Confinement odour in vacuum-packed red meat was investigated using a comprehensive chemo-sensory-analytical approach. Experiments were performed on vacuum-packaged beef stored at 2°C for 2-3 weeks. Sensory evaluations indicated the presence of typical cheesy/ sour confinement odour attributes in several samples. Volatiles in the packaging pouches were detected via SPME-GC-MS/O and PTR-TOF-MS and included diverse odorants, comprising aldehydes and ketones, organic acids, and sulphur compounds, presumed to be a product of microbial activity. The developed method offers a potential tool for investigating and validating measures implemented to abate or prevent the occurrence of confinement odour.