P.PSH.0891 - Smart Pack/coatings design to optimise meat quality (Monash GRIP)
Over the years, food packaging has grown from being solely used as a simple barrier function protecting the food, to oxygen-scavenging and intelligent functions such as antimicrobial activity control & atmosphere control.
| Project start date: | 30 June 2017 |
| Project end date: | 24 May 2021 |
| Publication date: | 26 April 2024 |
| Project status: | Completed |
| Livestock species: | Grain-fed Cattle, Grass-fed Cattle, Sheep, Lamb |
| Relevant regions: | National |
|
Download Report
(0.3 MB)
|
|
Summary
The project will focus at developing new polymer Smart Packaging technology to improve meat colour and have predicatable eating profile. This is in response to recent studies that have shown Modified Atmosphere Packaged red meat whilst improving meat red bloom has an effect on meat tenderness. Further, there are merchandising conditions such as display under UV light which are known to discolour meat and reduce value.
Objectives
The objective was to create a polymer membrane that can show efficient regulation of the oxygen transport by UV irradiation. This was achieved, and the material exhibited reversible control of the oxygen permeability for at least 4 cycles without loss of photocontrol performance.
Key findings
A photoresponsive, and highly efficient polymer was designed, synthesised and fabricated as a ‘smart’ polymer coating.
The results indicated that this method of oxygen permeability control is highly applicable in the packaging field, as it required a small amount of the high-value coating, is very efficient (requiring small UV irradiation doses), and can tune the oxygen permeability for at least 4 cycles without loss of photo-control performance.
Benefits to industry
The techonology can be used in conjunction with very cheap LDPE, making it fiscally viable. In addition, the techonology uses only 3 polymer layers, 2 of which are ultra-thin, while industry standards require 4–7 layers, which further increases its fiscal applicability while reducing plastic waste. Finally, the ability to modify the oxygen permeability throughout the supply chain will allow suppliers to optimise the quality and colour of the meat as it passes through the storage and sale processes.
Future research
•Investigating other permeability properties of the coating such as the WVTR.
•Prototyping the technology and testing its effect on packaged meat.
•Investigating the biocompatibility of the novel polymer.
•Working with suppliers on ways to integrate the technology within their production processes.
More information
| Project manager: | Michael Lee |
| Contact email: | ereports@mla.com.au |
