Suvremene metode pakiranja mesa

Fresh meat is packed in order to avoid contamination, postpone spoilage, enable enzyme activity for the purpose of softness enhancement, decrease weight loss, and where possible to ensure oxymyoglobin or desirable red color in red meat at retail sail. Costumers today have higher criteria concerning meat quality and shelf life, therefore the food industry continuously develops new technologies of packaging in order to satisfy the costumers and their needs. This thesis covers the definition and description of modern methods in meat and meat products packaging (vacuum packaging, masterpack, packaging in controlled and modified atmosphere, active and intelligent packaging and antimicrobial packaging). More attention has been given to meat packaging in modified atmosphere, attributes of modified atmosphere packed meat, pigment color, flavor and microbial modifications and trends in modified atmosphere packaging.