“…Whereas no significant differences in the pH were noticed for samples packaged using OC-LAE, TP_C or TP-LAE films when compared with the Lipid oxidation is one of the main factors causing flavour deterioration during the storage of meat and meat products (Azlin-Hasim et al, 2015;Fernández et al, 1997, RodriguezCalleja et al, 2012. This autooxidative degradation generates products which affect food quality; not only the flavour, but also the colour, aroma, texture and nutritive value, even at low temperatures (Eriksson, 1982;Fennema, 1993).…”