A Review on the Application of Modified Atmosphere Packaging Integrated with Other Technologies for White and Red Meat Packaging

White and red meats are suspectible to spoilage and quality degradation because of microbial spoilage, lipid oxidation, and other degrading factors. Modified atmosphere packaging (MAP) can increase the shelf life of white and red meats by replacing the air inside the package with a gas or gas mixture suitable for the product. The gas mixtures typically include nitrogen, carbon dioxide, and oxygen, depending on the meat type. However, MAP with high levels of oxygen causes lipid oxidation and the growth of aerobic microorganisms, which can lead to undesired changes in the meat. MAP with low oxygen levels, on the other hand, alters the meat color and activity of anaerobic microorganisms. Even though MAP with carbon dioxide prevents the growth of microorganisms, the possibility of bacterial growth, specifically spore-producing types, still exists in long-term storage. Therefore, combining MAP with other technologies like oxygen scavengers, carbon dioxide emitters, antimicrobial compounds, edible coatings with antimicrobial properties, or novel technologies such as irradiation, pulsed electric field, high hydrostatic pressure, cold plasma, and ultrasound can enhance its effectiveness. Intelligent systems can also be used to ensure the safety and quality of food products in MAP.