Smart packaging for lasting freshness
Despite stringent safety and hygiene standards, meat and poultry products are often vehicles for food-borne illnesses due to long value chains and unsafe storage. The EU-funded MEATPACK (A novel packaging system for meat safety and shelf-life extension) initiative inspected several meat cuts, including raw pork loin and cooked turkey. The aim was to study four pathogenic microorganisms and one food spoilage bacterium that limits shelf life of modified atmosphere packaged (MAP) meat products. Researchers sent out questionnaires to gather information about safety and quality requirements from meat packaging industry representatives for the MEATPACK prototype. From the information gathered, they determined the requirements for a plasma unit and the power requirements it would need. MEATPACK built a prototype, a plasma generator that effectively and reliably decontaminates food surfaces, operated within the meat processing and packing line. The prototype is designed such that an operator without specialist training can use it at a realistic cost for small to medium-sized enterprises. During operation of the laboratory system, MEATPACK optimised voltage level, inducer gas and post-treatment storage conditions. The researchers then deduced the ratios of the gases nitrogen, oxygen and carbon dioxide for MAP meat packing and storage. The researchers found that plasma treatment reduced microorganisms both on their own and in meat products. MEATPACK found that inactivation efficiency decreased with increasing complexity of the media/food matrix. MEATPACK studied background microflora to show that plasma treatment could extend the shelf life of MAP meat products in terms of acceptable levels of microbial content. After some meat quality studies, the researchers showed that plasma treatment affected the surface colour of lamb meat. MEATPACK found that plasma treatment has less of an effect on the visual appearance of pork loin and turkey slices. From these results, meat processors will be equipped to provide safe, high-quality and nutritious meat products throughout extended distribution networks. MEATPACK outcomes will benefit both the European meat industry and local consumers through increased confidence in these products.
Keywords
Shelf life, meat, MEATPACK, modified atmosphere packaged, plasma treatment
