Critical factors affecting the shelf life of packaged fresh red meat – A review

The current review seeks to highlight various factors involved in defining the shelf life of packaged fresh red meat. Conversion of livestock into nutrient-dense meat and commercialization of the same involves several stages commencing from rearing, handling, slaughtering, processing, packaging, storage, and distribution. A minor mishap can significantly impact the meat's quality and shelf life at any of the above stages. This review focuses on critical factors of the meat supply chain that can affect the shelf life by altering the quality parameters or introducing deteriorative agents into the substrate. The review also highlights the importance of animal welfare, hygienic practices, control and monitoring practices, novel packaging systems, and novel technologies for maximizing the quality and shelf life of packaged red meat.