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

doi:10.1016/j.foodchem.2017.12.067

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

Food Chem. 2018 May 30:249:22-29. doi: 10.1016/j.foodchem.2017.12.067. Epub 2017 Dec 19.

Authors

S Panseri¹, P A Martino², P Cagnardi³, G Celano⁴, D Tedesco⁵, M Castrica³, C Balzaretti³, L M Chiesa³

Affiliations

¹ Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy. Electronic address: sara.panseri@unimi.it.
² Department of Veterinary Medicine, University of Milan, Via Celoria 10, 20133 Milan, Italy.
³ Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy.
⁴ Department of Veterinary Medicine University of Bari "A. Moro", Piazza Umberto I, 1, 70121 Bari, Italy.
⁵ Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy.

PMID: 29407927
DOI: 10.1016/j.foodchem.2017.12.067

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% CO₂ and 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.

Keywords: Biomaterials; Food safety; Packaging; Polylactic acid (PLA); Red meat; Shelf-life.

MeSH terms

Animals
Biocompatible Materials
Cattle
Color
Food Packaging / methods*
Food Quality
Food Storage / methods*
Pilot Projects
Polyesters / chemistry
Polyethylene
Polyvinyl Chloride
Red Meat* / microbiology

Substances

Biocompatible Materials
Polyesters
poly(lactide)
Polyvinyl Chloride
Polyethylene