Gas Packaging for Meat and Poultry

Gas Packaging for Meat and Poultry.

Health-conscious, convenience-seeking consumers are to bacterial contamination. Food handling and processing putting the food industry under ever-increasing pressure. are also potential sources of contamination. Another Consumers are especially concerned about product challenge is the de-oxygenation of myoglobin within red quality including the source, treatment, and freshness meat which can lead to undesirable color change. of meat products and poultry. For food processors, this translates into a need for production processes that deliver The solution – Strict hygiene, temperature, and atmospheric consistently high-quality meats that satisfy strict food control during processing and pre-packaging minimize the regulations, consumer expectations, and the need for growth of mold and chemical breakdown which cause longer shelf life. rancidity and food poisoning.

The solution lies in new, highly-sophisticated, efficient Carbon dioxide can also inhibit the growth of harmful production and packaging processes that guarantee taste, bacteria such as Pseudomonas while a high concentration appearance, food safety, and value for money. of oxygen (60 – 80%) in the fresh meat packaging room can help to retain the red color in meat. Additionally, the Meat and meat products right mix of oxygen can extend shelf life. For example, the The challenges – The naturally high water and nutrient shelf life of meat in consumer packs can be doubled from content in meat and meat products makes them susceptible 2 – 4 days to 5 – 8 days at 39 °F. Raw redmeat

Sliced cookedmeat Sausages Raw darkpoultry Raw lightpoultry Product Recommended gasmixturesformeatandpoultryproducts guarantees demandedbythelaw. and distribution.We canprovidethetraceabilityandsafety standards andlegislationregardingpackaging,storage, of thefoodindustry. Theycomplywiththestrictfood been createdtomatchthespecialqualityrequirements Messer‘s ModifiedAtmospherePackaginggasrangehas safety productsforyourprocess,site,andemployees. will recommendthemostsuitablegas,equipment,and requirements ofthefoodindustries.OurMesserspecialists a fullrangeoftailoredsolutionstomeetthepackaging Messer‘s ModifiedAtmospherePackagingbringsyou The Messersolution poultry between16and21days. gas mixisproventolengthentheshelflifeofpre-packed volume (nearly)equatestotheproductvolume.Theright as significantlyextendshelflifeprovidedtheheadspace above canhelpretainoriginaltasteandtexture,aswell aerobic spoilagebacteriainpoultry. Levelsof20%and The solution–Carbondioxideisaneffectiveinhibitorof irreversible surfacediscolorationinthepresenceofoxygen. deterioration. Unlikeredmeat,however, itdoesnotundergo evaporation loss,off-odor, discoloration,andbiochemical The challenges–Poultryissusceptibletomicrobialgrowth, Poultry 60 –80%O 0 –60%N 70 –80%N 20 –40%CO 70% N 30% CO 30% CO 20 –30%CO 70% O 40 –100%CO Gas mixtures 2 2 + 2 2 + 2 2 2 + 2 2 + 2 + facebook.com Product volume 0.02 -0.04SCF/lb 0.01 -0.02SCF/lb 0.02 -0.04SCF/lb 0.01 -0.02SCF/lb 0.02 -0.04SCF/lb Gas volume

linkedin.com achievable shelflife,andanalysistechniques. you onarangeoftopics,includinggasmixtureselection, place tosupportandaidallourcustomers.Theycanadvise Messer, wehavededicatedMAPtechnicalspecialistsin and developleadingtechnologiesapplications.Across Messer workscloselywiththefoodindustrytocreate Technical service • Gases: products beingpacked. will workwithyoutodeveloptherightgasmixturefor in-depth knowledgeoftheoptionsavailabletoyou.We Messer‘s dedicatedfieldandin-housespecialistshave Food gradegases Oxygen Air 4 –7days 3 –5days 2 –4days 2 –4days 3 –5days Typical shelf-life twitter.com

• Nitrogen Nitrogen MAP 6 –21days 2 –5weeks 5 –8days 2 –5weeks 7 –14days 200 SomersetCorporateBlvd Phone: 1-800-755-9277 Bridgewater, NJ 08807 [email protected] www.messer-us.com • Messer Americas Storage temp. 35 –37°F 39 –43°F 35 –37°F 39 –43°F 35 –37°F Carbon Dioxide Carbon Suite 7000

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