Modified atmosphere packaging (MAP) may 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 over the past two decades. The potential advantages and disadvantages of MAP have been presented by both Farber (1991) and Parry (1993), and summarised by Davies (1995) in Table 16.1
Improving the nutritional quality of food is a key requirement for the food industry. There are a number of factors which have made this area one of growing importance, including:
Package design has great significance for the success of foodstuffs nowadays. Packages are clearly an integral part of the manufacturing and distribution processes. As clothes speak for their wearers, so too packages speak for the packed food product. Packages are developed not only to make weekdays easier for the consumer, but also to make times of celebration more festive. Many food products would not be in shops and on dining tables, if they had not been packed. Nowadays packages face difficult challenges and roles. They have to create the ambience that hitherto was forged by personal service. Packages replace the salesman
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
