Application of Modified Atmosphere Packaging for Food Preservation 2
MAP packaging for Fresh meat, poultry, Fresh pork, beef and lamb:
Above meat not only requires preservation, but also to keep the fresh meat red color. O2 oxidizes myoglobin in the meat to oxygenated myoglobin, and the meat is bright red. Hypoxic packaging such as vacuum packaging, the oxymyoglobin in the meat is reduced to myoglobin, and the meat is lavender, which will be mistaken by consumers as stale meat and affect sales. The protective gas of fresh pork modified atmosphere packaging is composed of CO2 and O2. High concentration of oxygen can maintain the red color of fresh meat, and carbon dioxide gas is used for antiseptic. The fresh-keeping period at a temperature of 0 ~ 4 ℃ is 10 ~ 14 days. If CO2, N2 and other gases are used, the fresh-keeping period is 25 ~ 30 days. The protective atmosphere of fresh chicken modified atmosphere packaging is composed of gases such as CO2 and N2, and the preservation period at a temperature of 0 ~ 4 ℃ is 15 ~ 20 days. The deterioration of fresh eggs is caused by the natural loss of CO2 and mold propagation on the surface of the eggshell. The protective gas of the modified atmosphere packaging of eggs is composed of CO2 and O2 and other gases. The packaging film must use a composite plastic film with high gas barrier properties to maintain the gas concentration in the packaging.
