Packaging of Meat

Fresh meat requires presence of oxygen for maintaining color for consumer appeal. It has a

shorter shelf life.Cured meats degrade in presence of oxygen.Market factors which influence are distribution time/shelf-life, package size and cost, pre market pricing and brand labeling need consideration. Processed products require more sophisticated and extensive packaging because they will be stored at higher temperatures for longer periods then refrigerated products. Characteristics affecting packaging requirements

Color – The most important single factor affecting consumer acceptance.Moisture and gas – The vapor transmission rate (VTR) and Oxygen transmission rate required (OTR) are to be kept in mind.

Organoleptic characteristics must also be evaluated .Three types of packaging in general are used today i.e. over wrap, vacuum and atmospheric.