| Overview |
|
Modified Atmosphere Packaging, abbreviated MAP, utilizes gas mixtures and packaging materials technology to extend the shelf life of food products. For meat products, the atmosphere in the package is modified by pulling a vacuum then replacing the package atmosphere with a gas mixture of ie. oxygen (O2) and carbon dioxide (CO2) or nitrogen (N2) and carbon dioxide mixtures.
A typical gas mixture for general purpose MAP is 80% N2 and 20% CO2. Raw fresh meats packaged in low oxygen atmosphere packaging are prepared for the display case by peeling off an "outer" oxygen impermeable film exposing an oxygen permeable film which allows the ground beef to oxygenate for the typical red meat color or "bloom". The amount of time required to remove the outer barrier film and wait an additional 20-30 minutes for the meat to "bloom" is a disadvantage for many U.S. meat merchandisers utilizing low oxygen modified atmosphere packaging. A second more popular MAP option is to utilize high oxygen (80% O2, 20% CO2) gas mixture. A single oxygen impermeable layer of film is used to seal the tray containing the meat. The oxygen gas component maintains meat "bloom" throughout distribution and display. Minimal time and handling in preparing the MAP packages for merchandising is a notable advantage for high oxygen MAP packaging. However, utilizing this concentration of oxygen can induce unwanted off-flavors from oxidation of the meat. These erroneous flavors limit the acceptable shelf-life of the product even though the meat remains intrinsically safe. MAP Packaged Ground Beef Ground beef is made from cow or steer meat. Specifically, meat cuts from forequarter, sirloin or hindquarter beef cuts are used for processing ground beef. Processing fresh ground beef includes coarse grinding beef through a 9.5mm plate for an initial coarse grind, then a finer grind through a 2.5 mm plate. Packages can be labeled by cut or lean content. Ground beef labeled 75% lean has 25% fat by weight. Lean ground beef is on the average 21% and extra lean ground beef is on the average 17% fat. |
 |
Important Information Allergens GMO |
|
|