摘要：One of the novel techniques in preserving muscle foods, sensitive especially to microbiological spoilage, is antimicrobial packaging as a version of active packaging systems. The principle of antimicrobial packaging is to ensure controlled release of antimicrobial agents incorporated into packaging materials or package atmosphere, into the package contents, and thus, to protect the food effectively in a longer period of time. Antimicrobial packaging systems generally applied in meat technology are moisture absorbing and controlling systems, incorporation of antimicrobial agents in packaging materials, and packaging with antimicrobial biopolymer films and coatings. Present study reviews general principles and application of antimicrobial packaging systems used in meat technology based on current studies on the topic.
