Active and intelligent packaging in meat industry

Trends in Food Science and Technology

Volumn 61, Issue , 2017, Pages 60-71

  Fang, Zhongxiang ^a   Zhao, Yanyun ^b   Warner, Robyn D ^a   Johnson, Stuart K ^c  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b OREGON STATE UNIVERSITY   (United States)

^c CURTIN UNIVERSITY   (Australia)

Author keywords

Active packaging; Intelligent packaging; Meat industry; Packaging; Patent

Indexed keywords

FOOD SAFETY; MEATS; PACKAGING MATERIALS; PATENTS AND INVENTIONS; SUPPLY CHAINS;

ACTIVE PACKAGING; CONSUMERS' PREFERENCES; INTELLIGENT PACKAGING; MATERIALS AND TECHNOLOGIES; MEAT INDUSTRY; MICROBIAL CONTAMINATION; PATENT; QUALITY DETERIORATIONS;

PACKAGING;

EID: 85009912603     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.01.002     Document Type: Review

References (106)

1. ABARES, Implementation of improvements to the National Livestock Identification System for sheep and goats: Consultation regulation impact statement. 2013 https://ris.govspace.gov.au/files/2014/11/Final-RIS-NLIS20141022_v1-0-0-4.pdf (Accessed 24 July 2016).
2. Ahvenainen, R., Active and intelligent packaging: An introduction. Ahvenainen, R., (eds.) Novel food packaging techniques, 2003, Woodhead Publishing Ltd, Cambridge, UK, 5–21.
3. Ahvenainen, R., Eilamo, M., Hurme, E., Detection of improper sealing and quality deterioration of modified-atmosphere-packed pizza by a colour indicator. Food Control 8 (1997), 177–184.
4. Ahvenainen, R., Hurme, E., Active and smart packaging for meeting consumer demands for quality and safety. Food Additives and Contamination 14 (1997), 753–763.
5. Anonymous (2014a). http://www.barcoding.com/faq/rfid-tag-cost.shtml, (Access 16 October 2014).
6. Anonymous (2014b). http://www.varcode.com/, (Accessed 24 July 2016).
7. Apeendini, P., Hotchkiss, J.H., Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies 3 (2002), 113–126.
8. Arvanitoyannis, I.S., Stratakos, A.C., Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: A review. Food and Bioprocess Technology 5 (2012), 1423–1446.
9. Barbosa-Pereira, L., Aurrekoetxea, G.P., Angulo, I., Paseiro-Losada, P., Cruz, J.M., Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef. Meat Science 97:2 (2014), 249–254.
10. Bodenhamer, W. T. (2000). Method and Apparatus for Selective Biological Material detection. US Patent 6,051,388. (Toxin Alert, Inc., Canada).
11. Brody, A.L., Packaging of food. Brody, A.L., Marsh, K.S., (eds.) The Wiley encyclopedia of packaging, 2nd ed., 1997, Wiley, New York, 699–704.
12. Brody, A.L., Bugusu, B., Han, J.H., Sand, C.K., McHugh, T.H., Innovative food packaging solutions. Journal of Food Science 73 (2008), R107–R116.
13. Brody, A.L., Strupinsky, E.R., Kline, L.R., Active packaging for food applications. 2001, Technomic Publishing Co. Inc, Lancaster, PA, USA.
14. Burnett, S.L., Heltemes, J.H., Herdt, J.G., Podtburg, T.C., Gutzmann, T.A., Brown, D.G., et al. Antimicrobial compositions and methods for treating packaged food products. CA 2611413 C, 2014.
15. Cascao-Pereira, L.G., Gebert, M.S., Mcauliffe, J.C., Oxidative protection of lipid layer biosensors. WO2007112273, 2008.
16. Chao, Z.H., Nano preservation method for chilled fresh meat. CN103385282 A, 2013.
17. Chen, J., Brody, A.L., Use of active packaging structures to control the microbial quality of a ready-to-eat meat product. Food Control 30 (2013), 306–310.
18. Coma, V., Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science 78 (2008), 90–103.
19. Cooksey, K., Antimicrobial food packaging materials. Additives for Polymers 8 (2001), 6–10.
20. DAFF, Department of agriculture, fisheries and forestry, Australia food statistics 2012-2013. 2014 http://www.agriculture.gov.au/SiteCollectionDocuments/ag-food/publications/food-stats/australian-food-statistics-2012-13.pdf (Accessed 12 February 2016).
