SpringerLink
Log in

Modified Atmosphere Packaging (MAP) of Meat and Meat Products: A Review

  • Review Paper
  • Published:
Journal of Packaging Technology and Research Aims and scope Submit manuscript

Abstract

The infinite changes in the food industry to accomplish the prerequisites of the consumer enunciates itself in diverse ways. One among them is the development and application of novel packaging methods. Increasing the shelf-life of meat and meat products is one of the demands of the consumers that is approached through several innovative methods. In this aspect, more attention is focused on innovative packaging techniques. Modified atmosphere packaging (MAP) is one of the novel packaging technology that is used as a preservative-free preservation technology to improve the shelf-life of meat and meat products. MAP deals with alterations in the atmospheric gaseous composition around the food within a package. The three primary gases used in MAP are Oxygen for the prevention of anaerobic growth and maintenance of color, Carbon dioxide for the inhibition of microorganisms, yeast, and molds, and Nitrogen for the prevention of package collapse. The MAP decreases microbial growth compared to aerobic packaging. The MAP offers numerous benefits to conserve the appropriate market quality and safety of meat and meat products. The safety of MAP is a concern under elevated storage temperatures of meat preservation due to the growth of anaerobic spoilage and pathogenic microbes. The development of smart label sensors is a stride towards the consolidation of the safety of MAP packaged meat and meat products. This article reviews the current knowledge on MAP of meat and meat products for the acquaintance and to entail more research for proficiently applying this technology for the secure marketing of the meat and meat products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price includes VAT (Germany)

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Abdullah FAA, Buchtova H, Turek P (2017) Influence of MAP on freshness parameters of organic chicken meat-short communication. Czechia J Food Sci 35(5):466–468

    Article  Google Scholar 

  2. Alak G, Hisar SA, Hisar O, Genccelep H (2011) Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 C. European Food Res Technol 232(1):23–28

    Article  Google Scholar 

  3. Argyri AA, Panagou EZ, Nychas GJ. (2012) Advances in a vacuum and modified atmosphere packaging of poultry products. In: Advances in meat, poultry and seafood packaging. Woodhead Publishing, pp 205–247

  4. Ariff WM, Faridah AZ, Siah WM, Azizah AN, Latifah WW (2011) Effects of MAP on the shelf life of roasted spicy chicken (ayam percik). J Trop Agri Food Sci 39(2):141–147

    Google Scholar 

  5. Arvanitoyannis IS, Stratakos AC (2012) Applications of modified atmospheric packaging and active/smart technologies to meat and poultry: a review. J Food Bioprocess Technol 5(5):1423–1446

    Article  Google Scholar 

  6. Bagdatli A, Kayaardi S (2015) Influence of storage period and packaging methods on quality attributes of fresh beef steaks. CyTA—J Food 13(1):124–133

    Article  Google Scholar 

  7. Ballico S, Failla S, Iacurto M, Conto M, Signorelli F, Ficco A (2007) Effect of packaging and aging time on shelf-life of beef meat. Italian J Anim Sci 6(sup1):397–399

    Article  Google Scholar 

  8. Banerjee S, Kelly C, Kerry JP, Papkovsky DB (2016) High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors. Trends Food Sci Technol 50:85–102

    Article  Google Scholar 

  9. Bilska A (2011) Packaging systems for animal origin food. Sci J Logistics 7(1):35–44

    Google Scholar 

  10. Bingol EB, Ergun O (2011) Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat. Meat Sci 88(4):774–785

    Article  Google Scholar 

  11. Blacha I, Krischek C, Klein G (2013) Influence of modified atmosphere packaging on meat quality parameters of turkey breast muscles. J Food Prot 77(1):127–132

    Article  Google Scholar 

  12. Chen XD, Ma QG, Tang MY, Ji C (2007) Development of breast muscle and meat quality in arbor acres broilers, **gxing 100 crossbred chickens, and Bei**g fatty chickens.  Meat Sci 77(2):220–227

    Article  Google Scholar 

  13. Chmiel M, Hac-Szymanczuk E, Adamczak L, Pietrzak D, Florowski T, Cegielka A (2018) Quality changes of chicken breast meat packaged in a normal and in modified atmosphere. J App Poultry Res 27(3):349–362

