Modified Atmosphere Packaging(MAP)-gctid52322

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The atmosphere within modified atmosphere packing (MAP) is changed so that the composition is different than air.  Air is composed of oxygen (O₂), carbon dioxide (CO₂), and nitrogen (N₂).  The choice of the gas for MAP depends on the food product being packed and may be used alone or in combination with other gases.  Storage of foods in a modified gaseous atmosphere can maintain 'quality' and extend product shelf life by slowing chemical and biochemical deteriorative reactions.  The growth of some spoilage organisms also can be slowed because of their inability to grow in low oxygen environments.

In addition to maintaining 'quality', MAP can improve product presentation.  Foods packaged in MAP include:

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• Dairy products such as whole milk powder and cheddar cheese-to improve shelf life
• Red meat-to maintain bright red color (oxymyoglobin pigment).
• Raw poultry-to prevent growth of spoilage bacteria.
• Cooked, cured, and processed meats-to prevent microbial growth, color changes, and rancidity.
• Fish and fish products-to prevent microbial contamination, reduce oxidation reactions, or reduce deterioration by enzymes found in fish.
• Fruit and vegetables-to reduce respiration (senescence), thereby slowing ripening and maturing.  Also to prevent or reduce bacterial contamination and mold growth.

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[/b]Source: Bennion M, Scheule B. Focus on Science. p28