title: Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.
abstract: Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, the food packaging industry has rapidly developed to meet and satisfy expectations. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). The success of MAP-fresh meat depends on many factors including good initial product quality, good hygiene from the source plants, correct packaging material selection, the appropriate gas mix for the product, reliable packaging equipment, and maintenance of controlled temperatures and humidity levels. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled meat. Although several parameters critical for the quality of MA packed meat have been studied and each found to be crucial, understanding of the interactions between the parameters is needed. This review was undertaken to present the most comprehensive and current overview of the widely available, scattered information about the various integrated critical factors responsible for the quality and shelf life of MA packed meat with an interest to stimulate further research to optimize different quality parameters.
authors.affiliation: Food Packaging Technology, Technical University of Munich, Freising-Weihenstephan, Germany. preeti ndri@rediffmail.com
authors.forename: Preeti
authors.initials: P
authors.lastname: Singh
authors.forename: Ali Abas
authors.initials: AA
authors.lastname: Wani
authors.forename: Sven
authors.initials: S
authors.lastname: Saengerlaub
authors.forename: Horst-Christian
authors.initials: HC
authors.lastname: Langowski
mesh_terms: D000818:Animals; D002245:Carbon Dioxide; D002248:Carbon Monoxide; D003116:Color; D005511:Food Handling / Q000379:methods; D018857:Food Packaging / Q000295:instrumentation / Q000331:legislation & jurisprudence / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D006801:Humans; D006813:Humidity; D008027:Light; D008460:Meat / Q000382:microbiology; D009584:Nitrogen; D010100:Oxygen; D011786:Quality Control; D013649:Taste; D013696:Temperature
chemical_list: D002245:Carbon Dioxide; D002248:Carbon Monoxide; D009584:Nitrogen; D010100:Oxygen