Edible Films on Meat and Meat Products

In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing in...

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Autores principales:	Dong-Heon Song, Van Ba Hoa, Hyoun Wook Kim, Sun Moon Khang, Soo-Hyun Cho, Jun-Sang Ham, Kuk-Hwan Seol
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	meat packaging substitutional plastic biodegradable material biopolymers Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/937bf019e0d046289dc36228531cecde
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spelling	oai:doaj.org-article:937bf019e0d046289dc36228531cecde2021-11-25T17:16:16ZEdible Films on Meat and Meat Products10.3390/coatings111113442079-6412https://doaj.org/article/937bf019e0d046289dc36228531cecde2021-11-01T00:00:00Zhttps://www.mdpi.com/2079-6412/11/11/1344https://doaj.org/toc/2079-6412In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.Dong-Heon SongVan Ba HoaHyoun Wook KimSun Moon KhangSoo-Hyun ChoJun-Sang HamKuk-Hwan SeolMDPI AGarticlemeatpackagingsubstitutional plasticbiodegradable materialbiopolymersEngineering (General). Civil engineering (General)TA1-2040ENCoatings, Vol 11, Iss 1344, p 1344 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	meat packaging substitutional plastic biodegradable material biopolymers Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	meat packaging substitutional plastic biodegradable material biopolymers Engineering (General). Civil engineering (General) TA1-2040 Dong-Heon Song Van Ba Hoa Hyoun Wook Kim Sun Moon Khang Soo-Hyun Cho Jun-Sang Ham Kuk-Hwan Seol Edible Films on Meat and Meat Products
description	In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.
format	article
author	Dong-Heon Song Van Ba Hoa Hyoun Wook Kim Sun Moon Khang Soo-Hyun Cho Jun-Sang Ham Kuk-Hwan Seol
author_facet	Dong-Heon Song Van Ba Hoa Hyoun Wook Kim Sun Moon Khang Soo-Hyun Cho Jun-Sang Ham Kuk-Hwan Seol
author_sort	Dong-Heon Song
title	Edible Films on Meat and Meat Products
title_short	Edible Films on Meat and Meat Products
title_full	Edible Films on Meat and Meat Products
title_fullStr	Edible Films on Meat and Meat Products
title_full_unstemmed	Edible Films on Meat and Meat Products
title_sort	edible films on meat and meat products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/937bf019e0d046289dc36228531cecde
work_keys_str_mv	AT dongheonsong ediblefilmsonmeatandmeatproducts AT vanbahoa ediblefilmsonmeatandmeatproducts AT hyounwookkim ediblefilmsonmeatandmeatproducts AT sunmoonkhang ediblefilmsonmeatandmeatproducts AT soohyuncho ediblefilmsonmeatandmeatproducts AT junsangham ediblefilmsonmeatandmeatproducts AT kukhwanseol ediblefilmsonmeatandmeatproducts
_version_	1718412545229848576

Edible Films on Meat and Meat Products

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