Meat Shelf-life and Extension using Collagen/Gelatin Coatings: A Review

作者：Antoniewski M N; Barringer S A^*

来源：Critical Reviews in Food Science and Nutrition, 2010, 50(7): 644-653.

DOI：10.1080/10408390802606691

• purge
• color deterioration
• lipid oxidation
• barrier

Different factors lead to the end of shelf-life for fresh meat products. The factors depend upon the animal including breed difference and muscle fiber type, external influences such as diet and stress, and post-harvest storage conditions including time, temperature, and packaging atmosphere. The characteristics that indicate the end of shelf-life for fresh meat products include water loss/purge accumulation, color deterioration due to myoglobin oxidation, rancidity due to lipid oxidation, and microbial spoilage. The characteristics can be measured and studied in the laboratory. Meat shelf-life is extended with the application of a surface coating because it provides a water and oxygen barrier. Collagen and gelatin coatings are used as a barrier on meat products to reduce purge, color deterioration, aroma deterioration, and spoilage, improve sensory scores, and act as an antioxidant.

• 出版日期2010