Abstract
Consumers today expect long shelf life of food products as well as good nutritive and sensory quality and safety. The objective of this study was to review available published researches related to maintenance of fresh red meat quality and safety using packing gases as food additives. Sensory quality and especially colour of meat are the most important indicators for freshness at the moment of purchasing. Recent advances in modified atmosphere packing have focused on finding the best gas mixture that keep fresh meat initial colour, its stability, and shelf life of product, to minimize microorganisms growth, lipid oxidation and provide product safety. To fulfill these goals, food industry developed modern technology of using modified atmosphere for food packaging.
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