Potential applications nanotechnology in meat packaging

In an article published in the Asian-Australasian Journal of Animal Sciences, researchers at Chonnam National University in Korea give a review of the potential applications for nanotechnology in meat processing and packaging.
The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds.
However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits.
Click here for the article (555 kB).

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