Modified Modified atmosphere atmosphere packaging packaging

Joseph G. Sebranek – lowa State University

Terry A. Houser – University of florida

INTRODUCTION 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

DEFINTIONSDEFINTIONS • 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 HISTORICAL • Suggestes since 1882• Investigating relationship shelf life –

concentrations CO2• Recomendations between poultry and meat• Agreement changes • Combinations – Europe

PURPOSES PURPOSES

GASES USED IN MAP GASES USED IN MAP SYSTEMSSYSTEMS

• Carbon dioxide – centerpiece – antimicrobial

• Nitrogen – not affect the properties – reeplace oxygen

• Oxygen – methabolism

CARBON MONOXIDE CARBON MONOXIDE • Chemical properties

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• Benefits“Smoke tasteless”; Bright red color; Different color

with Oxygen; growing interest in the use; FDA; Bacterial growth control

DYNAMIC HEADSPACE DYNAMIC HEADSPACE CHANGES IN MAP CHANGES IN MAP

SYSTEMS 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 PRODUCT CHARACTERISTICS FOLLOWING MAP FOLLOWING MAP

APPLICATIONSAPPLICATIONS• 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 COMPARISONS OF MAP WITH VACCUM WITH VACCUM

PACKAGING FOR MEAT PACKAGING FOR MEAT AND POULTRYAND 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 PACKAGING FILMS AND FILM PROPERTIESPROPERTIES

• 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 PACKAGING FILMS AND FILM PROPERTIESPROPERTIES

The majority of flexible packaging films used for meat and poultry are based on:

Nylon PolyesterPolypropylene Ethylene vinyl alcoholPolyethylenes Polyvinyl chloridePolyvinylidene chloride

EFFECTS OF MAP ON PATHOGENS EFFECTS OF MAP ON PATHOGENS IN MEATIN MEAT

AND POULTRYAND POULTRYAs 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 enterocoliticaEscherichia coli O157:H7Campylobacter jejuniStaphylococcus aureus

Clostridium botulinum

C. perfringens Bacillus cereus Listeria

monocytogenes.

MAP AS COMPONENT IN THE MAP AS COMPONENT IN THE HURDLE CONCEPTHURDLE 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 ACTIVE PACKAGING COMPONENTSCOMPONENTS

• 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 LEAKERS AND PACKAGE INTEGRITYINTEGRITY

• 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 ISSUESREGULATORY 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 case-ready beef and pork.

CONCLUSIONSCONCLUSIONS• 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.

REFERENCESREFERENCES• Leo M. L. Nollet Fidel Toldrá. Advanced technologies

for meat processing. Editorial Advisory Board. 2006