More appetizing appearance as a result of enhanced freshness
Increased flexibility of packaging and distribution
N2, CO2 and O2 – Gourmet – The Ideal Gases for Modified Atmosphere Packaging
When air is used to package food products, they are subjected to conditions that can lead to undesirable product changes. These include oxidation as well as microbial contamination by bacteria and mould. These undesirable influences can be avoided or reduced by using Modified Atmosphere Packaging (MAP). All the gases used for this purpose (carbon dioxide, oxygen and nitrogen) are natural components of the ambient air. The main effects of these gases are:
Carbon dioxide reduces the growth of both bacteria and moulds
Oxygen causes oxidation of fats/oils. It allows the growth of aerobic germs and moulds, but maintains the red colour of the meat and inhibits the growth of anaerobic bacteria
Nitrogen is an inert gas that slows down or prevents any reaction
