Abstract
In this article, modified atmosphere packaging (MAP) is discussed briefly. The need for MAP, types of MAP systems, MAP gases, and their uses are described. Application of MAP on meat, poultry, fresh produce, and seafood products is explained with examples. The recommended levels for the gas compositions for different food systems are given. A simple mathematical approach for designing MAP systems using the optimum gas composition data is also introduced.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have