Abstract: Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an enclosed interior volume. The packaged meat product further includes a meat product enclosed within the interior volume of the container and a modified atmosphere comprising not greater than about 10% carbon monoxide within the interior volume of the container. The meat product has a first volume less than the interior volume, and the modified atmosphere has a second volume such that a volume ratio of the second volume to the first volume is not greater than approximately 1:1.

Abstract: A composition including meat, trehalose, and one or more preservatives, wherein the compositions exhibits less off-flavor than the same composition without trehalose. Also included is a method using trehalose to mask off-flavors caused by preservatives and/or anti-microbials in meat products.

Abstract: A method and apparatus for determining the approximate lean content of pork bellies, and a method for categorizing pork bellies on the basis of weight and lean content is described. The method for determining approximate lean content uses a conductivity apparatus configured and arranged to apply an electromagnetic field to the pork belly. The approximate lean content of the pork belly is determined on the basis of a relationship between the measured conductivity of the pork belly and the fat content of the pork belly. A system for categorizing pork bellies on the basis of weight and lean content is also described.