CHALLENGES OF CONTROLLED AND MODIFIED ATMOSPHERE PACKAGING: A FOOD COMPANY'S PERSPECTIVE.

Type of article: Article

Summary

THE DEVELOPMENT OF CONTROLLED ATMOSPHERE PACKAGING (CAP) AND MODIFIED ATMOSPHERE PACKAGING (MAP) IN NORTH AMERICA AND EUROPE IS REVIEWED WITH PARTICULAR EMPHASIS ON THOSE FACTORS WHICH HAVE RESULTED IN A SUCCESSFUL EUROPEAN APPLICATION FOR OVER 25 YEARS. THE LARGEST APPLICATION IS IN RED MEATS AND ATTENTION IS DRAWN TO THE DANGERS OF USING FILMS WHICH MAY GIVE RISE TO ANAEROBIC CONDITIONS INSIDE THE PACKAGE. PRECISE TEMPERATURE CONTROL IS ESSENTIAL, AND MANY COLD CHAINS, PARTICULARLY WHERE JOURNEYS ARE OF LONG DURATION, ARE IMPRECISE. RECOMMENDED CONDITIONS FOR BOTH RESPIRING AND NON RESPIRING PRODUCE ARE GIVEN, BUT FOR SCCFHCN. VARIOUS NEW TECHNOLOGIES TO IMPROVE CAP/MAP ARE DETAILED BUT MOST ARE IN THE LONG RANGE DEVELOPMENT AREA.G.R.S.

Details

Original title: CHALLENGES OF CONTROLLED AND MODIFIED ATMOSPHERE PACKAGING: A FOOD COMPANY'S PERSPECTIVE.
Record ID : 1989-1883
Languages: English
Source: J. Food Technol. - vol. 42 - n. 9
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Controlled atmosphere; Modified atmosphere; Meat; Beef; Packaging