Modified atmosphere packaging (MAP) is traditionally used to preserve the freshness of fresh produce, meats, and fish by controlling their biochemical metabolism—for example, respiration.
Modified atmosphere packaging (MAP) is the imposition of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with an antimicrobially active gas, such as carbon dioxide, upon a packaged food product to extend its shelf life.
Modified atmosphere packaging (MAP) is the imposition of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with an antimicrobially active gas, such as carbon dioxide, upon a packaged food product to extend its shelf life.
Modified atmosphere packaging (MAP) is the imposition of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with an antimicrobially active gas, such as carbon dioxide, upon a packaged food product to extend its shelf life.
Modified atmosphere packaging (MAP) is the imposition of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with an antimicrobially active gas, such as carbon dioxide, upon a packaged food product to extend its shelf life.
Modified atmosphere packaging (MAP) is the imposition of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with an antimicrobially active gas, such as carbon dioxide, upon a packaged food product to extend its shelf life.
Modified atmosphere packaging (MAP) is the imposition of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with an antimicrobially active gas, such as carbon dioxide, upon a packaged food product to extend its shelf life.
Modified atmosphere packaging (MAP) has been applied in the food industry for over 90 years to extend shelf life and maintain quality and safety of fresh and fresh-cut food products.
Modified atmosphere packaging (MAP) is the imposition of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with an antimicrobially active gas, such as carbon dioxide, upon a packaged food product to extend its shelf life.
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