    Article  Google Scholar 

  14. Chouliara E, Badeka A, Savvaidis I, Kontominas MG (2008) The combined effect of irradiation and modified atmosphere packaging on a shelf-life extension of chicken breast meat: microbiological, chemical, and sensory changes. J Eur Food Res Technol 226(4):877–888

    Article  Google Scholar 

  15. Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG (2007) The combined effect of oregano essential oil and modified atmosphere packaging on a shelf-life extension of fresh chicken breast meat, stored at 4 °C. J Food Microbiol 24(6):607–617

    Article  Google Scholar 

  16. Church N (1994) Developments in modified-atmosphere packaging and related technologies. Trends Food Sci Technol 5(11):345–352

    Article  Google Scholar 

  17. Clark EM, Mahoney AW, Carpenter CE (1997) Heme and total iron in ready-to-eat chicken. J Agri Food Chem 45(1):124–126

    Article  Google Scholar 

  18. Conte-Junior CA, Monteiro MLG, Patrícia R, Mársico ET, Lopes MM, Alvares TS, Mano SB (2020) The effect of different packaging systems on the shelf life of refrigerated ground beef. Foods 9:495

    Article  Google Scholar 

  19. Cortez-Vega WR, Pizato S, Prentice C (2012) Quality of raw chicken breast stored at 5ºC and packaged under different modified atmospheres. J Food Safety 32(3):360–368

    Article  Google Scholar 

  20. Demirhan B, Candogan K (2017) Active packaging of chicken meats with modified atmosphere including oxygen scavengers. J Poultry Sci 96(5):1394–1401

    Article  Google Scholar 

  21. Djenane D, Roncales P (2018) Carbon monoxide in meat and fish packaging: advantages and limits. Foods J 7(2):12

    Article  Google Scholar 

  22. Eilamo M, Kinnunen A, Latva-Kala K, Ahvenainen R (1998) Effects of packaging and storage conditions on volatile compounds in gas-packed poultry meat. Food Add Contam 15(2):217–228

    Article  Google Scholar 

  23. Fraqueza MJ, Ferreira MC, Berreto AS (2008) Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen. Br Poultry Sci 49(1):12–20

    Article  Google Scholar 

  24. Gantner M, Guzek D, Najda A, Brodowska M, Gorska-Horczyczak E, Wojtasik-Kalinowska I, Godziszewska J (2017) Oxidative and microbial stability of poultry meatballs added with coriander extracts and packed in cold modified atmosphere. Int J Food Prop 20(11):2527–2537

    Article  Google Scholar 

  25. Gokoglu N, Yerlikaya P, Uran H, Topuz OK (2010) The effect of modified atmosphere packaging on the quality and shelf life of frankfurter type-sausages. J Food Qual 33:367–380

    Article  Google Scholar 

  26. Greco MV, Franchi ML, Rico-Golba SL, Pardo AG, Pose GN (2014) Mycotoxins and mycotoxigenic fungi in poultry feed for food-producing animals. The Sci World J 968215:9

    Google Scholar 

  27. Grujic S, Grujic R, Kovacic K (2010) Effects of modified atmosphere packaging on quality and safety of fresh meat. J Qual Life 1(2–4):121–133

    Google Scholar 

  28. Guo Y, Huang J, Sun X, Lu Q, Huang M, Zhou G (2018) Effect of normal and modified atmosphere packaging on the shelf life of roast chicken meat. J Food Safety 38(5):12493

    Article  Google Scholar 

  29. Han JH. (2013) Emerging technologies in food packaging. In: Plastic films in food packaging

  30. Hermansen, (1983) Comparison of modified atmosphere versus vacuum packaging to extend the shelf life of retail fresh meat cuts. Reciprocal Meat Conference Proceedings 35:60–64

    Google Scholar 

  31. Hur SJ, ** SK, Park JH, Jung SW, Lyu HJ (2013) Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of low-grade beef during cold storage. Asian Australas J Anim Sci 26(12):1781–1789

    Article  Google Scholar 

  32. Iacurto M, Settineri D, Mormile M, Di Giacomo A (2005) Effects of packaging techniques, freezing temperature, and storage time on beef shelf life. Italian J Anim Sci 4(sup2):275–277

