Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere

Effects of modified atmosphere packaging, with the addition of an active edible coating on quality and shelf-life of osmotically dehydrated pork meat was investigated. The pork was osmotically dehydrated, coated with starch based active edible coating with oregano essential oil and packed under atmospheric conditions and under modified atmosphere. The packaged meat was kept at 4 degrees C for 2 months and was analyzed physico-chemically, microbiologically and sensorially. All physico-chemically parameters were improved and shelf-life was prolonged. Meat quality was promoted by using modified atmosphere packaging with active edible coating.Lipid oxidative changes were less pronounced in samples packed under modified atmosphere. The microbiological profile showed that the osmotic dehydration is hygienically safe, but samples packed under modified atmosphere showed higher level of microbial stability compared to samples packed in atmospheric conditions, although all groups remained stable during 60 days (which is a result of the active edible coating application).