Acta Vet. Brno 2023, 92: 95-108

Meat and fish packaging and its impact on the shelf life – a review

Alena Zouharová1, Klára Bartáková1, Šárka Bursová1, Lenka Necidová1, Danka Haruštiaková2, Marcela Klimešová3, Lenka Vorlová1

1University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food and Gastronomic Sciences, Czech Republic
2Masaryk University Brno, Faculty of Science, RECETOX, Czech Republic
3Dairy Research Institute Prague, Czech Republic

Received July 29, 2022
Accepted December 13, 2022

The shelf life of fresh meat and fish is highly dependent on packaging technologies. The aim of any packaging system for fresh flesh foods is to prevent or delay undesirable changes to the appearance, flavour, odour, and texture. Moreover, microbial contamination, together with lipid and protein oxidation, are major concerns for meat and products thereof in terms of food safety. Modified atmosphere packaging (MAP) is widely applied in the packaging of both meat and fish. This packaging technology extends shelf life and improves appearance; however, several variables must be considered, such as temperature control and differences in gas compositions in combination with different types of meat. This review provides an overview of the available information on packaging technologies, from the perspectives of their characteristics, application types, and effects on the shelf life of poultry, meat, and fish. Special attention is paid to the MAP and active packaging.


The review was supported by the NAZV project No. QK21020245.


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