21. De La Puerta M. C. C. N., Gutierrez, B.C., & Sanchez, J. C. (2010). Smart packaging for detecting microorganisms. Patent WO 2010128178 A1.
22. Duncan, P.W., Robert, T.I., Meat product packaging. WO 2001049121 A1, 2001.
23. Ebner, C.L., Matthews, A.E., Millwood, T.O., Oxygen scavenger compositions derived from isophthalic acid and/or terephthalic acid monomers or derivatives thereof. US 20067452601, 2006.
24. Ettinger, D.J., Active and intelligent packaging: A U.S. and EU perspective. From, 2002 Packaginglaw.com http://www.packaginglaw.com/2558_.shtml.
25. EU, Guidance to the commission regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food. Version 10. European Commission Health and Consumers Directorate-General Directorate E-Safety of the Food chain. E6- Innovation and sustainability, 2009.
26. FAOSTAT (2013). http://fenix.fao.org/faostat/beta/en/#data/TP, (Accessed 22 August 2016).
27. Ferrocinoa, I., Greppia, A., La Storiab, A., Rantsioua, K., Ercolinib, D., Cocolina, L., Impact of nisin-activated packaging on microbiota of beef burgers during storage. Applied and Environmental Microbiology 82 (2016), 549–559.
28. Georgescu, I., Cobianu, C., Dumitru, V-G. (2008). Intelligent packaging method and system based on acoustic wave devices. US patent US 7755489 B2.
29. Ghaani, M., Cozzolino, C.A., Castelli, G., Farris, S., An overview of the intelligent packaging technologies in the food sector. Trends in Food Science & Technology 51 (2016), 1–11.
30. Giteru, S.G., Coorey, R., Bertolatti, D., Watkin, E., Johnson, S., Fang, Z.X., Physicochemical and antimicrobial properties of citral and quercetin incorporated kafirin-based bioactive films. Food Chemistry 168 (2015), 341–347.
31. Goldberg, S., Doyle, R., Rosenberg, M., Mechanism of enhancement of microbial cell hydrophobicity by cationic polymers. Journal of Bacteriology 172 (1990), 5650–5654.
32. Goldsmith, R.M., Goldsmith, C., Woodaman, J.G., Park, D.L., Ayala, C.E., Food sentinel system TM. 1999, World Intellectual Property Organization WO/1999/014598 Patent.
33. Gomez-Estaca, J., Lopez-de-Dicastillo, C., Hernandez-Mu∼noz, P., Catala, R., Gavara, R., Advances in antioxidant active food packaging. Trends in Food Science & Technology 35 (2014), 42–51.
34. Grunert, K.G., Valli, C., Designer-made meat and dairy products: Consumer-led product development. Livestock Production Science 72 (2001), 83–98.
35. Guarda, A., Valenzuela, X., Ramirez, A., Galotto, M.J., Process for obtaining a film that comprises the incorporation of natural antimicrobial agents in a polymeric structure. US 20140008836 A1, 2014.
36. Han, J.H., Antimicrobial packaging systems. Han, J.H., (eds.) Innovations in food packaging, 2005, Elsevier Academic Press, Amsterdam, The Netherlands, 80–107.
37. Han, J.H., Ho, C.H.L., Rodrigues, E. t, Intelligent packaging. Han, J.H., (eds.) Innovative in food packaging, 2005, Elsevier Academic Press, Amsterdam, The Netherlands, 138–155.
38. Holst, E.J., Smit, N.R., Summerfield, J.W., Fresh meat color in vacuum packaged or modified atmosphere packaged fresh meat products. US20120027896 A1, 2012.
39. Holte, B. (1993). An Apparatus for Indicating the Presence of CO2 and a Method of Measuring and Indicating Bacterial Activity within a Container or Bag. PCT International Patent Application WO 93/15402.
40. Honeybourne, C. L. (1993). Food Spoilage Detection Method. PCT International Patent Application WO 93/15403.
41. Hong, S.I., Park, W.S., Use of color indicators as an active packaging system for evaluating kimchi fermentation. Journal of Food Engineering 46 (2000), 67–72.
42. Horan, T. J. (2000). Method for determining deleterious bacterial growth in packaged food utilizing hydrophilic polymers, US Patent 6149952.
