Red meat and chicken, if kept in improper conditions, can easily be contaminated with bacterial growth and face getting spoiled due to a high concentration of proteins and amino acids. The common signs of a spoiled meat product is its structure becoming watery, sticky, colorless, and having a foul odor and taste. These traits can easily make any kind of meat unpleasant and question its health value. Keeping chicken and red meat in packages that minimize the bacterial activity can increase the shelf time of the said products.

Manax packages require no gas injection (MAP) and no specific packaging machinery and act only by stabilizing the package atmosphere, increasing the shelf time of chicken and red meat.

Advantages of using Manax in packaging of red meat and poultry products:

• Delaying bacterial growth in comparison to other packaging types
• Not affecting the smell and taste of the product