Gold standard MAP handbook
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Packaging in a protective atmosphere has never been more relevant, given the attention on plastics and food waste. Modified Atmosphere Packaging (MAP) has its place in the debate for its ability to reduce food waste. MAP is an established technology proven to significantly slow the process of decay and extend the shelf life of packaged foods, naturally and without preservatives. It works by replacing atmospheric air with carbon dioxide, nitrogen or oxygen, either on their own or in combination, depending on the product.
Reach wider markets and minimise food waste
Maintain the quality look of your products
Minimise the need for preservatives with gas derived from the air that we breathe
compared to up to 5 days in air
compared to up to 4 days in air
compared to up to 4 days in air
compared to up to 7 days in air
compared to up to 5 days in air
compared to up to 8 months air
compared to up to 4 weeks in air
More than a billion tonnes of food never gets eaten each year amounting to over $940 billion in economic losses annually, reports Craig Hanson (Global Director of Food, Forests, and Water at WRI) and Peter Mitchell (Head of Economics, WRAP) in their publication, The Business Case for Reducing Food Loss and Waste.
The issue of food waste has been catapulted to the fore in recent years, and what was seen in the past as 'part of the cost of doing business' is now being examined at every point in the supply chain to help to minimise food losses and improve profitability margins.
The Business Case for Reducing Food Loss and Waste reports that food companies that are actively invested in food loss and waste reduction, are recognising up to 1,300 per cent return on their investment. Food manufacturers are making the following changes to their businesses to realise financial benefits:
Outside of the economic wins, other less tangible benefits can be realised too. These relate to food security, waste regulations, environmental sustainability, stakeholder relationships, and a sense of ethical responsibility. One way of tackling waste is through the element of packaging, designed to keep food fresher for longer and our MAP gases can help.
"The answer is simple: using oxygen helps to retain the appetising colour of red meat".
The colour of fresh red meat is largely determined by the protein myoglobin, which is present in the tissue. Myoglobin itself is purple, but can react with oxygen to create two other pigmented forms, oxymyoglobin, which is red, and the brown metmyoglobin.
In air, the concentration of oxygen is at a level that favours the formation of metmyoglobin, turning the meat brown, which consumers can find unattractive. However, under much higher concentrations of oxygen, the deep red oxymyoglobin is more likely to be produced. So, with the appropriate MAP mixture – typically between 60 and 80 per cent oxygen – fresh red meat will retain its appetising colour.
Although myoglobin is present in both red and white meat, white meat animals are 'fast twitch', needing quick bursts of energy and they get this energy from glycogen which is stored in the muscles. This results in less myoglobin presenting in the tissue which is why oxygen is not needed in the MAP gas mix. Red meat animals are 'slow twitch' which means they have muscles designed for long periods of activity such as grazing. This results in myoglobin that stores oxygen in the muscle cells. The more myoglobin, the redder or darker the meat and the more potential there is for metmyoglobin to form, giving the meat an unappetising brown colour. So, that's why oxygen is added to the MAP gas mix for red meats, but not poultry."
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