    Article  Google Scholar 

  33. IIP (2021) Modified atmosphere packaging. 325–334. https://www.iip-in.com/. Accessed 14 Oct 2021

  34. Insausti K, Beriain MJ, Purroy A, Alberti P, Gorraiz C, Alzueta MJ (2000) Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci 57(3):273–281

    Article  Google Scholar 

  35. Jaberi R, Kaban G, Kaya M (2019) Effects of vacuum and high-oxygen modified atmosphere packaging on physicochemical and microbiological properties of minced water buffalo meat. Asian Australas J Anim Sci 32(3):421–429

    Article  Google Scholar 

  36. Jayanthi D, Rajkumar R, Senthilkumar P, Arun L (2017) Effect of packaging methods and storage periods on physic-chemical characteristics of goat meat. Int J Sci Environ 6(1):179–190

    Google Scholar 

  37. Jeremiah LE (2001) Packaging alternatives to deliver fresh meats using short-or long-term distribution. J Food Res Int 34(9):749–772

    Article  Google Scholar 

  38. Jimenez SM, Salsi MS, Tiburzi MC, Rafaghelli RC, Tessi MA, Coutaz VR (1997) Spoilage microflora in fresh chicken breast stored at 4 °C: influence of packaging methods. J Appl Microbiol 83(5):613–618

    Article  Google Scholar 

  39. Kahraman T, Issa G, Bingol EB, Kahraman BB, Dumen E (2015) Effect of rosemary essential oil and modified atmosphere packaging on meat quality and survival of pathogens in poultry fillets. Brazilian J Microbiol 46(2):591–599

    Article  Google Scholar 

  40. Kandeepan G, Biswas S (2005) Effect of low-temperature preservation on microbial and sensory quality of buffalo meat. Livest Res Rural Dev 17(11):2005

    Google Scholar 

  41. Kandeepan G, Biswas S (2007) Effect of low-temperature preservation on quality and shelf life of buffalo meat. Am J Food Technol 2(3):126–135

    Article  Google Scholar 

  42. Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK (2011) Comparison of quality attributes of buffalo meat curry at different storage temperatures. Acta Sci Pol Technol Aliment 10(1):83–95

    Google Scholar 

  43. Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK (2010) Quality of buffalo meat keema at different storage temperatures. African J Food Sci 4(6):410–417

    Google Scholar 

  44. Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK, Rajkumar RS (2011) Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage. J Food Sci Technol 50:1069–1078

    Article  Google Scholar 

  45. Kandeepan G, Anjaneyulu ASR, Gadekar YP, Kondaiah N, Mendiratta SK (2010) Quality comparison of buffalo meat curry stored at refrigeration temperature. Fleischwirt Int 25(4):54–58

    Google Scholar 

  46. Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK, Suresh R (2009) Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperature. Int J Food Sci Technol 44(11):2176–2178

    Article  Google Scholar 

  47. Karabagias IK (2018) Investigation of yeast and mold growth rate in chopped lamb meat packaged under different systems during refrigerated storage. Acta Sci Nutr Health 2(8):47–50

    Google Scholar 

  48. Kerry JP, Ogrady MN, Hogan SA (2006) Past, current, and potential utilization of active and intelligent packaging systems for meat and muscle-based products: a review. Meat Sci 74(1):113–130

    Article  Google Scholar 

  49. Kim YHB, Stuart A, Black C, Rosenvold K (2012) Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. Meat Sci 90(4):962–966

    Article  Google Scholar 

  50. vel Kot LV, Banaszewska D, Biesiada-Drzazga B (2019) The effect of packaging systems on selected quality characteristics of poultry meat. J Acta Sci Pol Zootech 18(2):3–12

    Article  Google Scholar 

  51. Kropf DH, Mancini RA. (2004) Packaging-modified and controlled atmosphere. In: encyclopedia of meat sciences (2nd Edn)

  52. Kuzelov A, Vasilev AK, Naseva D, Taskov N, Dusica S (2015) Impact of packaging of a modified atmosphere of sustainability of minced meat products. Bulg J Agri Sci 21(6):1172–1176

    Google Scholar 

  53. Leygonie C, Britz TJ, Hoffman LC (2012) Impact of freezing and thawing on the quality of meat: Review. Meat Sci 91(2):93–98

