Abstract
The primary objective for packaging fresh and processed meats is to limit and delay both the growth of spoilage and pathogenic microorganisms and deteriorative chemical reactions through adequate containment, which is followed by the maintenance of the optimal sensory and other quality characteristics of the product within a specified shelf life through adequate protection and preservation. This book chapter will discuss the sensory quality changes that occur in fresh and processed meat products with respect to colour, flavour and texture, and also the typical packaging conditions that are used to maintain the sensory quality of these products throughout shelf life. Sensory quality changes that are not directly related to packaging conditions are also mentioned briefly for the sake of completeness.
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