Principles and Applications of Modified Atmosphere Packaging of Foods, 1993

Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries.

1 Introduction.- 1.1 Historical background.- 1.2 Definitions, terminology and abbreviations.- 1.3 Methods of atmosphere modification in packaged foods.- 1.4 Gases used in MAP.- 1.5 Microbiology of MAP.- 1.6 Advantages and disadvantages of MAP.- References.- 2 The market.- 2.1 Introduction.- 2.2 History of controlled atmosphere/modified atmosphere/vacuum packaging.- 2.3 Europe.- 2.4 United States/Canada.- 2.5 Conclusion.- Further reading.- 3 Packaging machinery.- 3.1 Historical development.- 3.2 Gases.- 3.3 Packaging material.- 3.4 Packaging machines.- 3.5 Chamber machines.- 3.6 Flexible pillow wrapping machines.- 3.7 Fail-safe assurance.- 3.8 Automatic product feeding systems.- 3.9 Conclusion.- Appendix—Packaging systems for MAP.- 4 Films for MAP of foods.- 4.1 Introduction.- 4.2 Plastic films commonly used in MAP.- 4.3 Combinations of films.- 4.4 Typical specifications for MAP use.- 4.5 Seal system and quality.- 4.6 Legislation and the environment.- 4.7 Oil use and energy.- Appendices.- Reference.- 5 Quality control of MAP products.- 5.1 Introduction.- 5.2 Safety and quality of MAP foods.- 5.3 Applications of hazard analysis critical control point (HACCP) to MAP foods.- 5.4 Total quality control and quality of MAP foods.- 5.5 Combining hazard analysis critical control point and total quality control.- 5.6 Quality control testing.- 5.7 Regulatory aspects of MAP foods.- 5.8 Summary.- References.- 6 Fruit and vegetables.- 6.1 Introduction.- 6.2 Background information.- 6.3 Extrinsic factors to optimise.- 6.4 Mathematical modelling of MAP.- 6.5 Future research needs.- 6.6 Conclusions.- References.- 7 Bakery products.- 7.1 Introduction.- 7.2 Food spoilage.- 7.3 Storage problems.- 7.4 Mould spoilage.- 7.5 Methods of preventing/controlling mould spoilage.- 7.6 Packaging.-7.7 Effect of MAP on bakery products.- 7.8 Secondary spoilage of bakery products.- 7.9 Other methods of atmosphere modifications.- 7.10 Economic analysis of MAP for bakery products.- References.- 8 Miscellaneous applications.- 8.1 Dairy products.- 8.2 Ready meals.- 8.3 Coffee.- 8.4 Snacks.- 8.5 Delicatessen/multi-component products.- 8.6 Beverages.- 8.7 Use of MAP in combination with other processes.- References.- 9 Fish.- 9.1 Introduction.- 9.2 Spoilage of fish.- 9.3 Gaseous preservatives used in modified atmosphere storage of fish.- 9.4 Changes occurring during storage of fish products in MAP.- 9.5 Adjuvant treatments.- 9.6 Conclusion.- References.- 10 Meat products.- 10.1 Introduction.- 10.2 Gases used in MAP of meat products.- 10.3 Important considerations.- 10.4 Effects of MAP on selected meat products.- 10.5 The future.- References.- 11 Modified atmosphere storage of fresh meat and poultry.- 11.1 Introduction.- 11.2 Modified atmosphere packaging of red meats.- 11.3 Principles of packaging.- 11.4 Packaging films.- 11.5 Wholesale marketing.- 11.6 Retail marketing.- 11.7 Modified atmosphere storage of poultry.- 11.8 Safety aspects of MAP.- References.