PACKING MEAT AND MEAT-PRODUCTS IN PROTECTIVE GAS

The packaging of meat and meat products in protective gases has come into general use as a method of extending their shelf life. An adequate shelf life is ensured if manufacture of the product, method of packaging and conditions of storage act together in the best possible way. The packaging is intended to protect portioned meat products that are ready for sale from their environment and at the same time to have an effect on them that will make them more saleable. External influences such as temperature, air oxygen, the effect of light, air humidity and micro-organisms can be reduced by targeted protective measures. An important measure here is packaging in protective gases. Protective gases, by pushing out the surrounding atmosphere, hinder oxidative changes in foods and the activity of micro-organisms.