Modified atmosphere packaging (MAP) is an effective system for extending shelf-life of meat and its products stored under refrigeration conditions. By the use of that system the shelf-life of raw meat can be twice or three times longer and of meat processed products several times longer. Packaging system under vacuum or modified gaseous atmosphere has no significant effect on the quality and shelf-life of packaged whole products. Packaging under vacuum of sliced products, manufactured from finely comminuted meat is not recommended due to their deformation. Modified atmosphere packaging extends the lag phase of bacteria and slows down enzyme activity of bacteria, e.g. oxidases, exolipases, reduces degradation of muscle tissue proteins and meat lipids oxidation during storage. The effectiveness of modified atmosphere packaging is dependent on many factors such as: initial microbial contamination of the raw materials or finished products; type and properties of the packaged market commodity; the composition of the gaseous atmosphere in the packaging; properties of packaging materials used: storage temperature and processing hygiene. The most important prerequisite for high quality and microbial safety of meat and its processed products packaged under modified atmosphere is the storage temperature maintained at the constant level from 0 to 2°C.