MAP packing machine for fresh meat
With the improvement of people's living standards, people have higher requirements for the color, taste, and freshness of the food ingredients. The MAP packaging machine just meets this customer's demand, which not only maintains the freshness of the meat, but also does not squeeze the meat and affect the taste.
For the packaging of fresh red meat such as pork, beef and lamb, maintaining the bright red color of the fresh meat is the most important factor affecting its sales. The fresh-keeping gas of this type of modified atmosphere packaging is generally composed of O2 and CO2. The color of fresh meat largely depends on the myoglobin present in the tissue. Because myoglobin itself is purple, but in a high-oxygen environment, it will become bright red, so the oxygen content of fresh red meat modified atmosphere packaging is generally as high as 60%-80%. At the same time, fill the package with no less than 25% CO2 to effectively inhibit the reproduction of bacteria and other microorganisms. The myoglobin content of various types of red meat is different, and the degree of redness of the meat is also different. For example, beef is darker than pork. Therefore, the oxygen concentration of different red meats needs to be adjusted during modified atmosphere packaging to achieve the best color retention effect. The shelf life is extended. The gas composition of the modified atmosphere packaging of such products is generally 60%-80% O2, 20-40% CO2, stored at 2-3℃, and the shelf life of the product is usually 5-8 days.
