А. П. Олесюк Meat is the most important food product for humans. In 2024, worldwide meat production exceeded 350 million tons, with Russia accounting for over 16 million tons. Meat consumption in Russia averages 83 kg per person annually, exceeding the recommended intake by 10 kg. However, meat products typically have a limited shelf life, even when refrigerated. Refrigeration alone does not prevent microbial growth, as many spoilage microorganisms can proliferate at low temperatures (0 to 4°C). Maintaining the quality and safety of chilled meat throughout the supply chain, from production to consumption, is therefore critical. Barrier technologies, such as vacuum packaging and modified atmosphere packaging, can enhance safety standards and significantly extend the shelf life of chilled meat, while also influencing consumer perception. Our study of different packaging types and their impact on the organoleptic properties of meat showed that “ Vacuum packaged pork tenderloin” and “Modified atmosphere packaged pork tenderloin” received the highest sensory scores on both the 1st and 15th days of storage. Physicochemical analyses revealed that the moisture content of “Vacuum packaged pork tenderloin” on the 15th day was 2.43% and 1.21% higher than in “Vacuum packaged bone-in steak” and “Vacuum packaged pork neck,” respectively. The fat and protein content of all meat samples remained within normal ranges, with no significant differences observed between vacuum and modified atmosphere packaging at the end of the shelf life. Histological examination of meat samples showed that “Modified atmosphere packaged pork neck” retained clearly defined muscle fibers with characteristic striations on the 15th day, indicating no signs of spoilage. Microbiological analyses showed that QMAFAnM levels in all chilled pork samples remained below 2.7 × 10 2 CFU/g on the 10th day. By the 15th day, total microbial counts in “Vacuum packaged pork neck” were 4.3 × 10 3 CFU/g and 8.3 × 10 3 CFU/g in “Modified atmosphere packaged pork neck”.
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