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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
Meat Science, 2008Modified atmosphere packaging (MAP) is the removal and/or replacement of the atmosphere surrounding the product before sealing in vapor-barrier materials. While technically different, many forms of MAP are also case-ready packaging, where meat is cut and packaged at a centralized location for transport to and display at a retail store.
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MODIFIED ATMOSPHERE PACKAGING (MAP) AS AN INNOVATIVE TECHNIQUE
2023The chapter on Modified Atmosphere Packaging (MAP) explores this innovative method for extending the shelf life of perishable foods. It involves adjusting the gases inside a package to create an ideal environment for food preservation. The chapter covers MAP principles, including gas control and barrier properties, as well as the use of ethylene and ...
MOHD YUSUF +4 more
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Modified atmosphere packaging (MAP) and pathogen growth and survival
International Journal of Dairy Technology, 2000A series of short articles on topics of interest to the dairy industry. The subjects covered will include chemistry, consumer affairs, marketing, microbiology, nutrition and processing, and contributions of 1000–1500 words (including tables and figures) are invited from any member of the Society.
W HARRISON +3 more
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Fate of Aeromonas and Yersinia on modified-atmosphere-packaged (MAP) cod and trout
Letters in Applied Microbiology, 1995The growth/survival of Aeromonas spp. and Yersinia enterocolitica on cod and trout stored in two modified atmospheres at 0 degrees, 5 degrees and 12 degrees C was compared with that on aerobically stored fish. Both organisms grew on aerobically stored fish at all three temperatures.
A R, Davies, A, Slade
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Survival of hepatitis A virus on modified atmosphere-packaged (MAP) lettuce
Food Microbiology, 2001Abstract Experiments were designed to study the effect of various modified atmospheres (MA) on the survival rate of hepatitis A virus (HAV) on lettuce. Pieces of lettuce inoculated with HAV were incubated at room temperature (RT) and 4°C for 12 days in ambient air and under various modified atmospheres (CO2:N2at 30:70, 50:50, 70:30 and 100% CO2 ...
S. Bidawid, J.M. Farber, S.A. Sattar
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Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods
Food Reviews International, 2014Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and ...
Zhang, M. +4 more
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Meat Science, 2011
Effects of various concentrations of O₂/CO₂ in modified atmosphere packaging on the microbiological quality and shelf-life of ostrich meat was investigated. Nine-12 months old ostriches were used. The iliofibularis muscle was cut into small cubes that were divided into five groups and then separately packaged under various gas mixes: air and O₂:CO₂:N₂ ...
Enver Baris, Bingol, Ozer, Ergun
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Effects of various concentrations of O₂/CO₂ in modified atmosphere packaging on the microbiological quality and shelf-life of ostrich meat was investigated. Nine-12 months old ostriches were used. The iliofibularis muscle was cut into small cubes that were divided into five groups and then separately packaged under various gas mixes: air and O₂:CO₂:N₂ ...
Enver Baris, Bingol, Ozer, Ergun
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A Mathematical Model for Gas Transmission through Modified Atmosphere Packaging (MAP) Film
Advanced Materials Research, 2010A mathematical model to predict oxygen, carbon dioxide, and water vapour exchanges in non-perforated and micro-perforated modified atmosphere packaging films has successfully been proposed.
Xi Hong Li, Li Li
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Modified atmosphere packaging (MAP) of foods and its combination with electron beam processing
2015exaly +2 more sources