    Article  Google Scholar 

  54. Li J, Yang C, Peng H, Yin H, Wang Y, Hu Y, Liu Y (2019) Effects of slaughter age on muscle characteristics and meat quality traits of Da-Heng meat-type birds. Anim 10(1):69

    Article  Google Scholar 

  55. Limbo S, Torri L, Sinelli N, Franzetti L, Casiraghi E (2010) Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Sci 84(1):129–136

    Article  Google Scholar 

  56. Lombardi-Boccia G, Martinez-Dominguez B, Aguzzi A (2002) Total heme and non-heme iron in raw and cooked meats. J Food Sci 67(5):1738–1741

    Article  Google Scholar 

  57. Lu X, Cornforth DP, Carpenter CE, Zhu L, Luo X (2020) Effect of Oxygen Concentration in MAP on color changes of M. longissimus thoraces et lumborum from dark cutting beef carcasses. Meat Sci 161:107999

    Article  Google Scholar 

  58. Mantilla SPS, Santos EB, Freitas MQD, Vital HDC, Mano SB, Franco RM (2012) Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life, and sensory acceptance. Brazilian J Microbiol 43:1385–1392

    Article  Google Scholar 

  59. Maqsood S, Benjakul S (2010) Preventive effect of tannic acid in combination with modified atmospheric packaging on the quality losses of the refrigerated ground beef. J Food Contr 21(9):1282–1290

    Article  Google Scholar 

  60. Marcinkowska-Lesiak M, Zdanowska-Sąsiadek Z, Stelmasiak A, Damaziak K, Michalczuk M, Polawska E, Wyrwisz J, Wierzbicka A (2015) Effect of packaging method and cold-storage time on chicken meat quality. J Food 14(1):41–46

    Google Scholar 

  61. McMillin KW (2008) Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 80(1):43–65

    Article  Google Scholar 

  62. McMillin KW (2017) Advancements in meat packaging. Meat Sci 132:153–162

    Article  Google Scholar 

  63. Mendes R, Pestana P, Goncalves A (2008) The effects of soluble gas stabilization on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP. Int J Food Sci Technol 43(11):2000–2009

    Article  Google Scholar 

  64. Milijasevic JB, Milijasevic M, Djordjevic V (2019) Modified atmosphere packaging of fish-an an impact on shelf life. IOP Conf: Earth Environ Sci 333(1):012028

    Google Scholar 

  65. Mills A (2005) Oxygen indicators and intelligent inks for packaging food. Chem Soc Rev 34(12):1003–1011

    Article  Google Scholar 

  66. Mitacek RM, English AR, Mafi GG, Van Overbeke DL, Ramanathan R (2018) Modified atmosphere packaging improves the surface color of dark–cutting beef. Meat Muscle Biol 2(1):57–63

    Article  Google Scholar 

  67. Morales-delanuez AJ, Falcon A, Castro N, Briggs H, Hernandez-Castellano LE, Capote J, Arguello A (2011) The effect of modified atmosphere packaging on goat kid meat quality. J Appl Anim Res 39(4):353–358

    Article  Google Scholar 

  68. Mothershaw AS, Gaffer T, Kadim I, Guizani N, Al-Amri I, Mahgoub O, Al-Bahry S (2009) Quality characteristics of broiler chicken meat on salt at different temperatures. Int J Food Prop 12(3):681–690

    Article  Google Scholar 

  69. Muhlisin P, Kim DS, Song YR, Lee SJ, Lee JK, Lee SK (2014) Effects of gas composition in the modified atmosphere packaging on the shelf life of longissimus dorsi of Korean native black pigs-Duroc crossbreed during refrigerated storage. Asian-Australas J Anim Sci 27(8):1157–1163

    Article  Google Scholar 

  70. Muthulakshmi M, Muthukumar M (2020) Shelf life of spent hen meat papad stored at ambient temperature. Int J Curr Microbiol Appl Sci 9(10):798–806

    Article  Google Scholar 

  71. Narasimha Rao D, Sachindra NM (2002) Modified atmosphere and vacuum packaging of meat and poultry products. Food Rev Int 8(4):263–293

    Article  Google Scholar 

  72. Obrieni JK, Marshall RT (1995) Microbiological quality of raw ground chicken processed at high isostatic pressure. J Food Protect 59(2):146–150

