ABSTRACT
This chapter discusses implementation of modified atmosphere packaging (MAP) for long shelf life of centrally prepared retail-ready meat cuts with special emphasis on packaging film permeability. Muscle food tissue continues to metabolize just after slaughter, utilizing storage carbohydrates and fats. In the absence of further processing, microbial growth results as the energy stores are depleted and metabolic products accumulate in the tissues. Modified atmosphere packaging is defined as “the packaging of a perishable product in an atmosphere which has been modified so that its composition is other than that of air.” Vacuum-packaging is the earliest form of MAP developed commercially and is used for products such as cuts of fresh red meat, cured meats, hard cheeses, and ground coffee. The vacuum skin packaging, a vacuum is used to apply a thermoformable film as a skin over the meat placed on a rigid backboard. Oxygen scavengers have been proven to be effective in preventing growth of molds.
