Abstract
Meat is the most valuable animal product, the nutritional composition and high-moisture content of meat make it susceptible to deterioration in quality, arising from microbial spoilage and other enzymatic and oxidative deterioration. Packaging can significantly affect the shelf life of fresh meat and meat products, and therefore the microbiological status of the packaged product.The main purpose of packaging is the protection of meat and meat products, preservation of characteristics during storage and sensory properties of the quality. The aim of the research wass to highlight the influence of thenatural bioactive substances in packaging and opportunity to increase the shelf life of fresh meat and meat products.
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