Packaging of Fresh and Frozen Poultry

Packaging has been developed as a way to protect food from the environment during handling, from transportation to preparation. The development of frozen packaging is significant and food packaging has continued to evolve since that time as an important method of preserving foods, particularly high value-added products such as poultry and other muscle foods. Today, food packaging aims to maintain quality characteristics such as physicochemical and microbiological parameters as well as aesthetic and retailing functions. Packaging should slow down or reduce deteriorative changes such as enzyme-mediated catalytic activity, lipid oxidation, or color changes in fresh or frozen foods. In addition, packaging should also reduce or inhibit the growth of spoilage and pathogenic microorganisms. The combination of packaging technologies with cold or frozen storage helps to maintain an adequate shelf life. The use of other preservative technologies could help to improve and extend the shelf life of poultry meat and products. Recent developments and trends in packaging include active packaging, the use of biodegradable materials, and convenience and multifunctional packaging.