<DIV>Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. This book provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. <br><BR>Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three. It reviews the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products and advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques, such as environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, edible films, smart packaging systems, and issues regarding traceability and regulation.</div>