Packaging systems and materials used for meat products with particular emphasis on the use of oxygen scavenging systems

The extremely demanding and competitive meat market in developed countries is continually looking for novel, sophisticated and stable products which retain to the greatest extent possible the eating quality of the fresh product, as well as safer and better tasting processed and convenience-style muscle-based foods. The role that packaging plays in addressing all of this, and much more besides, cannot be underestimated. Modified atmosphere packaging (MAP) can increase the shelf life of meat products, allowing distribution of fresher products even in areas far removed from the site of product manufacture. Case-ready packaging is an efficient, economical and safer centralized packaging. Packaging formats for meat food products vary significantly and are linked with the method of production, storage and consumer preference. Oxygen scavengers are the most commercially important sub-category of active packaging for food products and the most well-known O2 scavenger takes the form of small sachets containing various iron-based powders containing an assortment of catalysts.