The storage and preservation of meat: 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 technologies employed for fresh meat, with particular emphasis on different types of packaging formats, such as vacuum packaging, gas flushing-modified atmosphere packaging, vacuum skin packaging, and others. Other parts of this chapter are devoted to packaging materials, testing methods, novel emerging technologies within the area, including nanomaterial packaging applications, antimicrobial and smart packaging systems for meat packaging applications. The availability of these technologies, and the continued emphasis on improving their performances, creates opportunities for meat companies to develop novel products for new markets.