and T-2) and this trend followed throughout the storage period.
It is attributed to the packaging material, water impermeable
films/laminates (polyester and propylene 100/100 μ)
used in MAP, which restricts the loss of moisture in the
product during storage. In general, aW followed a declining
trend in all the products during storage, but the decrease of aW
was comparatively lower in MAP packaged products than
aerobic packaged products. Kong et al. (2010) also reported
higher water activity at 0 week in jerky meat product which
decreased smoothly for 24 weeks of storage under MAP.
TBARS values (Fig. 1) followed an increasing trend
throughout the storage period irrespective of packaging materials
and methods, as well as presence or absence of natural
antioxidants (AV gel) in the formulation. TBARS value was
significantly (p