How are chicken meat packaged?

Packaging helps create a barrier to prevent cross-contamination as microorganisms are found in every part of nature. The right material should be used as it touches the meat thus it’s an indirect additive thus if chemicals not favorable to chicken meat preservation are used, consumers can experience food poisoning. The use of Polyvinyl chloride was discovered in 1920 and is beneficial as the meat surface is in contact with oxygen that helps maintain a desirable color on the chicken meat. 

PVC packaging films and related materials are not costly hence they are easy to use, easy to prevent heat penetration. High-oxygen-modified atmosphere packaging is polythene films that are gas and water vapor resistant. They are mostly used by retailers due to their economic advantage whereby they can hold large volumes of chicken meat. Carbon dioxide is included in MAP films due to its antimicrobial inhibition (Lawrie R., 2008).