Influência da embalagem a vácuo submetida ou não ao túnel de encolhimento na estabilidade e prazo de validade comercial da carne bovina: revisão de literatura

Abstract

Cattle farming in Brazil is of great importance to the economy and food security. In this context, understanding beef consumption in Brazil and worldwide, consumer preferences, and technological advances in processing and preservation becomes essential to maintain competitiveness and meet quality demands. Sensory attributes play a central role in purchasing decisions, with appearance, color, and freshness standing out as the most valued factors at the time of purchase. Therefore, packaging plays a crucial role, as vacuum systems and shrink tunnels directly influence stability, shelf life, and the preservation of sensory characteristics such as color, texture, juiciness, and tenderness—attributes that determine final consumer acceptance. The objective of this theoretical research was to relate the effects of vacuum packaging, associated or not with the shrink tunnel, on the stability, quality, and commercial shelf life of beef. The study is characterized as an exploratory and descriptive literature review, conducted between June 2025 and March 2026, through searches in the databases PubMed, SciELO, and Elsevier, in addition to data from institutional reports of the Brazilian Association of Beef Exporting Industries and the Brazilian Agricultural Research Corporation. Vacuum packaging is effective in reducing lipid oxidation, slowing microbial growth, and extending the shelf life of refrigerated meat, although it presents limitations related to initial color perception. The shrink tunnel acts as a complement by improving film adhesion, eliminating air pockets, reducing exudate losses, and enhancing the commercial presentation of cuts. The combination of these technologies helps preserve sensory quality, ensure food safety, and meet consumer market demands