43. Hurme, E., Sipiläinen-Malm, T., Ahvenainen, R., Nielsen, T., Active and intelligent packaging. Ohlsson, T., Bengtsson, N., (eds.) Minimal processing technologies in the food industry, 2002, Woodhead Publishing Limited, Cambridge, England, 87–123.
44. Jayasena, D.D., Jo, C., Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology 34 (2013), 96–108.
45. Kapetanakou, A.E., Skandamis, P.N., Applications of active packaging for increasing microbial stability in foods: Natural volatile antimicrobial compounds. Current Opinion in Food Science 12 (2016), 1–12.
46. Kerry, J.P., O'Grady, M.N., Hogan, S.A., Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science 74 (2006), 113–130.
47. Kress-Rogers, E., The maker concept: Frying oil monitor and meat freshness indicator. Kress-Rogers, E., (eds.) Instrumentation and sensors for the food industry, 1993, Butterworth Heinemann, Boston, MA, USA.
48. Kuulialaa, L., Pippurib, T., Hultmanb, J., Auvinena, S.-M., Kolppoa, K., Nieminenb, T., et al. Preparation and antimicrobial characterization of silver-containing packaging materials for meat. Food Packaging and Shelf Life 6 (2015), 53–60.
49. Lee, S.Y., Lee, S.J., Choi, D.S., Hur, S.J., Current topics in active and intelligent food packaging for preservation of fresh foods. Journal of the Science of Food and Agriculture 95 (2015), 2799–2810.
50. 2 powder. China patent CN103641163A.
51. Lopez Rubio, A., Almenar, E., Hernandez Munoz, P., Lagaron, J., Catala, R., Gavara, R., Overview of active polymer-based packaging technologies for food applications. Food Reviews International 20 (2004), 357–387.
52. Lövenklev, M., Artin, I., Hagberg, O., Borch, E., Holst, E., Rádström, P., Quantitative interaction effects of carbon dioxide, sodium chloride, and sodium nitrite on neurotoxin gene expression in nonproteolytic Clostridium botulinum type B. Applied and Environmental Microbiology 70 (2004), 2928–2934.
53. Lu, L.X., Cai Y., & Zheng, W. Z. (2011). Time temperature indicator based on lipase reaction diffusion. China patent CN201964968U.
54. Lu, L.X., Jia Z.Q., Cai Y. (2011). Microbial type time-temperature indicator for low-temperature circulation items. China patent CN102507576B.
55. Maisanaba, S., Llana-Ruiz-Cabello, M., Gutiérrez-Praena, D., Pichardo, S., Puerto, M., Prieto, A.I., et al. New advances in active packaging incorporated with essential oils or their main components for food preservation. Food Reviews International, 2016, 10.1080/87559129.2016.1175010.
56. Manthou, V., Vlachopoulou, M., Bar-code technology for inventory and marketing management systems: A model for its development and implementation. International Journal of Product Economics 71:1–3 (2001), 157–164.
57. McMillin, K.W., Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Science 80 (2008), 43–65.
58. Mennecke, B., Townsend, A., Radio frequency identification tagging as a mechanism of creating a viable producer's brand in the cattle industry. 2005, MATRIC (Midwest Agribusiness research and Information Center) research Paper 05-MRP 8. Available at: http://www.matric.iastate.edu.
59. Mondry, H., Packaging systems for processed meat. Taylor, S.A., Raimundo, A., Severini, M., Smulders, F.J.M., (eds.) Meat quality and meat packaging, 1996, ECCEAMST, Utrecht, Holland, 323–333.
60. Mousavi, A., Sarhavi, M., Lenk, A., Fawcett, S., Tracking and traceability in the meat processing industry: A solution. British Food Journal 104 (2002), 7–19.
61. Nisa, I.U., Ashwar, B.A., Shah, A., Gani, A., Gani, A., Masoodi, F.A., Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef. Journal of Food Science and Technology 52 (2015), 7245–7253.
