Meat + Poultry - August 2007 - 59

Left: OxySense has introduced a new
system providing non-invasive, real-time
oxygen monitoring for low-oxygen packaging
applications. (Photo courtesy of OxySense)

sion of the study aren't due out until
October, but they are bound to confi rm what grocery shoppers witness
daily: the increasing use of MAP for
meat and poultry products.
According to Todd Walters, packaging specialist at Koch Equipment LLC,
Kansas City, Mo., retailers are driving
the MAP migration, but processors, too,
reap rewards. "Processors generally
approach us to talk about our modified atmosphere packaging equipment
with the need to have longer shelf life.
They'll find they can spend less time
packaging more product, and the extended shelf life allows them to expand their delivery areas or distribution reach. The switch can have a big
impact on their business."

Gas mixes
MAP entails evacuating room air from
the package and replacing it with a
combination of high-purity gases -
typically oxygen, carbon dioxide, and
nitrogen. According to Jim Belcher,
Cryovac director of case-ready mar-

"The gas selected
depends not just on
the end product, but
on how it is produced."
keting for Sealed Air Corp., Duncan,
S.C., the majority of U.S. fresh meat
processors employ a high-oxygen mix
consisting of 75 percent to 80 percent
oxygen and 20 percent to 25 percent
carbon dioxide (see sidebar, "The COMAP Flap", page 66).

However, when it comes to MAP,
one size doesn't fit all, as gas mixtures
are extremely application sensitive. All
kinds of considerations, from the type
of protein to the sales outlet, factor into
the equation, generally the result of solid
collaboration with the gas vendor (and
tray, lid stock, and equipment suppliers
as well). "The gas selected depends not
just on the end product, but on how it is
produced," says Koch Equipment's Walters. "Two processors can have the same
product, but it can be made differently,
and that will have a big effect on which
and how much gas is used."
In retail environments, the rapid color
degradation of fresh red meats, in ground
beef, for example, will usually affect their
saleability, observes Christine Boisrobert,
food science applications development
manager at Air Liquide Industrial U.S.
LP, Houston, Texas. Consumers often
associate the bright red color of meat with

820 West St.
Watertown, WI 53094
Tel: 920-261-4112
800-874-1949
Fax: 920-261-3151
www.VortronSmokehouses.com
www.MEATPOULTRY.com

I

August 2007

I

MEAT&POULTRY

I

65



http://www.VortronSmokehouses.com http://www.MEATPOULTRY.com

Meat + Poultry - August 2007

Table of Contents for the Digital Edition of Meat + Poultry - August 2007

Contents
Meat + Poultry - August 2007 - 1
Meat + Poultry - August 2007 - 2
Meat + Poultry - August 2007 - 3
Meat + Poultry - August 2007 - Contents
Meat + Poultry - August 2007 - 5
Meat + Poultry - August 2007 - 6
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
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https://digital.meatpoultry.com/sosland/mp/2021_02_01
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