MAP packaging for beef and beef steak

MAP PACKAGING: The fresh-keeping mechanism of MAP (modified atmosphere packaging) packaging is to fill or infuse certain gas in the packaging to destroy or change the conditions on which microorganisms live and reproduce, so as to slow down the biochemical deterioration of the packaged food and achieve the purpose of preservation and preservation. The gas used is usually carbon dioxide, oxygen and nitrogen or various combinations thereof, and each gas has a different effect on the preservation of fresh meat.

MAP PACKAGING: Carbon dioxide acts as a bacterial inhibitor in modified atmosphere packaging. In 1933, Australia and New Zealand began to store fresh meat with high-concentration carbon dioxide. In 1938, 26% of beef from Australia and 60% of New Zealand beef were packed in high-concentration carbon dioxide for shipping and shipped at a storage temperature of -1.4 ℃ The processed beef has a storage period of 40-50 days. Carbon dioxide is a stable compound, colorless and odorless. It has a strong inhibitory effect on the propagation of most aerobic bacteria and molds. At the same time, it can also prolong the lag period of bacterial growth and reduce the speed of its logarithmic growth period. This is the early MAP packaging (modified atmosphere packaging).

MAP packaging machine photos:

MAP pack

MAP packaging samples:

MAP package

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