Rosemary and oxygen scavenger in active packaging for pork

Researchers at the University of Copenhagen in Denmark compared three different packaging systems: vacuum packaging, rosemary active packaging, and oxygen scavenger packaging for their ability to counteract lipid oxidation in pork patties upon storage at 5 °C for 60 days following high pressure processing (HPP).
The researchers found that rosemary active packaging was the most effective method to protect pork patties from the HPP-induced lipid oxidation, while oxygen scavenger packaging was not effective since residual oxygen remained in the package in the initial period of storage. An article about the research is published in Food Packaging and Shelf Life.
Click here for an abstract of the article.
Click here for more information about the NVC Course Food Packaging.

If you have any questions about this subject, please contact us: info@nvc.nl, +31-(0)182-512411. This item is also included in our monthly overview, the NVC Members-only Update.