Raw meat shel life increasing by antimicrobial edible coating

The aim of this work is show how the integration of antimicrobial and edible pectin films from food waste could increase the shelf life of different kind of meat[1]. Chicken and beef raw meat are the two type of meat considered; in two different form: hamburger and sliced meat. To obtain this edible film are used low methoxyl (LM) pectin esterification degree 30-36% and amidation degree 14-20%, in addition with glycerol as plasticizers[2]. The antimicrobial activity are improved with LAE (Ethyl-N-lauryl-L-arginine), 1,6 mg/ml[3]. To observe the real activity of LAE and the migration of that from the coating, all kind of meat are wrapped with different coating: • Pectin film without LAE • Reticulated Pectin film without LAE • Pectin Film with LAE • Reticulated Pectin film with LAE To reticulate the film Calcium D-Pantothenate are added by spraying techniques. All the samples are wrapped in the antimicrobial coating, put inside a Styrofoam tray, closed with polyethylene film, and stored at 4°C. The test consist to check the microbial growth during the storage periods with classic microbiological protocol. 10 grams of sample is mixed with 90 ml of sterile physiological water with a stomacher, the solution formed after serial dilution is inoculated inside Plate count agar media. The bacterial colonies in Petri dish, after 24 hour of incubation at 30°C, are counted to determinate Ufc/g so to establish when meat are not more safe for human health[4]. The final goal of this work is show how the integration of not polluting coating, produced from food waste, had a synergic activity with classic packaging to increase shelf life and safety of high perishable food. The point above means a longer life of the plastic packaging too, then a less production of plastic waste and a better health of environment.