Speaker
Description
The materials commonly used to package fresh meat are of petroleum origin and contribute significantly to environmental pollution. On the other hand, obtaining biodegradable materials faces many challenges, mainly inferior mechanical properties, but also reduced stability in the presence of meat, as shown in this research study. In the direct interaction between the whey and gelatin-based hydrogel and meat, inside the packaging and at refrigeration temperatures, substance exchange processes prevailed, although the original purpose of the hydrogels, to absorb excess moisture from the meat and to ensure optimal preservation conditions of fresh meat qualities, was achieved. These results encourage at least two directions of development of the formulation used in the study: towards the improvement of the dye-free formulation and, towards the development of an innovative meat marinating solution formulation with a dual role – as a biocompatible absorbent and as a tenderizing and flavoring agent.
