PACKAGING FRESH MEAT IN MODIFIED ATMOSPHERE

Abstract

The article provides an overview of modern scientific data on the influence of a protective atmosphere (in most cases containing oxygen) on the properties and quality of fresh meat. However, recent scientific studies have shown that a high proportion of oxygen in the protective atmosphere, which ranges from 60 to 80%, is the cause of a number of negative concomitant phenomena, for example, accelerated autoxidation of fat, intensive formation of hazardous cholesterol oxidation products, an increase in meat stiffness due to protein oxidation, as well as the phenomenon of premature browning of meat. According to McMillin 2008, further research is needed in fresh meat packaging. First of all, this concerns packaging materials, the selection and processing of meat raw materials, the use of various packaging systems, taking into account the properties of meat, as well as logistics within the cold chain. For the industry, the solution of these issues is necessary to better understand the structure of production costs, inform consumers about packaging systems and replace national (international) packaging with regional meat packaging. In addition, successful customer-centric product management requires a focus on customer service, coupled with the effective application of information technology and appropriate logistics within the product's production and supply chain.