Modified atmosphere packaging(map) is widely used for many food products and is now a commercial and economic reality. MAP is common in markets that have a well established and controlled cold chain and that can sustain a high- priced quality product. However, MAP is a mild preservation method and a major concern is that MAP storage may not provide a sufficient level of safety for the extended storage of fresh chilled food products with regard to pathogenic

Conceptual models are descriptions of our understanding of system that are used to shape the implementation of solutions to problems. 58 The quality and quantum of innovation that will occur in development of modified atmosphere packaging (MAP) strongly depends upon the insights gained from robust conceptual models of components of MAP. In this chapter, we outline a number of simple principles about modified atmosphere(MA) systems that we believe will assist industries that apply MA technology to move beyond the rather

Fresh fish products are usually more perishable than most other foodstuffs due to their high aw, neutral pH, and presence of autolytic enzymes. The spoilage of fish and shellfish results from changes caused by oxidation of lipids, reactions due to activities of the fishes'own enzymes, and the metabolic activities of microorganisms (Ashie et al., 1996). The rate of deterioration is highly temperature dependent and can be inhibited by the use of low storage

The colour stability of meat products is influenced by a large number of factors some of biochemical nature, some due to handling during slaughter and processing, and others due to packaging and storage conditions. This chapter focuses on modelling how colour shelf-life is affected by the external factors applied during packaging and storage. However, meat from different sources shows different tendencies to undergo colour deterioration and this variation in internal factors influences the developed models. Therefore some consideration will also be given to discussing how internal factors like

Preservative packagings for fresh meats should maintain acceptable appearance odour and flavour for product, while allowing the development of desirable characteristics associated with ageing and retarding the onset of microbial spoilage(Taylor, 1985). Such effects can be achieved by packaging meats under various atmospheres of oxygen, carbon dioxide, carbon monoxide and/or nitrogen. The atmosphere within a pack may alter during storage, because of reactions between components of the atmosphere and the product, and/or because of transmission of gases into or out of the pack through the packaging

Modified Atmospheric Packaging(MAP)is a precise description of this shelf- life extension technique (Bennett 1995). In the UK, MAP mainly involves the use of three gases-carbon dioxide, nitrogen and oxygen although other gases are used elsewhere. Products are packed in various combinations of these three gases depending on the physical and chemical properties of the food

Package integrity is an essential requirement for maintaining the high quality of, for example, sterilised foods and modified atmosphere packaged foods. The increasing focus on quality assurance is putting demands on verification of food package integrity. The foremost noticeable package integrity problem is probably leaking seals, particularly with flexible plastic packages which are more prone to mechanical damage than traditional rigid metal packages. A non- destructive leak test device allowing evaluation of every container produced is. therefore, of interest to food manufacturers

Modified atmosphere packaging (MAPmay be defined as the enclosure of food products in gas-barrier materials in which the gaseous environment has been changed'(Young et al., 1988 Because of its substantial shelf-life extending effect, MAP has been one of the most significant and innovative growth areas in retail food packaging. The potential advantages and disadvantages of MAP have been presented by Farber (1991), Parry(1993) and Davies (1995). Whilst there is considerable information available regarding suitable gas mixtures for different food products, there is still a lack of scientific detail regarding many aspects relating to MAP. These include:

9.1 Introduction Drying is probably the oldest form of preservation Wrapping things that have been dried to protect them from moisture may well have been the earliest form of packaging. Even today a lot of technological development resources are expended to find new ways to package things to keep them dry. Some of the oldest materials used to control moisture are still used today: clay, salt, minerals and plant extracts that have a greater affinity for water than the material being protected. Clay has been used for centuries; moist clay to keep things moist and dried clay to keep things dry. Likewise the importance of salt is legendary

As we know from the definition, intelligent or smart packaging monitors and gives information about the quality of the packed food. According to Huis in't give Veld (1996) the changes taking place in the fresh food product can be categorised as (i) microbiological growth and metabolism resulting in pH- changes, formation of toxic compounds off-odours, gas and slime formation