Liha töötlemine
opments within the area of packaging tech-
The packaging of muscle-based foods is nologies, especially in the last twenty to
necessary to ensure that such products reach thirty years. In the case of beef, two impor-
the consumer in a condition that satisfies his tant visual clues that determine perceived
or her demands on a number of levels, quality are color and packaging (Issanchou
namely: nutrition, quality, safety, and conve- 1996).
nience, as well as the ability to deliver a There are four categories of preservative
product shelf life that will endure the stresses packaging that can be used with raw muscle
of handling, transportation, storage, sale, and foods. These are vacuum packs (VP), high
consumer contact. However, in order for oxygen modified atmosphere packs (high O2
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