Advantages And Disadvantages Of MAP Meat

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Table 3. Properties of Primary gases used in MAP (adapted from Cruz-Romero and Kerry, 2017).
Gas Properties Use in MAP meat products

Oxygen Inhibits anaerobic bacteria
Moderately soluble in water and fat
Oxidises fat, myoglobin Avoids anaerobic growth
Maintain raw meat colour
Carbon dioxide Supress anaerobic bacteria
Highly soluble in water and fat
Acid taste at high concentration. Inhibits microbial contamination
Produce tight contact packaging
Nitrogen Inert
Low solubility in water and fat. Prevent collapse of packaging
Replaces oxygen.

There are other secondary gases like argon, Helium, nitrous oxide, carbon monoxide and hydrogen used along with the primary MAP gases. MAP packaging helps in extending the shelf-life of the product by inhibiting the microbial growth and maintains the colour of the meat product when compared with the product packaged with air i.e. normal packaging (Penney & Bell, 1993). Fig. 2 MAP packed Lamb Racks
The main disadvantage of the MAP packaging is that the presence of excess oxygen induces the lipid oxidation that results in the rancidity of the meat generating the undesirable off- odours declining the quality scale of the meat product (Renerre & Labadie, 1993). Reports show that the lamb meat packed with 70% of O2 and 30% of CO2 can be stored for 8-9 days
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The purpose of the antimicrobial active packaging is to enhance the safety of meat products that are highly susceptible to microbial contamination by prolonging the lag phase and reducing the growth phase of the microbes (Han, 2000). The packaging materials can be surface modified, incorporated, immobilised or coated to impart the antimicrobial activity. Basically, antimicrobial active packaging can be classified into four different categories based on the application (Cooksey, 2001). They
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