ABSTRACT
Modified atmosphere packaging (MAP) for meat and poultry products is a food preservation concept that is far from new. However, the development of plastic films in the 1960s made it possible to easily and cheaply enclose meat products in clear films and to incorporate preservative gases with the closed atmosphere to improve product shelf life and appearance. There are several distinct advantages to MAP technology for meat and poultry products. Use of gases such as carbon dioxide will slow the growth of many microorganisms and, therefore, extend the microbiological shelf life of fresh raw meat products. The primary purpose of MAP systems for meat and poultry products is to achieve a longer shelf life in order to meet the demands of distribution over increasingly greater distances. An extensive amount of research and development has shown that MAP technology offers very significant improvements in preservation and safety of meat and poultry products.
