Modified Atmosphere Packaging and the Shelf Life of Meat

Abstract

Modified atmosphere packaging (MAP) combined with refrigerated storage is an efficient preservation method to extend the shelf life of meat and meat products. The application of such “soft hurdles” reduces the rate of meat product deterioration and spoilage caused by microbial growth. The application of MAP can better maintain the quality and prolong the shelf life of meat, minimally processed meat products (e.g. marinated) and ready-to-cook commodities. The most widely used gases for MAP meat products are CO2, O2 and N2. The major drawback of using MAP is the significantly shortened shelf life once MAP integrity is compromised. Novel smart packaging solutions have been developed for monitoring package integrity and gas concentration in the headspace. This article reviews the current practices and research developments for the application of MAP to meat and meat products.