13. Meat Packaging

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Maurice G. O'Sullivan and
  2. Joseph P. Kerry

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch13

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

O'Sullivan, M. G. and Kerry, J. P. (2010) Meat Packaging, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch13

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Department of Food and Nutritional Sciences, University College Cork, Ireland

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • meat packaging;
  • modified atmosphere packaging of meat products;
  • MAP defined as - packaging form, involving removal of air from pack;
  • high O2 map meat packs;
  • warmed-over-flavor (WOF);
  • low O2 MAP packed with CO2;
  • controlled atmosphere packaging of meats;
  • vacuum packaging (VP) - earliest forms of MAP methods developed commercially;
  • antimicrobial packaging - promising and rapidly emerging technology;
  • MAP and vacuum-skin packaging (VSP)


This chapter contains sections titled:

  • Introduction

  • Modified Atmosphere Packaging of Meat Products

  • High O2 MAP Meat Packs

  • Low O2 MAP Meat Packs

  • Controlled Atmosphere Packaging of Meats

  • Vacuum Packaging of Meat

  • Vacuum Skin Packaging of Meat

  • Active Packaging

  • Summary and Future Trends in Meat Packaging

  • References