The aim of this innovative project is to improve the oxidative state and the substantial quality of meat packed under modified atmosphere (MAP), which is usually characterized by high oxygen concentration. UV absorbers are to be used to suppress oxidation reactions of the different components of packaged meat. The research work of this project is focussed on the development of a cover film with an optimized UV-filter. Furthermore, the ratio between headspace and meat as well as the composition of the protective gases should be optimized. Finally, all efforts should contribute to the stabilization of the quality and safety of the product and to an improved consumer protection.
Additionally, a routine test for large series of trials with many parameters are to be developed to get an overview and data, respectively, concerning the influence of the UV filter effect (various UV filters), the lighting conditions (UV part, light intensity, light colour, light sources, etc.), the oxygen concentration within the MAP as well as the temperature on the oxidative processes in fresh meat (fat and meat colour). By using a model system (meat component model), the different influences could be analysed in short time and the different effects could be prioritized. This model (meat component model) should be used as a tool for further research as well as for industrial product development.
The suitability of the new developed and optimized modified atmosphere packages for fresh meat and their benefit in comparison to established packaging concepts should to be verified in practical packing trials on an industrial scale.