Abstract
AbstractInnovative polymeric films based on blends of nylon 6 and ethylene‐co‐vinyl alcohol, previously tested by contact with the simulating fat‐containing foods, were further tested as packaging for fresh minced meat. As quality attributes for the shelf‐life evaluation, the microbiological parameters and some chemical–physical parameters were chosen. The changes that occurred during the evaluation period of 6 days were monitored by several means on both the polymer films and the fresh meat. The results suggest that the barrier properties of the polymeric films were shown to play a determinant role in the lipid oxidation, thus confirming the previous evaluation of the simulating foods. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 93: 23–29, 2004
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