Feasibility of biodegradable bags for vacuum-packaging of beef: a small-scale study

Abstract

The growing demand for environmentally sustainable food packaging has stimulated interest in biodegradable alternatives to conventional materials, not only at an industrial level but also for small-scale craft productions. This pilot study evaluated the feasibility of using biodegradable and compostable poly-butylene adipate-coterephtalate (PBAT)-based vacuum bags as an alternative to standard polyamide/polyethylene (PA/PE) bags for fresh beef packaging under artisanal conditions. Beef steaks were vacuum-packed, stored at 4 °C for 11 days, and packaging performance was evaluated over time through measurements of pH, water activity, drip loss, microbiological quality, and color of meat. Overall, biodegradable bags showed similar performances to those of PA/PE throughout storage. No relevant differences were observed concerning all parameters under investigation, indicating that the biodegradable packaging adequately preserved the quality of meat under the experimental conditions tested. Results support the feasibility of PBAT-based bags for vacuum-packaging of beef steaks in small-scale production systems.