Consumers utilize visual appearance to assess the wholesomeness and freshness of muscle foods. Although chicken has lower myoglobin content than beef or pork, visual perception is relevant in evaluating the quality of ground chicken. Packaging technologies can change the perception of meat products.
Specifically, modified atmosphere packaging (MAP) changes the gaseous environment around the product and thus can influence the pigment presented to consumers. Ground meat products have an increased susceptibility to color changes and lipid oxidation, off-flavor development, due to the increase in surface area exposed from the mechanical action of grinding. Therefore, it is extremely important to maintain the color of ground products.