Storage and Preservation of Raw Meat and Muscle-Based Food Products: IV Storage and Packaging

Numerous techniques have evolved over time to enhance meat preservation, many older approaches still persisting today in modified formats and augmented by newer technologies targeted at prolonging the shelf life of meat products. This book chapter covers aspects of preservation techniques employed for fresh meat, with particular emphasis on different types of packaging such as vacuum packaging, modified atmosphere packaging, vacuum skin packaging, and others. Other parts of this chapter are devoted to packaging materials and some novel emerging technologies within the area, including nanomaterial packaging applications and developments in flexible film properties for possible food and meat application. The availability of all of these technologies, and the continued emphasis on improving them, creates opportunities for meat companies to develop novel products for new markets.