Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products. This study assessed the environmental impact of a pork schnitzel and two soy-based schnitzels in terms of three different functional units to reflect the products’ functions as meal components and suppliers of high quality proteins. For a functional unit of 1 kg of product, the pork schnitzel induces the largest environmental impact for most environmental impact indicators.
The effectiveness of active packaging systems with green tea extract and oregano essential oil was checked for their use in sliced cooked ham. Three packaging systems were evaluated: i) control group without active film, ii) ATGT packed with active film of green tea extract (1%) and iii) ATRX with a mixture of green tea extract and oregano essential oil (1%). The evolution of microbiological, physicochemical (pH, aw, colour and lipid oxidation) and sensory attributes were analysed after 0, 7, 14 and 21 days of refrigerated storage.
