La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Carbon monoxide (CO) for packaging of meats? Part II

The use of carbon monoxide (CO) for meat packaging is forbidden in most countries due to the potential toxic effect and potential fraud of product freshness, while its use is allowed in some countries. The commercial application of CO in food packaging has not then been considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle food spoilage, and this was the primary concern raised for prohibition, since this may mislead consumers.
The purpose of this review is to discuss the advantages of CO and its industrial limits. The most recent literature on consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems are also discussed. Recommendations and future prospects are addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust system of regulation and control that can respond effectively to new challenges.

Carbon monoxide (CO) for packaging of red meats?

Over the past few decades, modified atmosphere packaging (MAP) of red meats has been a promising area of research. MAP means modifying the gas composition in contact with the food either by replacing the air with a single gas or a mixture of gases (naturally present in the atmosphere: N2, O2, CO2, Argon). However, the use of carbon monoxide (CO) for meat packaging is not allowed in most countries due to the potential toxic effect and potential fraud of product freshness, while its use is controversial in some countries.
The purpose of this review is to collect the most recent research results on the use of CO in modified atmosphere packaging (MAP) of muscle foods. The advantages of CO and its industrial limits are presented and discussed.

Authentication of the origin and conditions of production, processing and preservation of poultry meat products

Food product authentication encompasses several concepts. In this review, only aspects relating to the authentication of the origin and conditions of production, processing and preservation of poultry meat products will be discussed. So far, in response to the legislator’s request, technical efforts have focused on detecting adulteration of products, in particular the recognition of species. DNA-based techniques have proven to be highly effective, reliable and fast in meeting this need. They are now used routinely by control laboratories. In addition to the nutritional and health quality of products, consumers want to be reassured also about the geographical origin (local, national product, AOC, IGP) and the rearing conditions in particular those under official quality signs (Label Rouge, Organic). Research efforts must therefore be continued to develop techniques that are fast, reliable, easy to use and inexpensive to meet these new expectations.

Meat Quality for a Sustainable future – Eating quality, standards and innovative solutions for trade

This meeting/workshop has been organized by the United Nations Economic Commission for Europe (UNECE) in collaboration with the organizers of the 2019 International Congress of Meat Science and Technology (ICoMST). The international UNECE meeting/workshop was focused on sustainable meat quality and standards; the latest developments in the area of eating quality; innovative solutions for sustainable meat trade; food integrity, traceability of meat and blockchain technologies; as well as sustainable solutions to food loss/waste prevention in the meat sector. Presentations of speakers are available on

Food wastage and microbiological spoilage: where does the French food industry stand?

Reducing food loss and wastage, which is currently estimated as one-third of world food production, represents a major challenge for society at the beginning of this 21st century. In this context, an important survey of the French food industry by RMT Florepro provides new information on these losses. At the industrial level, this problem concerns all food companies and in particular those in the meat sector. These companies must often deal with recurring alterations of their products. These alterations have non-negligible economic impacts for these companies although they are difficult to measure. Their origin is often microbiological with specificities according to the product categories considered.
To detect these alterations, food companies use reliable methods that detect spoilage at an early stage. Control methods they apply are based on different control solutions that are not always fully satisfactory. Among these solutions, biopreservation represents an original approach that is compatible with the evolution of consumers’ trends towards products that are free or less rich in additives and preservatives. This technology however remains widely known among manufacturers depending on the sectors and products considered.
In the end, it appears that a better understanding of the ecosystems of products and their overall physico-chemical composition is necessary to remove a certain number of obstacles encountered today by manufacturers in order to anticipate and effectively combat the occurrence of microbial alterations. In this respect, recent progress in instrumental techniques and molecular biology methods offer interesting prospects.

Environmental impact of high pressure treatment for the preservation of cooked ham

Within the framework of the ANR BlacHP project, a new stabilization process for reduced nitrite meat products has been developed. The objective of this study was to assess the environmental impact of the life cycle of cooked ham treated with a combination of biopreservation by lactic bacteria and high pressure treatment, and compare it to a conventional cooked ham. The results of the life cycle assessment of the ham show that the introduction of high pressure and biopreservation has no significant additional environmental impact.

Calendrier des prochains évènements

Aucun événement

qrcode vpc

Pour Accéder au site V&PC depuis votre smartphone,
veuillez scanner ce flashcode.

Mentions légales

Politique de confidentialité

Contacter VPC

  • Adresse :    ADIV - 10, Rue Jacqueline Auriol
    ZAC du Parc Industriel des Gravanches
    63039 CLERMONT-FERRAND cedex 2