{"id":235785,"date":"2026-04-03T18:33:39","date_gmt":"2026-04-03T16:33:39","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/qualita-del-salame-effetto-di-un-packaging-alternativo\/"},"modified":"2026-04-03T18:37:53","modified_gmt":"2026-04-03T16:37:53","slug":"qualita-del-salame-effetto-di-un-packaging-alternativo","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/qualita-del-salame-effetto-di-un-packaging-alternativo\/","title":{"rendered":"The quality of the salami, the impact of alternative packaging"},"content":{"rendered":"\n

The aim of a recent study<\/strong>, carried out by a group of Italian researchers (Leni et al., 2025<\/strong>), was to evaluate the effectiveness of an alternative food packaging system<\/strong> for use in the cured meat sector<\/strong>. In particular, two types of packaging (one conventional, made of BOPA\/EVOH-PE, and one alternative, made of BOPP-ALOx\/PP, which is single-material and more sustainable) for whole salamis were tested and compared over a 90-day storage period at 4 \u00b0C. The samples were monitored for colour, water activity, pH, lipid oxidation and microbiological growth.<\/p>\n\n\n\n

The results <\/strong>show that the innovative material, whilst providing a good gas barrier, induces condensation due to its low water vapour permeability. As a knock-on effect, this leads to an increase in surface water activity and a colour change in the outer surface towards darker shades compared to the product packaged in the conventional system.<\/p>\n\n\n\n

Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

The sustainable packaging tested in a recent study has proved to be a promising option for packaging whole salamis, although the effects caused by condensation require further investigation in order to minimise its impact on product quality<\/p>\n","protected":false},"author":3836,"featured_media":235782,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[20696,19809],"tipologia":[],"coauthors":[20682],"class_list":["post-235785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-packaging","tag-salami"],"acf":[],"yoast_head":"\nThe quality of the salami, the impact of alternative packaging - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"The BOPP-ALOx\/PP packaging tested in a recent study has proved to be a promising option for packaging whole salamis\" \/>\n<meta name=\"robots\" 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