Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

McMillin, Kenneth

doi:10.1016/j.meatsci.2008.05.028

Cited by 529 publications

(354 citation statements)

References 185 publications

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“…In red meat packaging, the most common methods are vacuum packaging (VP) and modified atmosphere packaging (MAP). It is well known that the composition of modified atmosphere systems can be an effective way to restrict the growth of spoilage aerobic organisms (McMillin, 2008;Tsigarida, Skandamis, & Nychas, 2000); but their effectiveness strongly depends on storage temperature and film permeability (McMillin, 2008). Nevertheless, the extended shelflife of refrigerated meats under VP and MAP conditions has raised concerns about the survival dynamics of L. monocytogenes.…”

Section: Introductionmentioning

confidence: 99%

Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres

Saraiva

Fontes

Patarata

et al. 2016

LWT - Food Science and Technology

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a b s t r a c tThe objective of this study was to model the fate of Listeria monocytogenes inoculated in beef at two concentrations (2.5 and 4.0 log CFU/g), packaged under air, vacuum and three modified atmospheres MAP: 70%O 2 /20%CO 2 /10%N 2 , 50%O 2 /40%CO 2 /10%N 2 and 30%O 2 /60%CO 2 /10%N 2 , and refrigerated at a normal temperature (4 C) and at a mild abusive temperature (9 C). The experimental design produced a total of 20 environmental conditions. An omnibus model based on the Weibull equation proved statistically that L. monocytogenes survives better in vacuum (VP) than in aerobic conditions, although without significant difference in its ability to survive in the temperature range between 4 C and 9 C. Furthermore, regardless of the refrigeration temperature, the presence of CO 2 in the package atmosphere exerted a bactericidal effect on L. monocytogenes cells, being approximately 1.5 log of reduction when storage time reached 10 days. Since the pathogen can survive in VP/MAP beef, there is a need of maintaining its numbers below 100 CFU/g before packaging by placing efforts on the implementation of control measures during processing.

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Section: Introductionmentioning

confidence: 99%

Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres

Saraiva

Fontes

Patarata

et al. 2016

LWT - Food Science and Technology

View full text Add to dashboard Cite

show abstract

“…MAP techniques are now used for a wide variety of products involving cakes, fresh filled pasta, potato crisps, fruits and vegetables, and meat products (Jayas and Jeyamkondan 2002;Silva et al 2004;Guynot et al 2004;Zardetto 2005;McMillin 2008). This paper tries to review the application of MAP in cheese by including fresh, whey, soft, semi-hard, and hard cheese along with other types which are produced and consumed all around the world.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

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“…The positive correlation between storage time and lipid oxidation are confirmed by the increased levels of hydroperoxides formed by unsaturated fatty acids oxidation (McMillin, 2008), and TBARS, used as lipid oxidation measurement (Lund et al, 2007a). Despite veal calf meat usually presents low levels of myoglobin (Gariépy et al, 1998), it showed the same discoloration of bee f meat.…”

Section: Effect Of Gas Mixture On Veal Calf Meatmentioning

confidence: 78%

“…Modified atmosphere packaging (MAP) in food industry is recognised to maintain the desired properties of meat for the desired period of storage and display (McMillin, 2008). Furthermore, fresh meat packaging is carried out to protect products and avoid cross-contamination, to facilitate food handling and identification, to present product in an attractive way to consumers and especially to re duce gas and water vapour deteriorative effects, delaying biological and physical food spoilage (Yam et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

Cited by 529 publications

References 185 publications

Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres

Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

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