Research Progress of Packaging Technology in the Preservation of Meat Products

XUE Jiaqi; WANG Ying; ZHOU Hui; HUANG Junyi; XU Baocai

doi:10.13386/j.issn1002-0306.2020080047

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 367-373. > DOI: 10.13386/j.issn1002-0306.2020080047

XUE Jiaqi, WANG Ying, ZHOU Hui, et al. Research Progress of Packaging Technology in the Preservation of Meat Products[J]. Science and Technology of Food Industry, 2021, 42(16): 367−373. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080047.

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Research Progress of Packaging Technology in the Preservation of Meat Products

XUE Jiaqi^{1, 2,},
WANG Ying²,
ZHOU Hui²,
HUANG Junyi^1, ,,
XU Baocai^2, ,

1.
School of Life Sciences, Shanghai University, Shanghai 200444, China
2.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China

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Received Date: August 12, 2020
Available Online: June 09, 2021

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Abstract

Abstract

Meat product packaging is an important means to ensure the quality of meat products and extend shelf life. With the continuous improvement of consumers’ requirements for the quality of meat products, the importance of modern food packaging technology has become increasingly prominent. Therefore, the development and innovation of packaging technology for meat products is the development trend of the meat industry. This article reviews the research progress of vacuum packaging, modified atmosphere packaging, active packaging and intelligent packaging in the field of meat product preservation, and proposes the problems and development trends in the packaging technology of meat products in order to provide reference for the research and application of packaging technology of meat products in the future in China.
- meat products,
- packaging technology,
- preservation,
- shelf life

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References (51)

References

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Research Progress of Packaging Technology in the Preservation of Meat Products