Demand for central packaging of case-ready meats is greatly increasing and is driving the use of modified atmosphere packaging (MAP) systems with high oxygen incorporation instead of the traditional polyvinyl chloride (PVC) overwrap packaging system. Despite the fact that the initial appearance of fresh meat in high-oxygen modified atmosphere packaging (HiOx-MAP) appeals to consumers, the oxidative environment it creates has some detrimental effects on meat quality during storage and display time. One solution could be minimising oxidation of meat by incorporating antioxidant to fresh meat in HiOx-MAP.