Sustaining Meat Quality and Shelf-life: Comparative Review of Packaging Techniques and Their Nutritional Implications Article Swipe
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· 2025
· Open Access
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· DOI: https://doi.org/10.70749/ijbr.v3i8.2170
· OA: W4414808412
Packaging plays a significant role in maintaining the safety, quality, and nutrition of meat and meat products. The effects of packaging technologies on shelf life, spoilage, and sensory qualities are covered in this review. Nowadays, several techniques are in practice such as vacuum sealing, active and smart packaging, MAP, and biopolymer films. With an emphasis on microbial life, nutrition, and acceptability, it also addresses the relationship between the meat quality and the packing materials utilized. Moreover, the preservation techniques employed, the economic and environmental effects of meat waste, and how these aspects affect the competitiveness of international trade are also covered. The effects of meat waste on the economy, the environment, and the competitiveness of international commerce are also covered. Product safety, sustainability, and the use of eco-friendly, bioactive, and intelligent materials should be the main areas of future study. Conclusively, innovations in the product's package design and materials will undoubtedly affect waste management, product safety, and industry and customer expectations.