62. Ortolani, R., Sagratini, G., Sirocchi, V., Vittori, S., Material for packaging fresh food of animal origin inhibiting the development of biogenic amines. WO 2013084175 A1, 2013.
63. Otoni, C.G., Espitia, P.J.P., Avena-Bustillos, R.J., McHugh, T.H., Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International 83 (2016), 60–73.
64. Pereira de Abreu, D.A., Cruz, J.M., Paseiro Losada, P., Active and intelligent packaging for the food industry. Food Reviews International 28 (2012), 146–187.
65. Quan, C. & Stevens, R. (1998). Protein Coupled Colorimetric Analyte Detectors. PCT International Patent Application WO 95/33991.
66. Quintavalla, S., Vicini, L., Antimicrobial food packaging in meat industry. Meat Science 62 (2002), 373–380.
67. Realini, C.E., Marcos, B., Active and intelligent packaging systems for a modern society. Meat Science 98:3 (2014), 404–419.
68. Rizzolo, A., Bianchia, G., Povolob, M., Miglioria, C.A., Contarinib, G., Pelizzolab, V., et al. Volatile compound composition and antioxidant activity of cooked ham slices packed in propolis-based active packaging. Food Packaging and Shelf Life 8 (2016), 41–49.
69. Rooney, M.L., Oxygen-scavenging packaging. Han, J.H., (eds.) Innovations in food packaging, 2005, Elsevier Academic Press, San Diego, USA, 123–137.
70. Sanches-Silva, A., Costa, D., Albuquerque, T.G., Buonocore, G.G., Ramos, F., Castilho, M.C., et al. Trends in the use of natural antioxidants in active food packaging: A review. Food Additives and Contaminants. Part A, Chemistry, Analysis, Control, Exposure and Risk Assessment 31:3 (2014), 374–395.
71. Siegel, D., Nelson, K.P., Packaging method that causes and maintains the preferred red color of fresh meat. US20070275134 A1, 2007.
72. Siegel, D., Nelson, K.P., Packaging articles, films and methods that promote or preserve the desirable color of meat. US8110259 B2, 2012.
73. Siegel, D., Nelson, K.P., Improved packaging method that causes and maintains the preferred red color of fresh meat. CA2559011 C, 2012.
74. Siegel, D.G., Nelson, K.P., Michaud, R.A., Webs with synergists that promote or preserve the desirable color of meat. US 8741402 B2, 2014.
75. Siegel, D.G., Nelson, K.P., Pockat, G.R., Schell, T.A., et al. Method for distributing a myoglobin-containing food product. US8545950 B2, 2013.
76. Singh, R.P., Scientific principles of shelf-life evaluation. Man, D., Jones, A., (eds.) Shelf-life evaluation of food, 2nd ed., 2000, Aspen Publishers, Gaithersburg, Md, 3–22.
77. Slinde, E., Egelandsdal, B., Meat treatment and preservation method. US20140227408 A1, 2014.
78. Smiddy, M., Papkovsky, D.B., Kerry, J.P., Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats. Food Research International 35 (2002), 571–575.
79. Smolander, M., Freshness indicators for direct quality evaluation of packaged foods. International conference on active and intelligent packaging, conference proceedings, 7–8 September, 2000, Campden & Chorleywood Food Research Association Group, Chipping Campden, UK, 1–16.
80. Smolander, M., The use of freshness indicators in packaging. Ahvenainen, R., (eds.) Novel food packaging techniques, 2003, Woodhead Publishing Ltd, Cambridge, UK, 128–143.
81. Smolander, M., Alakomi, H.-L., Ritvanen, T., Vainionpaa, J., Ahvenainen, R., Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: Time-temperature indicators as quality-indicating tools. Food Control 15 (2004), 217–229.
82. Smolander, M., Hurme, E., Latva-Kala, K., Luoma, T., Alakomi, H.L., Ahvenainen, R., Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts. Innovative Food Science and Emerging Technologies 3 (2002), 279–288.
83. Stefaniak, T.R., Rooney, W.L., Breeding sorghum as a bioenergy crop. Saha, M.C., Bhandari, H.S., Bouton, J.H., (eds.) Bioenergy feedstocks: Breeding and genetics, 2013, Wiley-Blackwell, Ames, 83–116.
