Conclusion
Consumer demands are driving research and
development for alternatives to petroleum-based
packaging materials including those with recyclable or
edible properties, as well as those materials made from
renewable/sustainable agricultural products.
Biopolymers when applied to muscle foods with other
food grade compounds (i.e. chelators, antimicrobials,
anti-oxidants), bio-based, edible, or biopolymer
packaging cannot only enhance the quality or safety
of the food, but slow deterioration, extend the shelf life,
and in some cases, impart desirable characteristics
(color, flavor, etc.) to the food. However, as with all new
or novel packaging developments destined for
consumers, cost, organoleptic, consumer preference,
toxicological, safety, and regulatory considerations
must be addressed if these types of technologies are
to be adopted and implemented by the muscle foods
industry (Cutter, 2002b).