The Effect of biodegradable film packages on texture and color properties of Alentejano x Duroc pork meat

Abstract

The use of packaging is beneficial for food preservation, reducing the influence of external factors, such as physical, chemical and even microbiological factors that are responsible for food quality, safety, and hygiene (Daniloski et al., 2019). In recent years, the use of biodegradable films and packages have been investigated due to their non-toxic, biodegradable and environmentally friendly properties. They offer a viable solution for the reduction of conventional plastics from sources, such as oil (Fernando et al., 2015; Leceta et al., 2013). All the factors described above combined with the need to extend shelf life and protect foods from external factors, has led to an increase in the use of these films (Abdollahi et al., 2012). The aim of this study was to assess the effect of biodegradable film compared with the commonly used package in three batches of meat (latissimus dorsi muscle, a commercial cut named “secreto”) from “Alentejano x Duroc pig cross breed”. Colour and texture were studied in two different storage times: 0 and 6 months. Colour was evaluated using the chromatic coordinate system L* a* b*, measured with a Konica Minolta colorimeter and texture evaluation was done measuring the Warner-Bratzler (WB) shear force. Following an analysis of variance, at a significant level of 0.05, no significant differences in shear force were found between 0 and 6 months of storage (p>0.05). Considering the analysis of the colour results, no significant differences were found between 0 and 6 months, between different batches. Because no significant differences were found in the meat texture and colour between the two storage times, it is possible to conclude that the use of these biodegradable film packages could contribute to maintain meat quality.