Editor’s note: The following article is a short version of a presentation for the AMSA International Lectureship Award, held at the Reciprocal Meat Conference in June in Kansas City.
Different types of packaging for fresh beef, lamb, pork and poultry products can be seen in retail cases across the United States. These different types of packaging were created to allow for shelf stability of product. This includes protecting against contamination and spoilage of the product, stabilizing the red color that is most attractive to consumers and preventing lipid oxidation and development of off flavors.