Innovative polyamide-based packaging of fresh meat

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Abstract

Innovative polymeric films based on blends of nylon 6 and ethylene-co-vinyl alcohol, previously tested by contact with the simulating fat-containing foods, were further tested as packaging for fresh minced meat. As quality attributes for the shelf-life evaluation, the microbiological parameters and some chemical–physical parameters were chosen. The changes that occurred during the evaluation period of 6 days were monitored by several means on both the polymer films and the fresh meat. The results suggest that the barrier properties of the polymeric films were shown to play a determinant role in the lipid oxidation, thus confirming the previous evaluation of the simulating foods. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 93: 23–29, 2004

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