Active packaging system for meat and meat products


  • Adriana Pavelková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Product, Tr. A. Hlinku 2, 949 76 Nitra
  • Erika Flimelová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Product, Tr. A. Hlinku 2, 949 76 Nitra



active packaging, meat, meat products, shelf life


In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers  and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials.  Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.


Download data is not yet available.


AHVENAINEN, R. 2003. Active and intelligent packaging: an introduction. In Ahvenainen, R. (Ed.), Novel food packaging techniques, Cambridge, UK : Woodhead Publishing Ltd.. p. 5-21. ISBN 978-1-85573-675-7.

ALLEN, P., DOHERTY, A. M., BUCKLEY, D. J., KERRY, J., O’GRADY, M. N., MONAHAN, F. J. 1996. Effect of oxygen scavengers and vitamin E supplementation on colour stability of MAP beef. In Proceedings 42nd international congress of meat science and technology, September 1996, Lillehammer, Norway. p. 88-89.

ANDERSEN, H. J., RASMUSSEN, M. A. 1992. Interactive packaging as protection against photodegradation of the colour of pasteurized, sliced ham. In International Journal of Food Science and Technology, vol. 27, 1992, no. 1, p. 1-8.

BELL, R. G., BOURKE, B. J. 1996. Recent developments in packaging of meat and meat products. In Proceedings of the international developments in process efficiency and quality in the meat industry, 1996, Dublin Castle, Ireland, p. 99-119.

BRODY, A. L. 1996. Integrating aseptic and modified atmosphere packaging to fulfill a vision of tomorrow. In Food Technology, vol. 50, 1996, no. 4, p. 56-66.

BRODY, A.L. 1997. Packaging of food. In Brody, A. L., Marsh, K. S. 1997. The Wiley encyclopedia of packaging (2nd ed.). New York : Wiley, 1997, p. 699-704. ISBN 978-0471063971.

BRODY, A. L., BUGUSU, B., HAN, J. H., KOELSCH SAND, C., MCHUGH, T. 2008. Innovative Food Packaging Solutions. In Journal of Food Science, vol. 73, 2008, no. 8, p. 107-116. PMiD:19019124

COMA, V. 2006. Perspectives for the Active Packaging of Meat Products. In NOLLET, L. M. L., TOLDRÁ, F. 2006. Advances Technologies for meat processing. CRC Press : Taylor & Francis Group, 2006. p. 449-472. ISBN 978-1-57444-587-9.

DAY, B. P. F. 2001. Active packaging – a fresh approach. In Brand© – the journal of brand technology, vol. 1, 2001, no. 1, p. 32-41.

DAY, B. P. F. 2003. Active packaging. In Coles, R., McDowell, D., Kirwan, M. 2003. Food Packaging Technologies. Blackwell Publishing Ltd : UK, 2003. p. 282-302.

DAY, B. P. F. 2008. Active Packaging of Food. In Kerry, J., Butler, J. 2008. Smart Packaging Technologies for Fast Moving Consumer Goods. England : John Wiley & Sons, Ltd., 2008, p. 1-18. ISBN 978-0-470-02802-5.

DOHERTY, A. M., ALLEN, P. 1998. The effect of oxygen scavengers on the colour stability and shelf life of CO2 packaged pork. In Journal of Muscle Foods, vol. 9, 1998, no. 4, p. 351-363.

European Commission (2004). Commission Regulation (EC) No. 1925/ 2004 of October 2004 laying down detailed rules for implementing certain provisions of Council Regulation (EC) No. 1798/2003 concerning administrative cooperation in the field of value-added tax. Official Journal, L331, 13-18.

FAUSTMAN, C., CASSENS, R. G. 1990. The biochemical basis for discoloration in freshmeat: a review. In Journal of Muscle Foods, vol. 1, 1990, no. 3, p. 217-243.

FLOROS, J. D., DOCK, L. L., HAN, J. H. 1997. Active packaging technologies and applications. In Food Cosmetics and Drug Packaging, vol. 20, 1997, p. 10-17.

GILL, C. O., MCGINNIS, J. C. 1995. The use of oxygen scavengers to prevent the transient discoloration of ground beef packaged under controlled, oxygen-depleted atmospheres. In Meat Science, vol. 41, 1995, no 1, p. 19-27. PMiD:22060109

HURME, E. 2002. Active and intelligent packaging. In OHLSSON, T., BENGTSSON, N., 2002. Minimal processing technologies in the food industry. Cambridge, UK : Woodhead Publishing Ltd., 2002, p. 87-123. ISBN 978-1-85573-547-7.

