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Modified atmosphere storage of fresh meat and poultry

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Principles and Applications of Modified Atmosphere Packaging of Foods

Abstract

The sale of packaged fresh meat has become a universally accepted form of retail marketing and is the preferred method for many busy shoppers who look for convenience and variety in the choice of cuts they can buy. Whilst the system has failed to live up to earlier predictions that traditional forms of butchery would be replaced completely by central boning operations based on different packaging systems, the packaging of fresh meat continues to play an increasingly important marketing role, particularly in self-service outlets. Nowadays, both packaged meat and traditional butchery systems often exist side by side, fulfilling different consumer requirements and expectations. Newer forms of MAP have increased the possibilities for improving presentation and extending shelf-life and have added to the number of options available to the retailer.

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Authors
  1. D. E. Hood
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  2. G. C. Mead
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R. T. Parry (Consultant in Food Technology, Previously Head of Department of Food Manufacture and Production Manchester Polytechnic(now Manchester Metropolitan University)

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Hood, D.E., Mead, G.C. (1993). Modified atmosphere storage of fresh meat and poultry. In: Parry, R.T. (eds) Principles and Applications of Modified Atmosphere Packaging of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2137-2_11

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  • DOI: https://doi.org/10.1007/978-1-4615-2137-2_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5892-3

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