ArticleJournal of food science2025
Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial Quality.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
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Authors and funding
8 authors.
Funding
Abstract
The growing demand for alternative food packaging materials has gained significant attention, driven by both European and global policies aimed at promoting a more sustainable food system. In the present work, more sustainable packaging materials were compared to a conventional system (tray in PET/EVOH/PE with lid in PET/EVOH/PE) to preserve pre-cut cooked ham and mortadella packaged under a modified atmosphere during storage. The alternative systems included a tray in PET/R-PET/PET with a BOPET lid (System 2) or a lid in PET-AlOx/PET (System 3) and a tray in BIOPET/R-PET/PET with a BIOPET lid (System 4). The results revealed that the packaging systems, storage time (performed at 4°C), and light/dark conditions significantly affected the physicochemical properties and microbiological stability of both processed meat products. In particular, cooked ham stored in System 1 exhibited the best color retention, with a* and b* color coordinates slightly degrading over time. Mortadella samples, on the contrary, appeared less affected by discoloration phenomena, with System 2 under light conditions performing the worst in preserving the product. a
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