Methods of Meat Packaging
Meat packaging is an essential part of the food industry that involves the process of enclosing meat products in different types of materials to maintain their freshness and quality. The packaging of meat has evolved over the years, with various materials and techniques being developed to improve the preservation and presentation of meat products.
The three primary methods of meat packaging are:
Modified Atmosphere Packaging (MAP): This is a technique where the air surrounding the meat product is replaced with a controlled gas mixture that has a specific composition to preserve the meat's quality. The mixture usually consists of nitrogen, oxygen, and carbon dioxide, which helps to delay the growth of bacteria and extend the meat's shelf life. This type of packaging is commonly used for fresh meat products such as beef, pork, and poultry.
Advantages of MAP: MAP can extend the shelf life of meat products, maintain their color and appearance, and reduce the risk of bacterial growth, which can cause spoilage...









