REVIEW - SHELF-LIFE EXTENSION OF FRESH ME AT .1. MODIFIED ATMOSPHERE PACKAGING, LACTIC-ACID BACTERIA AND BACTERIOCINS

Fresh meat is a highly perishable product due to its biological compos ition, while permiting the growth of microorganisms. Accordingly, slau ghtering and carcass dressing practices, as well as the storage condit ions of meat, should be designed to delay microbial contamination and growth. Refrigeration is the most widely used method for fresh meat st orage. However, although chilled storage extends the shelf life of mea t for retail distribution at the local market, this extension could re sult inadequate for international trade agreements. Consequently, addi tional control methods have been thought up to improve the shelf life and safety of fresh meat. Modified atmosphere packaging and the use of lactic acid bacteria and bacteriocins are discussed in the first part of this review, and their effects in the microbiological safety, shel f life and sensory characteristics of fresh meat.