Abstract
Packaging is an essential link in the modern supply chains of meat and fish products. Packaging facilitates logistics and is often a part of the regulatory requirement for food safety purposes. Packaging can also enhance product quality through post mortem aging to improve texture, juiciness and flavor of the products. Retail packaging, which is the packaging chosen for display at the retail point, can improve the color and appearance of products on display shelves. Centralized packaging methods with barrier materials allow consumers to inspect and handle the products, while minimizing contamination and spoilage. Overwrap, vacuum packaging, modified atmosphere packaging and vacuum skin packaging are the common retail packaging methods for meat and fish. This chapter will discuss the basic principles behind each of these packaging methods, how they affect the quality of meat and fish, and the underlying mechanisms. By exploring these packaging methods in detail, knowledge gaps will be identified and adaptations for the industry will be recommended to maximize the quality of the meat and fish products.