Meat Packaging 255gives rise to active packaging (Camo et al.
2008 ). An active package was defi ned by
Rooney (1995) as a material that “ performs
a role other than an inert barrier to the outside
environment. ” They can actively control
microbial contamination of foods during
storage and distribution. The fundamental
concept behind this technology is the incor-
poration of an antimicrobial agent into the
packaging material by either spraying,
coating, physical mixing, or chemical binding
(Berry 2000 ). Food manufacturers may be
able to maintain the minimum inhibitory con-
centration of an antimicrobial to prevent
growth of pathogenic and spoilage microor-
ganisms by using controlled - release packag-
ing (Koontz 2006 ). The major potential
product applications for antimicrobial fi lms
include meat, fi sh, poultry, bread, cheese,
fruits, vegetables, and beverages (L ó pez -
Rubio et al. 2004 ).
Antimicrobial (AM) packaging research
generally started with the development of
antimicrobial packaging materials that
contain antimicrobial chemicals in their mac-
romolecular structures (Han 2005 ). Chemical
preservatives can be employed in antimicro-
bial - releasing fi lm systems, including organic
acids and their salts (sorbates, benzoates,
and propionates), parabens, sulfi tes, nitrites,
chlorides, phosphates, epoxides, alcohols,
ozone, hydrogen peroxide, diethyl pyrocar-
bonate, antibiotics, and bacteriocins (Ozdemir
and Floros 2004 ). Antimicrobial fi lms can be
classifi ed into two types: (1) those that
contain an antimicrobial agent that migrates
to the surface of the food, and (2) those that
are effective against the surface growth of
microorganisms without migration (Suppakul
et al. 2003 ). Also, antimicrobial coatings
may be developed by incorporating nisin,
lactoferrin, sodium diacetate, sorbic acid, and
potassium sorbate into a coating material
(Limjaroen et al. 2003 ). Antimycotics and
antimicrobials have been added to food pack-
aging fi lms to delay outgrowth of mold.
Potassium sorbate release from low - densityany fl uid exudate (Hood and Mead 1993 ).
This style of package uses a polystyrene or
polypropylene tray, coupled with the use of
a barrier fi lm that can form around the product
to reduce any liquid purge emanating from
it. An additional web of fi lm or a header
can also be added for pre - pricing and pre -
labeling. Depending on one ’ s perspective, an
advantage or disadvantage of this package is
that it gives the product a very unique appear-
ance (Belcher 2006 ). VSP involves produc-
tion of a skin package in which the product
is the forming mold. It was fi rst introduced
using an ionomer fi lm, which softens on
heating to such an extent that it can be
draped over sharp objects without puncturing
(Robertson 2006 ). The product shelf life can
be 15 – 22 days, depending on the meat cut
used. Since the product is displayed in the
myoglobin state, there is no loss of color in
the display case and oxidation issues are
minimized using this packaging format
(Belcher 2006 ).
In summary, VSP eliminates the wrinkled
appearance of traditional vacuum - packaged
meat products, thus improving the appear-
ance of products, which will have a positive
effect on consumer appeal.
Active Packaging
Antimicrobial packaging is a promising and
rapidly emerging technology in which anti-
microbial agents are incorporated into or
coated onto food packaging materials to
prolong the shelf life of the packed food,
usually by extending the lag phase and reduc-
ing the growth rate of microorganisms
(Floros et al. 1997 ; Han 2000 ; Suppakul
et al. 2003 ). The aim of active packaging is
to increase the display life of the contained
products, while maintaining their quality,
safety, and sensory properties, without direct
addition of active agents to the product
(Camo et al. 2008 ). Inclusion of the active
agents, be they antioxidants, antimicrobials,
or any other, within the packaging material