Introduction

The life style of human has changed from previous eras more than expectations. As the demands of consumers is increasing, food industries have evolved up to date technologies for packaging to meet consumer’s expectations. The individual expectations of nutritive and sensory food quality are the crucial for the acceptance of the product development which are the main concepts of quality of food. Nowadays people are bound to eat food away from home due to long working hours and other reasons, for which the need food items that need few ingredients for cooking, quality, fresh taste and of long shelf life. It also include the deterioration from chemical and bacterial infection.

Food quality is accompanied with safety, durability and nutrition. Because of the changing eating habits, changing of food products, adulteration, increased population and pollution, food safety is greatly required. People prefer ready to eat food products to raw foor material therefore to fulfil the required standards and requirements for food products, food systems and guidelines should be followed. Vacuum packaging and modified atmosphere is a popular preservation techniques for improving the shelf life of meat and other foodstuffs. Air is completely removed in vacuum packaging whereas in the packing of modified atmosphere packaging, it provides altered gas conditions. A specific atmospheric condition of gas is actively maintained throughout the storage period, however, controlled atmosphere packaging is also a modified atmosphere packaging. Retention time of meat color is much more in modified atmosphere packaging as compared to vacuum packaging but microbial content in both the ways do not differ much.