Meat shelf-life and extension using collagen/gelatin coatings: a review

Crit Rev Food Sci Nutr. 2010 Aug;50(7):644-53. doi: 10.1080/10408390802606691.

Abstract

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.

Publication types

  • Review

MeSH terms

  • Animals
  • Collagen / chemistry*
  • Food Packaging / methods*
  • Food Preservation / methods*
  • Gelatin / chemistry*
  • Meat / standards*
  • Time Factors

Substances

  • Gelatin
  • Collagen