Very positive results have been obtained with the use of modified atmosphere packaging in the protection of meat and meat products. As a matter of fact, it was determined in the studies that the meat, which lasts for 2 weeks at 0 C in aerobic packages, maintains its properties for 3 months at 0 C when packaged in modified atmosphere.
In another research; When the chicken was packaged in an environment containing 100% CO2 and stored at 3C, no signs of deterioration were observed for up to 6 weeks. It was determined that Salmonella did not develop in chicken meat stored below 10C in an environment with 80-100% CO2. Again, the number of Enterococcus in minced meat stored at 10C for 10 days in an environment containing 60% CO2 was 3 logarithmic units lower than in minced meat packaged with atmospheric gas. It has been reported that beef produced under hygienic conditions can be stored for 6 months in gas proof packaging at -1.5 C with Co2 in the environment. For the inhibition of microorganisms in meat and meat products packaged in a modified atmosphere, at least 20% CO2 must be present in the atmosphere.