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Abstract

The sale of packaged fresh meat has become a universally accepted form of retail marketing and is the preferred method for many busy shoppers who look for convenience and variety in the choice of cuts they can buy. While the system has failed to live up to earlier predictions that traditional forms of butchery would be replaced completely by central boning operations based on different packaging systems, the packaging of fresh meat continues to play an increasingly important marketing role, particularly in self-service outlets. Nowadays, both packaged meat and traditional butchery systems often exist side by side, fulfilling different consumer requirements and expectations. Newer forms of MAP have increased the possibilities for improving presentation and extending shelf-life and have added to the number of options available to the retailer.

Keywords

Lactic Acid Bacterium Meat Product Modify Atmosphere Packaging Storage Life Packaging System 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media New York 1998

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  • B. A. Blakistone

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