Abstract
ABSTRACTShelf‐life and quality of fresh red meat can be extended by using modified atmosphere packaging (MAP) coupled with refrigerated storage. MAP with elevated levels of carbon dioxide and reduced levels of oxygen inhibits the growth of various aerobic spoilage bacteria and prolongs color stability of fresh red meat. However, in‐package headspace conditions are dynamic because of permeability of packaging films, microbial growth, pigment oxidation, gas absorption and mobilization in meat, and lipid oxidation. To further extend the shelf‐life and quality of meat, dynamic MAP systems are required to respond to the changes in packaged meat. This review focuses on the changing conditions within the microenvironment of packaged meat. The growth of microorganisms, meat pigment oxidation, and carbon dioxide absorption in MAP fresh red meats are considered. Examples of various dynamic MAP systems currently in use are given, along with the specific requirements of each system regarding meat fabrication, packaging, distribution, and display. Mathematical models, as a tool to understand in‐package micro‐environment modifications over time and how these changes influence meat quality and shelf‐life, are also discussed.
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