Fresh meat spoilage and modified atmosphere packaging (MAP).

@inproceedings{Nychas2005FreshMS,
  title={Fresh meat spoilage and modified atmosphere packaging (MAP).},
  author={G.-J.E. Nychas and Panagiotis N. Skandamis},
  year={2005}
}
Publisher Summary Meat microbiology began to attract scientific attention almost immediately following the founding of bacteriology as a science in its own right. This attention started to increase when large amounts of meat were being shipped long distances and continued in the 1950s with the growth of supermarkets. To meet this need, a “new” concept (packaging system) had to be developed that had these attributes: (i) extension of shelf-life by suppressing microbial growth; (ii) protection of… CONTINUE READING

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