date:Jul 03, 2014
lity of the packaged food and strengthen its lifespan.
The possibility of reducing or eliminating other complementary treatments of conservation.
Reduction of the distribution frequency of the packaged food, so they can be transported over long distances
Reduction of the volume of refunds due the deterioration of the food.
There are different modalities of active packages, but applied to meat product, we can underline two: the oxygen scavenger ones and substances with antioxidant and anti