Vacuum packaging system and the quality of fresh beef: a systematic review
DOI:
https://doi.org/10.5327/fst.558Palavras-chave:
beef, vacuum packaging, preservation, systematic reviewResumo
The quality and food safety of beef are fundamental in the food industry. In this study, a systematic review was carried out to assess the impact of the vacuum-packing technique added to some complementary beef preservation methodologies compared to the traditional method. The analysis made it possible to map the current state of the subject, identify gaps in knowledge, and suggest directions for future research. Using a robust methodology, which included a research protocol and critical analysis and evaluation of documents, with the aim of answering the guiding questions “What are the advantages, disadvantages and limitations of the vacuum packaging method compared to its adaptations used for packaging fresh beef?” and “How does the vacuum packaging system affect the nutritional and sensory quality of fresh beef?.” Through the searches, 80 studies published between 2017 and 2023 were selected and analyzed in databases such as Web of Science, Science Direct, and Scopus, resulting in the choice of 7 for final analysis. The bibliometric analysis revealed a greater number of publications in 2017, with a predominant focus on beef production and preservation. The effectiveness of vacuum packaging in different methodologies to improve the preservation of fresh beef was highlighted, emphasizing the importance of complementary preservation methods such as refrigeration and freezing. It was concluded that combining vacuum packaging with other technologies offers an integrated approach to improving the preservation of meat products, extending their shelf life, and maintaining their sensory characteristics. This study makes a significant contribution to the understanding of packaging systems in the beef industry, providing valuable insights for academics and professionals in the sector.
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