HURME, E., RANDELL, K., AHVENAINEN, R. 1995. The effect of leakage and oxygen absorbers on the quality of gas-packed foodstuffs and the detection of leakage. In the IAPRI 9th World Conference on Packaging. Brussels, Belgian Packaging Institute, p. 45-52.

HURME, E., SIPILÄINEN-MALM, T., AHVENAINEN, R. 2002. Active and intelligent packaging. In OHLSSON, T., BENGTSSON, N. 2002. Minimal processing technologies in the food industry. Woodhead Publishing Limited : Englend, 2002, p. 87-123. ISBN 1 85573 547 4.

HUTTON, T. 2003. Food packaging: An introduction. Key topics in food science and technology – Number 7. Chipping Campden, Gloucestershire, UK: Campden and Chorleywood Food Research Association Group, p. 108.

JUNCHER, D., RØNN, B., HANSEN, T. B., HENCKEL, P., KARLSSON, A., SKIBSTED, L. H., BERTELSEN, G. 2003. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. In Meat Science, vol. 63, 2003, no. 2, p. 151-159.

KERRY, J. P., O’GRADY, M. N., HOGAN, S. A. 2006. Past, current and potential utilisation of active and inteligent packaging systems for meat and muscle-based products: A review. In Meat Science, vol. 74, 2006, no. 1, p. 113-130. PMiD:22062721

LABUZA, T. P., BREENE, W. M. 1989. Applications of active packaging for improvement of shelflife and nutritional quality of fresh and extended shelf-life foods. In Journal of Food Processing and Preservation, vol. 13,1989, no. p. 1-69. PMiD:2658962

LOPEZ-RUBIO, A., ALMENAR E., HERNANDEZ-MUNOZ, P., LAGARON, J. M., CATALA, R., GAVARA, R. 2004. Overview of active polymer-based packaging technologies for food applications. In Food Rev. Int., vol. 20, 2004, no. 4, p. 357-387.

LÖVENKLEV, M., ARTIN, I., HAGBERG, O., BORCH, E., HOLST, E., RÅDSTRÖM, P. 2004. Quantitative interaction effects of carbon dioxide, sodium chloride, and sodium nitrite on neurotoxin gene expression in nonproteolytic Clostridium botulinum type B. In Applied and Environmental Microbiology, vol. 70, 2004, no. 5, p. 2928-2934. PMiD:15128553

MARTÍNEZ, L., DJENANE, D., CILLA, I., BELTRÁN, J. A., RONCALÉS, P. 2006. Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere. In Food Chemistry, vol. 94, 2006, No. 2, p. 219-225. PMiD:22060934

MONDRY, H. 1996. Packaging systems for processed meat. In Taylor, S. A., Raimundo, A., Severini, M., Smulders, F. J. M. 1996. Meat quality and meat packaging. ECCEAMST : Utrecht, Holland, p. 323-333. ISBN 9075319142.

MORRISSEY, P. A., TICHIVANGANA, J. Z. 1985. The antioxidative activities of nitrite and nitrosylmyoglobin in cooked meats. In Meat Science, vol. 14, 1985, no. 3, p. 175-190. PMiD:22055936

MØLLER, J. K. S., JENSEN, J. S., OLSEN, M. B., SKIBSTED, L. S., BERTELSEN, G. 2000. Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere. In Meat Science, vol. 54, 2000, no. 4, p. 399-405. PMiD:22060798

MØLLER, J. K. S., JAKOBSEN, M., WEBER, C. J., MARTINUSSEN, T., SKIBSTED, L. H., BERTELSEN, G. 2003. Optimization of colour stability of cured ham during packaging and retail display by a multifactorial design. In Meat Science, vol. 63, 2003, no. 2, p. 169-175. PMiD:22062176

OZDEMIR, M., FLOROS, J. D. 2004. Active food packaging technologies. In Critical Reviews in Food Science and Nutrition, vol. 44, 2004, no. 3, p. 185-193.

