Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

• Main Authors: Karna Ramachandraiah, Sung Gu Han, Koo Bok Chin
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2015-02-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Nanotechnology; Nanomaterials; Meat Products; Application; Challenges; Risks
• Online Access: http://www.ajas.info/upload/pdf/ajas-28-2-290.pdf

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.