Vacuum packaging is recent innovations that have been gaining importance as preservation techniques to improve the shelf life of meat and poultry. In Vacuum Packaging, air is completely removed however, color is regained when meat is removed from Vacuum packets and exposed to air. Microbial profiles of Vacuum Packaging of meat do not differ significantly. Vacuum packaging offers several unique advantages for retaining the desirable market quality of meat and meat products. The safety of vacuum meat is still a concern under temperature abuse conditions but it can be improved by coupling with hurdle technology and proper preservation systems. Vacuum packaging is a significant area of advancement to further improve the safety of meat and poultry products. This contribution critically reviews the existing knowledge on Vacuum Packaging of meat and poultry in order to broaden our understanding of the subject and to suggest further areas of research to effectively use these technologies for marketing safe meat and poultry products.
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