What methods are available to combat oxygen degradation and food spoilage?
Much of the research for extending the shelf life, safety, and quality of foods has shifted from manipulating the product to controlling the packaging system. The emphasis remains on controlling the atmosphere, particularly the presence of oxygen, a major factor in food deterioration through aerobic pathogens. The meat industry has embraced the development of Modified Atmosphere Packaging (MAP), which flushes packaging with nitrogen (N2) or carbon dioxide (CO2) before sealing the package tray with a plastic lidding stock. MAP packaging inherently leaves some oxygen behind in the packaging, and additional oxygen ingress will occur through the plastic film. MAP while effective, when used with Outgredient oxygen sorbents will effectively eliminate the residual and ingress over the expected shelf life of the product. Q: How can the removal of oxygen in packaging enhance brand appeal? A: In the absence of oxygen, meat’s natural colour can be retained for several weeks. The largest single ca
