A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial products are already available, active packaging is far from being fully developed. In contrast, passive packaging, such as modified atmosphere packaging (MAP) and vacuum packaging, have been fully implemented. Research conducted at the Danish Meat Research Institute (DMRI), demonstrates that it is possible to create new opportunities for the meat industry by modifying MAP or combining microwave treatment with vacuum packaging. Predictive shelf life models can be used to estimate the shelf life in MAP or vacuum under dynamic temperature conditions. Using the tri-gas guidelines, the industry can benefit from the increased eating quality, and the in-package decontamination process using vacuum packaging in combination with 5.8 GHz microwaves eliminates C. botulinum spores, resulting in increased food safety and an extended shelf life.

由于变质或安全风险，大量的肉被浪费了。主动包装系统具有通过对产品和/或存储环境进行化学和微生物控制来减少浪费的巨大潜力。尽管已经可以买到商业产品，但主动包装还远远没有得到充分开发。相比之下，无源包装（例如，气调包装（MAP）和真空包装）已得到全面实施。丹麦肉类研究所（DMRI）进行的研究表明，通过修改MAP或将微波处理与真空包装相结合，有可能为肉类工业创造新的机会。预测的货架期模型可用于估算MAP或真空中动态温度条件下的货架期。使用三气指南，C.肉毒杆菌孢子，提高了食品安全性并延长了保质期。