Modified atmosphere packaging for self service fresh meat - change of gas atmosphere during storage

Fresh meat fur self-service vending, packaged under a protective atmosphere is constantly gaining in importance. The possible shelf life of these prod ucts is to a large extent influenced by the composition of the modified atm osphere anti its change during storage, hy barrier properties and volume of the package, and hy the microbial count on the meat. The present work disc usses gas transport mechanisms in such packages. Changes of gas composition and pressure by permeation, absorption and microbial respiration have been experimentally investigated in model systems as well as in commercial pack ages. Experimental results have been compared with model calculations. The findings can be used to optimise modified atmosphere packages for fresh mea t with respect to size of package and headspace and to select packaging mat erials.