    Article  Google Scholar 

  73. Opara UL, Caleb OJ, Belay ZA (2019) Modified atmosphere packaging for food preservation. Food quality and shelf life. Academic Press, Cambridge, pp 235–259

    Chapter  Google Scholar 

  74. Orkusz A, Haraf G, Okruszek A, Werenska-Sudnik M (2017) Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions. J Poultry Sci 96(3):731–737

    Article  Google Scholar 

  75. Ozogul F, Ozogul Y (2006) Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging. Food Chem 99(3):574–578

    Article  Google Scholar 

  76. Parlapani FF, Haroutounian SA, Nychas GJE, Boziaris IS (2015) Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C. J Food Microbiol 50:44–53

    Article  Google Scholar 

  77. Patsias A, Badeka AV, Savvaidis IN, Kontominas MG (2008) The combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets. Food Microbiol 25(4):575–581

    Article  Google Scholar 

  78. Puligundla P, Jung J, Ko S (2012) Carbon dioxide sensors for intelligent food packaging applications. Food Contr 25(1):328–333

    Article  Google Scholar 

  79. Rajamaki T, Alakomi HL, Ritvanen T, Skytta E, Smolander M, Ahvenainen R (2006) Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat. Food Contr 17(1):5–13

    Article  Google Scholar 

  80. Rajkumar R, Dushyanthan R, Rajani A, Sureshkumar S (2007) Effect of modified atmosphere packaging on microbial and physical qualities of turkey meat. Am J Food Technol 2(3):183–189

    Article  Google Scholar 

  81. Rodrigues I, Trindade MA, Palu AF, Baldin JC, de Lima CG, de Alvarenga FMTA (2018) Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance. J Food Sci Technol 55(9):3547–3555

    Article  Google Scholar 

  82. Rodriguez-Calleja JM, Santos JA, Otero A, Gracia-Lopez ML (2010) Effect of vacuum and modified atmosphere packaging on the shelf life of rabbit meat. CyTA—J Food 8(2):109–116

    Article  Google Scholar 

  83. Rossaint S, Klausmann S, Kreyenschmidt J (2015) Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets. Poultry Sci Assoc 94(1):96–103

    Article  Google Scholar 

  84. Sahoo J, Anjaneyulu ASR (1997) Effect of alpha-tocopherol acetate preblending on the quality of ground buffalo meat. Food Chem 60(3):397–402

    Article  Google Scholar 

  85. Sanchez-Escalante A, Torrescano G, Djenane D, Beltran JA, Gimenez B, Roncales P (2011) Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere. J Food 9(1):49–57

    Google Scholar 

  86. Santosh KHT, Pal UK, Rao VK, Das CD, Mandal PK (2012) Effect of processing practices on the physicochemical microbiological and sensory quality of fresh chicken meat. Int J Meat Sci 2(1):1–6

    Article  Google Scholar 

  87. Sekar A, Dushyanthan K, Radhakrishnan KT, Narendra Babu R (2006) Effect of modified atmosphere packaging on structural and physical changes in buffalo meat. Meat Sci 72(2):211–215

    Article  Google Scholar 

  88. Shang X, Yan X, Li Q, Liu Z, Teng A (2020) Effect of multiple freeze-thaw cycles on myoglobin and lipid oxidations of grass carp (Ctenopharyngodon idella) surimi with different pork back fat content. J Food Sci Anim Resource 40(6):969–979

    Article  Google Scholar 

  89. Singh P, Wani AA, Saengerlaub S, Langowski HC (2011) Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review. Critical Rev Food Sci Nutr 51(2):146–177

    Article  Google Scholar 

  90. Siripatrawan U, Sanguandeekul R, Narakaew V (2009) An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network. LWT-Food Sci Technol 42(1):343–349

    Article  Google Scholar 

  91. Skandamis PN, Nychas GJ (2001) Effect of oregano essential oil on microbiological and physicochemical attributes of minced meat stored in air and modified atmospheres. J Appl Microbiol 91(6):1011–1022

    Article  Google Scholar 

  92. Smiddy M, Fitzgerald M, Kerry JP, Papkovsky DB, Osullivan CK, Guilbault GG (2002) Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum-packed beef: impact of oxygen content on lipid oxidation.  Meat Sci 61(3):285–290