84. Sung, S.Y., Sin, L.T., Tee, T.T., Bee, S.T., Rahmat, A.R., Rahman, W.A.W.A., et al. Antimicrobial agents for food packaging applications. Trends in Food Science & Technology 33:2 (2013), 110–123.
85. Sun, X.D., Holley, R.A., Antimicrobial and antioxidative strategies to reduce pathogens and extend the shelf life of fresh red meats. Comprehensive Reviews in Food Science and Food Safety 11:4 (2012), 340–354.
86. Suppakul, P., Miltz, J., Sonneveld, K., Bigger, S.W., Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science 68 (2003), 408–420.
87. Swedberg, C., Beef tracking, the RFID way. RFID Journal, 2006 http://www.rfidjournal.com/articles/pdf?2845 (Accessed 24 July 2016).
88. Taoukis, P.S., Labuza, T.P., Applicability of time temperature indicators as shelf-life monitors of food products. Journal of Food Science 54 (1989), 783–788.
89. Taoukis, P.S., Labuza, T.P., Time-temperature indicators (TTIs). Ahvenainen, R., (eds.) Novel food packaging techniques, 2003, Woodhead Publishing Limited, Cambridge U.K., 103–126.
90. The Commission of the European Communities, Regulation (EC) No. 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. Official Journal of the European Union, 2004, 2004, L338/4.
91. Tian, F., Decker, E.A., Goddard, J.M., Controlling lipid oxidation of food by active packaging technologies. Food and Function 4:5 (2013), 669–680.
92. Tornuka, F., Hancerb, M., Sagdica, O., Yetim, H., LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products. LWT - Food Science and Technology 64 (2015), 540–546.
93. Uniform Code Council, GS1 databar family. Available from:, 2014, Uniform Code Council, Lawrenceville, N.J. http://www.gs1us.org/resources/standards/barcodes/gs1-databar-family (Accessed 6 October 2014).
94. Vermeiren, L., Devlieghere, F., van Beest, M., de Kruijf, N., Debevere, J., Developments in the active packaging of foods. Trends in Food Science and Technology 10 (1999), 77–86.
95. Versteylen, S., Riehle, L.A., Absorbent pads for food packaging. CA 2717873 C, 2014.
96. Wang, Q., Xu, W.J., Jiang, J. L., Liu, H.L. (2013). Internet-of-Things-oriented manufacturing technique for intelligent packages. China patent CN103208018A.
97. Want, R., RFID: A key to automating everything. Scientific American 290:1 (2004), 56–65.
98. Wessel, R., Chill-on develops prototype RFID-enabled time-temperature indicator. RFID Journal, 2007 http://www.rfidjournal.com/articles/pdf?3749 (Accessed 22 July 2016).
99. Williams, S.K., Oblinger, J.L., West, R.L., Evaluation of a calcium alginate film for use on beef cuts. Journal of Food Science 43 (1978), 292–296.
100. Yam, K.L., Takhistov, P.T., Miltz, J., Intelligent packaging: Concepts and applications. Journal of Food Science 70 (2005), R1–R10.
101. Yang, H.-J., Lee, J.-H., Won, M., Song, K.B., Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat. Food Chemistry 196 (2016), 174–179.
102. Yingyuad, S., Ruamsin, S., Reekprkhon, D., Douglas, S., Pongamphai, S., Siripatrawan, U., Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork. Packaging Technology and Science 19 (2006), 149–157.
103. Zhai, R. C. (2010). Intelligent packaging bottle with voice advertisement. China patent CN201784843U.
104. Zhang, H., Hortal, M., Dobon, A., Bermudez, J.M., Lara-Lledo, M., The effect of active packaging on minimizing food losses: Life cycle assessment (LCA) of essential oil component-enabled packaging for fresh beef. Packaging Technology and Science 28 (2015), 761–774.
105. Zhao, Y., Lian, Z., Yue, J., Recent development in food Packaging, a review. Journal of Chinese Institute of Food Science and Technology 13:4 (2013), 1–10.
106. Zhou, Q.H., Li, W., Tang, J.X., Hu, C.S., Deng, J., Active packaging film for chilled meat and preparation method of the active packaging film. CN 102604292 A, 2012.