Author(s): Rabya A. Lahmer, Angela Morris, Simon F Curling, Graham A Ormondroyd, Davey L. Jones and Prysor A. Williams
Article publication date: 2015-09-01
Vol. 33 No. 2/3 (yearly), pp. 111-114.
247
Keywords
Contamination, Microbiological Quality, Packaging, Raw Meat, Spoilage.
Abstract
Sheep wool can be used as an eco–friendly type of packaging that, due to its complex physical and chemical composition, can also help control humidity and reduce condensation. Given these properties, the potential of wool to be used as packaging liners for the transport of food products is of interest. The present study assessed the microbiological quality of meat packaged and stored at room temperature for 40 h in conventional EPS (expanded polystyrene) boxes and cardboard boxes lined with wool using standard, approved culturing techniques. The findings suggest that the wool may have potential market value as packaging liners for transporting meat, and possibly other food products. Further research is needed to allow better characterization to real-world conditions, and understanding of how wool used as a packaging liner could help maintain food quality on a larger scale.