248 Chapter 13
Modifi ed Atmosphere Packaging
of Meat Products
MAP is defi ned as “ a form of packaging
involving the removal of air from the pack
and its replacement with a single gas or
mixture of gases ” (Parry 1993 ). MA packs
usually contain mixtures of two or three
gases: O 2 (to enhance color stability), CO 2 (to
inhibit microbiological growth), and N 2 (to
maintain pack shape) (Sorheim et al. 1999;
Jakobsen and Bertelsen 2000 ; Kerry et al.
2006 ). An example of MA packed meat is
presented in Figure 13.1. The capacity for
such gases to promote the overall quality of
fresh red meat is well established (Gill 1996 ).
Beef steaks are commonly displayed under
high oxygen concentrations in MAP in order
to promote color stability (Zakrys et al.
2008 ). The color of lamb may also be
extended by storage under MAP conditions
(Kerry et al. 2000 ).
MAP has now been available to producers
for many years. As far back as 1933, Killefer
(1930) , using 100% carbon dioxide (CO 2 ) at
4 – 7 ° C, found that pork and lamb remained
fresh for twice as long as equivalent productsated with the development of off - fl avors and
off - odors and loss of color in meat (Faustman
and Cassens 1989 ).
A variety of packaging systems and tech-
nologies are currently available for muscle
foods. Fresh red meats may simply be placed
on trays and over - wrapped with an oxygen -
permeable fi lm, or placed within a gaseous -
modifi ed atmosphere. As the meat industry
moves toward central processing that
employs MAP and vacuum packaging, they
may need to overcome consumer preference
for fresh beef that is bright red in color and
packaged with the traditional PVC over - wrap
(Carpenter et al. 2001 ).
Finally, the changing faces of ecologically
friendly packaging require the addressing of
multiple aspects of packaging, including
recyclability, simple packaging, reusable,
refi llable, renewable materials, less materi-
als, less or no plastics, and bulk rather than
individual packaging (Doyle 2008 ). Also,
the noncontact preservative effect of active
packaging offers the opportunity to produc-
ers of prolonging shelf life further, while
maintaining the clean label status of meat
products.
Figure 13.1. Modifi ed atmosphere packed meats, beef burgers, and beef steak. Gas mixtures 80% oxygen
and 20% CO 2.