Modified atmosphere packaging

Joseph G. Sebranek lowa State University Terry A. Houser University of florida

INTRODUCTION
Preservation concept Become easily and cheaply Shelf life and appearance MAP increased in last 20 years Long distances Advantages for meat and poultry Uses of gases and vacuum Costs pay the difference Appropiate gas mixtures

DEFINTIONS
MAP removed by vaccum and filled of a gas mixture Different from air Dynamic - Change with time Controlled atmosphere packing Active packing- storage Vacuum packing

HISTORICAL
Suggestes since 1882 Investigating relationship shelf life concentrations CO2 Recomendations between poultry and meat Agreement changes Combinations Europe

PURPOSES
MAP

Longer shelf life

Safety and appereance

Cover long distances

Meet demand

Control microorganism and methabolism

GASES USED IN MAP SYSTEMS

Carbon dioxide centerpiece antimicrobial Nitrogen not affect the properties reeplace oxygen Oxygen methabolism

CARBON MONOXIDE
Chemical properties

Tomado de: www.elporderdelasideas.org

Tomado de: www. bibliotecadigital.ilce.edu.mx

Tomado de: www.profesorenlinea.cl

Tomado de: www.profesorenlinea.cl

Benefits Smoke tasteless; Bright red color; Different color with Oxygen; growing interest in the use; FDA; Bacterial growth control

DYNAMIC HEADSPACE CHANGES IN MAP SYSTEMS

Modification of the package atmosphere during packaging Consuming some gases and emitting others Fresh meat, muscle respiration is still Absorption of gases by the product and permeability of the packaging film Amount CO emitted dependent on the initial amount O2 Stages of storage

PRODUCT CHARACTERISTICS FOLLOWING MAP APPLICATIONS

Fresh meat: Either O2 or CO and N High-Oxygen MAP: color development 70-80% O2- 30-20% CO; palatability and consistency of fresh pork . While color and microbial shelf life. High- CO MAP: the microbial shelf life of fresh meat products is typically best with high carbon-dioxide atmospheres MAP with CO: dramatically improved color stability Cooked and cured and cooked meat products: degree of illumination, headspace volume, and film permeability to oxygen, nitrite concentration

COMPARISONS OF MAP WITH VACCUM PACKAGING FOR MEAT AND POULTRY

Vaccum Vs MAP packaging of fresh meat: Vaccum Vs MAP packaging of cooked and cured and cooked meat products. 10-20% Effects of high CO MAP: the active antimicrobial agent in both VP and MPA. Direct effect in pH. muscle bundles after cooked. Physical changes: water binding, cooking yields

PACKAGING FILMS AND FILM

PROPERTIES
The development of flexible films with a wide array of strength and barrier properties has allowed Modified Atmosphere Packaging applications to reach their full potential. Currently available films offer a range of oxygen and moisture barriers, shrinkage properties, sealing characteristics and color transfer options among others.

PACKAGING FILMS AND FILM

PROPERTIES
The majority of flexible packaging films used for meat and poultry are based on:
Nylon Polyester Polypropylene Ethylene vinyl alcohol Polyethylenes Polyvinyl chloride Polyvinylidene chloride

EFFECTS OF MAP ON PATHOGENS IN MEAT AND POULTRY

As a result, Modified Atmosphere Packaging systems have the potential to increase the safety of meat and poultry products. Elevated concentrations of carbon dioxide have been shown to have an inhibitory effect on several pathogenic micro-organisms including:

Salmonella spp. Yersinia enterocolitica Escherichia coli O157:H7 Campylobacter jejuni Staphylococcus aureus

Clostridium botulinum C. perfringens Bacillus cereus Listeria monocytogenes.

MAP AS COMPONENT IN THE HURDLE CONCEPT

Combining modified atmosphere packaging with irradiation for fresh meat has been shown to be effective for reducing initial microbial counts and suppressing growth of survivors during storage.

treatment of poultry carcasses with lactic acid or sorbate solutions combined with modified atmosphere packaging increased the inhibition of spoilage and pathogenic micro-organisms respectively. Packaging in modified atmosphere packaging with CO has also been reported to be a very effective way to overcome the discoloration of beef that occurs as a result of irradiation treatment.

ACTIVE PACKAGING COMPONENTS

The Active Packaging (AP) concept includes a wide variety of potential package adjustment mechanisms including oxygen scavengers, flavor releasers, flavor absorbers, moisture absorbers, time temperature indicators, and films that contain antimicrobial agents. Where AP and MAP are beginning to overlap is in the use of oxygen scavengers. A second component of AP systems that may be effective in MAP applications is carbon dioxide emitters.

LEAKERS AND PACKAGE INTEGRITY

One of the minor disadvantages to MAP technology in comparison to VP for meat and poultry is that leaks and faulty seals are not as visibly obvious.
There are a variety of testing methods to check the integrity of MAP packages. These include immersion in water, compression of packages, and dye penetration, among others.

REGULATORY ISSUES
There are relatively few regulatory limits for the use of these three gases (carbon dioxide, nitrogen, and oxygen), Carbon monoxide, on the other hand, has not been permitted for very many applications.

Packaging systems utilizing carbon monoxide for master pack applications similar to the Pactiv system have been approved for use in Australia and New Zealand as well. The FDA also, in July 2004, approved use of 0.4% carbon monoxide with carbon dioxide and nitrogen for MAP packaging of caseready beef and pork.

CONCLUSIONS
The MAP technology offers very significant improvements in preservation and safety of meat and poultry products. The use of MAP is much more effective when the packaged product is of high microbial quality and when subsequent temperature is well controlled. For meat and poultry products, the mixture of gases used must be appropriate to the application and, for anaerobic MAP environments, residual oxygen must be removed as completely as possible. Additional considerations include use of appropriate films and materials for necessary barriers or permeability, adequate sealing of packages and monitoring for leakers, and attractive presentation to appeal to consumers.

REFERENCES
Leo M. L. Nollet Fidel Toldr. Advanced technologies for meat processing. Editorial Advisory Board. 2006