Ideally, packaging should delay spoilage by inhibiting bacterial activity, allow maturing to continue by not inhibiting enzyme activity, and improve tenderness, weight loss and maintain the color of the meat.
Before modified atmosphere packaging and centralized pre-packing, overwrapping was extensively used for the retail display of meat. The film used for overwrapping is purposely permeable to external air, thus maintaining the oxymyoglobin that gives meat its fresh red color. Meat cuts wrapped in plastic film at the market can be safely stored in the home refrigerator, provided they are used within a few days.
However, the meat soon oxidizes further, changing color to dull brown. Although film-wrapped packages can be frozen as purchased for up to a week or two, the light plastic film also is not designed to protect against surface dehydration, commonly known as “freezer burn”.
Most packing materials for the overwrapping of meat are permeable to oxygen and carbon dioxide and, therefore, provide favorable conditions for bacterial growth.
Air-permeable overwrap
