization Technology for Improving the Freshness of Oysters—Development of Alkaline Electrolysis Seawater Depuration System." Sustainability 15, no. 1 (2023): 785. http://dx.doi.org/10.3390/su15010785.

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The main purpose of this study is to study the effect of live oysters on various quality indicators after alkaline electrolytic seawater depuration. The depuration treatments were carried out for 12 h at temperatures of 5 °C, 10 °C, 15 °C, and 20 °C, pH = 9, 10, and 11, respectively. The total aerobic plate count (TAPC) of oyster meat was reduced from about 5.2 ± 0.4 log CFU/g to below detection limits when the oysters were depurated in pH = 11 alkaline electrolytic seawater for 9 h at 5 °C and 12 h at 10 °C. At the same pH value, the lower the seawater temperature, the lower the amount of TAP

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Kekes, Tryfon, Fotini Drosou, Nived R. Nair, et al. "Ecodesign of a Legume-Based Vegan Burger: A Holistic Case Study Focusing on Ingredient Sourcing and Packaging Material." Sustainability 17, no. 12 (2025): 5243. https://doi.org/10.3390/su17125243.

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The growing need for healthy and sustainable food alternatives has led to a rapid increase in vegan burgers on the market. Specifically, plant-based burgers using legumes as a protein substitute are amongst the most widespread choices for consumers. While these products can offer environmental benefits over traditional meat-based options, further optimization in both ecological and economic aspects can be achieved. This study conducted a life cycle assessment (LCA) and life cycle costing (LCC) analysis to evaluate and optimize the environmental and economic life cycle of a legume-based vegan b

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Bhavsar, Parag, Tudor Balan, Giulia Dalla Fontana, Marina Zoccola, Alessia Patrucco, and Claudio Tonin. "Sustainably Processed Waste Wool Fiber-Reinforced Biocomposites for Agriculture and Packaging Applications." Fibers 9, no. 9 (2021): 55. http://dx.doi.org/10.3390/fib9090055.

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In the EU, sheep bred for dairy and meat purposes are of low quality, their economic value is not even enough to cover shearing costs, and their wool is generally seen as a useless by-product of sheep farming, resulting in large illegal disposal or landfilling. In order to minimize environmental and health-related problems considering elemental compositions of discarded materials such as waste wool, there is a need to recycle and reuse waste materials to develop sustainable innovative technologies and transformation processes to achieve sustainable manufacturing. This study aims to examine the

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Gallego, Marta, Milagros Arnal, Pau Talens, Fidel Toldrá, and Leticia Mora. "Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat." Polymers 12, no. 5 (2020): 1032. http://dx.doi.org/10.3390/polym12051032.

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The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its low cost, high availability, and technological and functional properties. Among them, gelatin can be used as a carrier of bioactive compounds such as antioxidants, which can retard oxidation processes and thus extend the shelf-life of highly-perishable products. This study evaluated the effect of gelatin coating enriched with antioxidant tomato by-products hydrolysate (TBPH)

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Martinez-Carrasco Martínez, Laura, Margarita Brugarolas Mollá-Bauzá, and Andrea Gascón Mora. "A consumer behaviour approach to analyse the sustainability of food purchasing." Economía Agraria y Recursos Naturales 20, no. 2 (2020): 73. http://dx.doi.org/10.7201/earn.2020.02.04.

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<p><span lang="EN-GB">In this study, a survey has been carried out to analyse the purchase choice regarding several packaging options of four basic foods (water, milk, bread and meat). We conducted a segmentation by age to analyse whether the purchasing behaviour changes depending on this variable, and whether it is related to environmental attitudes measured on the New Ecological Paradigm (NEP) scale and to recycling behaviour. Among the results we found that, although young people seem to be slightly more environmentally aware, this does not translate into more sustainable purcha

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Zhou, Qingyang, Zhuluni Fang, Junyi Wang, et al. "Z-Scheme ZIF-8/Ag3PO4 Heterojunction Photocatalyst for High-Performance Antibacterial Food Packaging Films." Materials 18, no. 11 (2025): 2544. https://doi.org/10.3390/ma18112544.

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Food spoilage caused by microbial contamination remains a global challenge, driving demand for sustainable antibacterial packaging. Conventional photocatalytic materials suffer from limited spectral response, rapid charge recombination, and insufficient reactive oxygen species (ROS) generation under visible light. Here, a Z-scheme heterojunction was constructed by coupling zeolitic imidazolate framework-8 (ZIF-8) with Ag3PO4, achieving dual-spectral absorption and spatial charge separation. The directional electron transfer from Ag3PO4’s conduction band to ZIF-8 effectively suppresses electron

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Kaczorowska, Joanna, and Barbara Kowrygo. "Konsumencka gotowość do realizacji zrównoważonego wzorca spożycia żywności." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 114 (June 30, 2016): 33–44. http://dx.doi.org/10.22630/eiogz.2016.114.18.

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The aim of the research was to examine consumers’ behavior of those who know the term sustainable food consumption and determine whether it corresponds to sustainable food consumption pattern. Data were collected using CATI method among the 212 residents of the largest cities of Mazovia Region. It has been shown that taste, quality, healthy nutrition and food safety were the most important factors of food choice. It should be noted that consumers ranked some determinants over price, namely: local origin of products, environment protection as well as ethical and social standards in food product

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Cabeza de Vaca, María, María Rosario Ramírez-Bernabé, David Tejerina Barrado, Javier Rocha Pimienta, and Jonathan Delgado-Adámez. "Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat." Foods 13, no. 6 (2024): 972. http://dx.doi.org/10.3390/foods13060972.

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Poly-lactic acid/polyhydroxybutyrate (PLA/PHB) bio-based films suppose an environmentally friendly alternative to petroleum-derived packaging. In addition, rice bran extracts (RBEs) are an interesting source of bioactive compounds. In the present study, active films were formulated with 0.3% (w/v) or 0.5% (w/v) RBE (low-RBE and high-RBE) and compared to PLA/PHB films with no RBE. The migrations of active compounds as well as the antimicrobial and the antioxidant activities were analyzed in the three film formulations. The effects of active PLA/PHB films on fresh pork meat were evaluated by mea

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Djenane, Djamel, and Mohammed Aider. "The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives." F1000Research 11 (July 5, 2024): 1085. http://dx.doi.org/10.12688/f1000research.125246.3.

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The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditi

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Djenane, Djamel, and Mohammed Aider. "The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives." F1000Research 11 (January 9, 2024): 1085. http://dx.doi.org/10.12688/f1000research.125246.2.

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The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditi

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Marzlan, Anis Asyila, Belal J. Muhialdin, Nur Hanani Zainal Abedin, et al. "Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat." Industrial Crops and Products 184 (September 2022): 115058. http://dx.doi.org/10.1016/j.indcrop.2022.115058.

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