    Article  Google Scholar 

  93. Smiecinska K, Kubiak D, Daszkiewicz T, Osowiec P (2018) Changes in the color and sensory properties of beef frozen after seven days of ageing in a modified atmosphere. Sci Annals Polish Soc Anim Prod 14(3):47–59

    Google Scholar 

  94. Stahlke EVR, Rossa LS, Silva GM, Sotomaior CS, Pereira AJ, Luciano FB, Borges TD, Macedo REF (2019) Effects of modified atmosphere packaging (MAP) and slaughter age on the shelf life of lamb meat. Food Sci Technol Campinas 39(2):328–335

    Article  Google Scholar 

  95. Teuteberg V, Kluth IK, Ploetz M, Krischek C (2021) Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere. Meat Sci 174:108419

    Article  Google Scholar 

  96. Thomas C, Martin A, Sachsenroder J, Bandick N (2020) Effects of modified atmosphere packaging on an extended-spectrum beta-lactamase-producing Escherichia coli, the microflora, and shelf life of chicken meat. J Poultry Sci 99(12):7004–7014

    Article  Google Scholar 

  97. Tomankova J, Borilova J, Steinhauserova I, Gallas L (2012) Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere. Czechia J Food Sci 30(5):395–403

    Article  Google Scholar 

  98. Vestergaard JS, Martens M, Turkki P (2006) Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza top**) by an electronic nose system. J Swiss Soc Food Sci Technol 40(6):1083–1094

    Google Scholar 

  99. Vongsawasdi P, Wongwicharn A, Khunajakr N, Dejsuk N (2008) Shelf-life extension of precooked chicken fillets by modified atmosphere packaging. J Agri Nat Sci 42(5):127–135

    Google Scholar 

  100. Wideman N, Obryan CA, Crandall PG (2016) Factors affecting poultry meat color and consumer preferences—a review. World’s Poultry Sci J 72(2):353–366

    Article  Google Scholar 

  101. Wilkinson BHP, Janz JAM, Morel PCH, Purchas RW, Hendriks WH (2006) The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork. Meat Sci 73(4):605–610

    Article  Google Scholar 

  102. Yang X, Wang J, Holman BW, Liang R, Chen X, Luo X, Zhu L, Hopkins DL, Zhang Y (2021) Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values. Meat Sci 174:108416

    Article  Google Scholar 

  103. Yu LH, Lee ES, Jeong JY, Paik HD, Choi JH, Kim CJ (2005) Effects of thawing temperatures on the physico-chemical properties of pre-rigor frozen chicken breast and leg muscles.  Meat Sci 71(2):375–382

    Article  Google Scholar 

  104. Yu QP, Feng DY, **ao J, Wu F, He XJ, **a MH, Dong T, Liu YH, Tan HZ, Zou SG, Zheng T, Ou XH, Zuo JJ (2017) Studies on meat color, myoglobin content, enzyme activities, and genes associated with the oxidative potential of pigs slaughtered at different growth stages. Asian-Australas J Anim Sci 30(12):1739–1750

    Article  Google Scholar 

  105. Zareian M, Bohner N, Loos HM, Silcock P, Bremer P, Beauchamp J (2018) Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life. Food Pack Shelf Life 18:51–61

    Article  Google Scholar 

  106. Zouaghi F, Cantalejo MJ (2016) Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat. Meat Sci 119:123–131

    Article  Google Scholar 

Download references

Funding

The authors have not disclosed any funding.

Author information

Authors and Affiliations

  1. ICAR-National Research Center on Meat, Chengicherla, Boduppal Post, Hyderabad, Telangana, 500092, India

    Gurunathan Kandeepan & Aaliya Tahseen

Authors
  1. Gurunathan Kandeepan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Aaliya Tahseen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Gurunathan Kandeepan.

Ethics declarations

Conflict of interest

The authors declare that there is no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kandeepan, G., Tahseen, A. Modified Atmosphere Packaging (MAP) of Meat and Meat Products: A Review. J Package Technol Res 6, 137–148 (2022). https://doi.org/10.1007/s41783-022-00139-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s41783-022-00139-2

Keywords

Search

Navigation