Influence of packaging types on the aging processes of the semi-finished meat products

   The thematic review is aimed at the integrated analysis of the aging process of various meat types in correlation with the applied method (“dry”, “wet”), and a review of the packaging methods for proteolytic processes responsible for the formation of taste, aroma, color and texture of the finished food product. Analysis of scientific publications showed that the “dry” aging of meat creates a more pronounced sensory profile, but increases weight loss. “Wet” aging (vacuum aging) creates optimal anaerobic conditions for active proteolysis, thus ensuring a tender and juicy texture due to improved moisture-binding capacity. In the course of the study, unconventional approaches to raw meat aging were found, including the use fungal starter culture, mineral water, and wrapping in parchment paper to improve rheological properties. The modern packaging technologies, including vacuum packaging and the use of the modified atmosphere packaging, affects the dynamics of biochemical changes during meat aging, as well as oxidative and microbiological processes in semi-finished meat products. Packaging into a modified atmosphere packaging allows controlling the color characteristics and shelf life, but its effect dramatically depends on the composition of the gas medium. A high concentration of oxygen in MAP provokes oxidative spoilage, while its absence stabilizes the color and slows down the degradation of meat proteins. An analysis of domestic and foreign scientific articles showed the high relevance of the meat aging problem for the manufacturers in this industry. The authors noted that in order to achieve high consumer properties of semi-finished meat products, it is necessary to make reasonable choice of aging ways and packaging methods taking into consideration the context of the active development of innovative technologies and new types of packaging materials.

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