History of modified atmosphere packaging (MAP)

Modified atmosphere packaging can be defined as an alteration in the composition of gases in and around fresh produce by respiration and transpiration when such commodities are sealed in plastic films.

Much of original work was done in Australia and New Zealand when beef and lamb carcasses were shipped in the 1930s to the UK was stored in carbon dioxide to help maintain freshness.

During the 1940s and 1950s fresh apples and pears were placed in enclosed warehouse. The natural respiratory activities of the fruit reduced the oxygen and increased the carbon dioxide within storage areas sufficiently to slow respiration markedly.

The stored apples or pears could be consumed as much as six months after the original harvest: and extensions of about double the normal chilled storage shelf-life.

In the 1970s, modified atmosphere packages were used for some retail packs of meat and fish. The new techniques have been developed, including micro-perforation, anti-fogging layers to improve product visibility.

The use of modified atmosphere packaging technology received a significant boost when the retail chain of Marks and Spencer introduced a wide range of fresh MAD meat products in the UK in 1981.

Today, modified atmosphere packaging is used to package anything from fresh salads or individual meat portions, to sandwiches and snacks.

History of modified atmosphere packaging (MAP)

Packaging for meat

Food packaging constitutes the main tool by which produce could reach consumers from the production centers through distribution and commercialization.

The change from a butcher cutting and wrapping the meat in paper or waxed paper for direct sale to the purchaser to in-store cutting and packaging of meat for refrigerated self-service display cases required more advanced forms of meat packaging.

Fresh meat packaging contributes to keeping the freshness by controlling microbial or chemical alteration during their transport and display on retail, home storage, and up to preparation and serving.

Meat color is used more than any other quality factor in making meat purchase decisions, with color preference and consumer purchase untint highly related to discrimination against beef that is not read.

The production of muscle-based foods is necessary to ensure that such products reach the consumer in a condition that satisfies his or her demands on a number safety and convenience.

The packaging also should have an ability to deliver a product shelf life that will endure the stresses of handling, transportation, storage, sale and consumer contact.

There are four categories of preservatives packaging that can be used with raw muscle foods. These are:
*High oxygen modified atmosphere packs (high O2 MAP)
*Low oxygen modified atmosphere packs (low O2 MAP)
*Controlled atmosphere packs
*Vacuum packs

Generally, food packaging aims to maintain quality and protect hygiene during storage and transport. Modern meat packaging methods maintain a low microbial load whole optimizing the sensory quality of a product.
Packaging for meat