## 1 Introduction  
Meat analogue products represent an initial step in dietary shifts toward reducing meat consumption. The objective of creating meat analogue products is to replace meat by replicating its functionality in terms of sensory properties (such as taste, odor, and texture) and nutritional values [1, 2]. Meat analogues are primarily categorized into the following two groups: those pre-cooked by the producer and those produced raw (heated by the consumer). Pre-heated products typically include commitment or ground meat analogues such as sausages, ham, spreads, as well as pre-cooked burgers, meatballs, and nuggets. Raw-produced meat analogues, displayed in the market in a \"raw\" form, mainly consist of burgers, minced meat, and meatballs [3]. In today's markets, an increasingly diverse array of meat analogue products is readily available, each crafted through unique methodologies and ingredient combinations to mimic the taste and texture of conventional meat. These products are rich in essential nutritional components, featuring proteins sourced from soy, wheat gluten, and mushrooms, along with lipids derived from coconut, palm, or various oils like sunflower, canola, soy, and corn. Furthermore, polysaccharides such as starches and fibers contribute to the structural integrity and dietary fiber content of these analogues, while additional ingredients like hydrocolloids, gums, colorants, and flavor enhancers play pivotal roles in refining their sensory profile and overall palatability, catering to diverse consumer preferences and dietary needs [4; 5; 6]. Nevertheless, meat analogues employ a broad spectrum of additive ingredients meticulously selected to emulate not only the color and texture but also the sensory attributes and nutritional qualities inherent in conventional meat products. These additives are intricately formulated to mimic the nuanced characteristics of meat, encompassing its visual appeal, mouthfeel, aroma, and nutritional composition. Through the strategic incorporation of these diverse additives, meat analogues endeavor to offer consumers a compelling alternative that closely resembles the sensory experience and nutritional profile of traditional meat-based dishes, thereby catering to evolving dietary preferences and culinary expectations [7]. Modified atmosphere technology used for food packaging maintains the quality of fresh produce for a long time and extends its shelf life [8]. In this preservation technique (MAP), the natural air surrounding the food in the package is replaced with a specific gas or gas mixture, usually CO\({}_{2}\), O\({}_{2}\), and N\({}_{2}\). MAP gases are suitable for extending the shelf life of perishable foodstuffs such as various kinds of meat, fish, vegetables, fruits, and other products [9]. Each product type must be packaged in an optimized modified atmosphere since the metabolic processes in agricultural products (plant and animal origins) differ from kind to kind, and the respiration, transpiration, and gas permeation (via the packaging) processes that occur simultaneously must be balanced by the MAP system [10]. MAP with N\({}_{2}\) or CO\({}_{2}\) can restrict the O\({}_{2}\) amount in the package thus slowing down the oxidation process of the food products [11]. Carbon dioxide is a colorless, odorless, odorless, and tasteless gas and is the most used gas in MAP for food packaging. Its role primarily involves limiting oxidation and preventing the growth of aerobic bacteria and mold thus extending shelf life [12]. It has been found that the length of shelf life is directly proportional to the ratio of CO\({}_{2}\) inside the MAP. However, a high level of CO\({}_{2}\) in the MAP has disadvantages such as souring (change in product taste) and the collapse of packages (resulting from CO\({}_{2}\) reaction with the film and/or product) and, for this reason, it is usually used with other gases like N\({}_{2}\)[13]. The main role of nitrogen is to substitute for oxygen contained in the atmospheric air in the package.