Influence of composite edible coating systems on preservation of fresh meat cuts and products: a brief review on their trends and applications

Development of composite edible coating systems is a new technological approach towards coating of foods to conserve their quality and safety. Edible coatings are single or multiple miscible biopolymers which significantly improve the shelf life of fresh meat cuts or products by lowering water activity (aw), reducing lipid oxidation and met-myoglobin formation, improving product appearance in package by reducing water drips, and retention in native volatile flavours. Edible coatings can also carry functional ingredients such as antimicrobials, antioxidants, and several components/molecules which are embedded in polymer matrix expresses its barrier and surface protection properties. With these properties towards the preservation of meats, edible coating is a robust technological approach both in conventional and advanced food processing. The present article reviews the research contributions and innovations in the development of edible coating/films, and summarises the applications of different lipid, polysaccharide, protein, herbal, microbial and nanomaterials and their multi-component edible coating systems for preservation of meat cuts and products