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Meat Biotechnology pp 425–451Cite as

Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems

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Preservative packaging of meat and meat products should maintain acceptable appearance, odour and flavour and should delay the onset of microbial spoilage. Typically fresh red meats are placed on trays and over-wrapped with an oxygen permeable film or alternatively, meats are stored in modified atmosphere packages (MAP) containing high levels of oxygen and carbon dioxide (80% O2:20% CO2) (Georgala & Davidson, 1970). Cooked meats are usually stored in 70% N2:30% CO2 (Smiddy, Papkovsky, & Kerry, 2002). The function of oxygen in MAP is to maintain acceptable fresh meat colour and carbon dioxide inhibits the growth of spoilage bacteria (Seideman & Durland, 1984). Nitrogen is used as an inert filler gas either to reduce the proportions of the other gases or to maintain the pack shape (Bell & Bourke, 1996).

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Authors and Affiliations

  1. Department of Food and Nutritional Sciences University College Cork, National University of Ireland, Western Road, Cork, Ireland

    Michael N. O’Grady

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  1. Michael N. O’Grady
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  2. Joseph P. Kerry
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  1. Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot (Valencia), Spain

    Fidel Toldrá

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O’Grady, M.N., Kerry, J.P. (2008). Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems. In: Toldrá, F. (eds) Meat Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79382-5_19

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