O’GRADY, M. N., MONAHAN, F. J., BAILEY, J., ALLEN, P., BUCKLEY, D. J., KEANE, M. G. 1998. Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs. In Meat Science, vol. 50, 1998, no. 1, p. 73-80. PMiD:15239372

PAYNE, S. R., DURHAM, C. J., SCOTT, S. M., DEVINE, C. E. 1998. The effects of non-vacuum packaging systems on drip loss from chilled beef. In Meat Science, vol. 49, 1998, no. 3, p. 277-287. PMiD:22060578

RANDELL, K., HURME, E., AHVENAINEN, R. AND LATVA-KALA, K. 1995. Effect of oxygen absorption and package leaking on the quality of sliced ham. In Ackermann, P., JÄGERSTAD, M., OHLSSON, T. 1995. Foods and Packaging Materials: Chemical Interactions. The Royal Society of Chemistry : Cambridge, p. 211–16. ISBN 9780854047208.

REYNOLDS, G. 2007. Superabsorbent soaks up packaging problems. [online], [2007], [cit. 2011-01-10]. Retrieved from the web:


ROBERTSON, G. L. 2006. Food Packaging – Principles and Practice. 2nd edition, CRC Press, Boca Raton : USA. 2006. p. 291. ISBN 978-1-4200-7844-2

ROONEY, M. L. 1995. Active Food Packaging. London, UK : Chapman & Hall, 1995, 275 p. ISBN 0 7514 0191 9.

ROONEY, M. L. 1998. Oxygen scavenging plastics for retention of food quality. In Proceedings of Conference on Advances in Plastics – Materials and Processing Technology for Packaging. Pira International, Leatherhead, Surrey, UK, 25 February.

ROONEY, M. L. 2005. Introduction to active food packaging technologies. In HAN, J. H., 2005. Innovations in Food Packaging. London, UK : Elsevier Ltd., 2005. p. 63-69. ISBN 0123116325.

SEIDEMAN, S. C., DURLAND, P. R., 1984. The utilization of modified atmosphere packaging for fresh meat: a review. In Journal of Food Quality, vol. 6, 1984, no. 3, p. 239-252.

SIVERTSVIK, M., ROSNES, J. T., BERGSLIEN, H. 2002. Modified atmosphere packaging. In OHLSSON, T., BENGTSSON, N., 2002. Minimal processing technologies in the food industry. Woodhead Publishing Ltd. : Cambridge, UK. 2002, p. 61–86. ISBN 978-1-85573-547-7.

SMITH, J. P., RAMASWAMY, H. S., SIMPSON, B. K. 1990. Developments in food packaging technology. Part II: Storage aspects. In Trends in Food Science & Technology, vol. 1, 1990, p. 111-18.

STILES, M. E., 1991: Modified atmosphere packaging of meat, poultry and their products. In OORAIKUL, B., STILES, M.E., 1991. Modified atmosphere packaging of food. New York: Ellis Horwood. 1991, p. 118-147. ISBN 978-0442311926.

SUPPAKUL, P., MILTZ, J., SONNEVELD, K., BIGGER, S. W. 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. In Journal of Food Science, vol. 68, 2003, no. 3, p. 408-420.

TEWARI, G., JAYAS, D. S., JEREMIAH, L. E., HOLLEY, R. A. 2001. Prevention of transient discoloration of beef. In Journal of Food Science, vol. 66, 2001, no. 3, p. 506-510.

VERMEIREN, L., DEVLIEGHERE, F., VAN BEEST, M., DE KRUIJF, N., DEBEVERE, J. 1999. Developments in the active packaging of foods. In Trends in Food Science and Technology, vol. 10, 1999, issue 3, p. 77-86.

VERMEIREN, L., DEVLIEGHERE, F., DEBEVERE, J. 2002. Effectiveness of some recent antimicrobial packaging concepts. In Food Additives and Contaminants, vol. 19, 2002, supplement 1, p. 163-171. PMiD:11962704

ZHAO, Y., WELLS, J. H., MCMILLIN, K. W. 1994. Application of dynamic modified atmosphere packaging systems for fresh red meats: review. In Journal of Muscle Foods, vol. 5, 1994, issue 3, p. 299-328.




How to Cite

Pavelková, A. ., & Flimelová, E. . (2012). Active packaging system for meat and meat products. Potravinarstvo Slovak Journal of Food Sciences, 6(3), 21–27.

Most read articles by the same author(s)

1 2 > >> 

Similar Articles

You may also start an advanced similarity search for this article.