“…Packaging studies are reported in the literature for interrelated factors influencing the shelf life and keeping quality of meat products, specifically holding temperature, atmospheric oxygen (O 2 ), endogenous enzymes, moisture (dehydration), light and, most importantly, micro-organisms. The most investigated new preservation technologies for fresh meat are non-thermal inactivation technologies, including new packaging systems such as modified atmosphere packaging (MAP) and active packaging (AP) (Zhou, Xu, & Liu, 2010;Gomez & Lorenzo, 2012;Celia Resconi et al, 2012;Leygonie, Britz, & Hoffman, 2011;Christophersen, Bertelsen, Andersen, Knuthsen, & Skibsted, 1992). Similarly, the sensitivity of juices to oxidation through packaging indicated the evolution of dissolved oxygen was related to the ascorbic acid degradation, when exposed to high intensity light and regardless of the package permeability.…”