The change from a butcher cutting and wrapping the meat in paper or waxed paper for direct sale to the purchaser to in-store cutting and packaging of meat for refrigerated self-service display cases required more advanced forms of meat packaging.
Fresh meat packaging contributes to keeping the freshness by controlling microbial or chemical alteration during their transport and display on retail, home storage, and up to preparation and serving.
Meat color is used more than any other quality factor in making meat purchase decisions, with color preference and consumer purchase untint highly related to discrimination against beef that is not read.
The production of muscle-based foods is necessary to ensure that such products reach the consumer in a condition that satisfies his or her demands on a number safety and convenience.
The packaging also should have an ability to deliver a product shelf life that will endure the stresses of handling, transportation, storage, sale and consumer contact.
There are four categories of preservatives packaging that can be used with raw muscle foods. These are:
*High oxygen modified atmosphere packs (high O2 MAP)
*Low oxygen modified atmosphere packs (low O2 MAP)
*Controlled atmosphere packs
*Vacuum packs
Generally, food packaging aims to maintain quality and protect hygiene during storage and transport. Modern meat packaging methods maintain a low microbial load whole optimizing the sensory quality of a product.
Packaging for meat
