Abstract
The growing demand for alternative food packaging materials has gained significant attention, driven by both European and global policies aimed at promoting a more sustainable food system. In the present work, more sustainable packaging materials were compared to a conventional system (tray in PET/EVOH/PE with lid in PET/EVOH/PE) to preserve pre-cut cooked ham and mortadella packaged under a modified atmosphere during storage. The alternative systems included a tray in PET/R-PET/PET with a BOPET lid (System 2) or a lid in PET-AlOx/PET (System 3) and a tray in BIOPET/R-PET/PET with a BIOPET lid (System 4). The results revealed that the packaging systems, storage time (performed at 4°C), and light/dark conditions significantly affected the physicochemical properties and microbiological stability of both processed meat products. In particular, cooked ham stored in System 1 exhibited the best color retention, with a* and b* color coordinates slightly degrading over time. Mortadella samples, on the contrary, appeared less affected by discoloration phenomena, with System 2 under light conditions performing the worst in preserving the product. a(w) and pH decreased in cooked ham and mortadella packaged in all systems throughout the storage period, with light exposure accelerating these changes. Finally, microbiological analysis demonstrated that alternative System 2 performed similarly to conventional System 1 in controlling microbial growth during product storage. The results highlight the importance of thoroughly exploring the effects of more sustainable packaging materials to maintain product quality, particularly in terms of color, a(w), and pH.