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MAP: Meat and Poultry
The meat, meat products and poultry sector is constantly impacted by the health conscious, convenience-seeking consumer, who has become more interested in the source, treatment and quality of the product, but still demands value for money. As a direct result of this, processors are looking for ways to ensure high quality products using highly technical and increasingly efficient production processes.
Gas Mix
BOC's dedicated field and in-house specialists have in-depth knowledge of the solution options available to you. We will work with you to develop the right gas mixture for the product packed.
The following table outlines typical gas mixtures for your products:
Recommended gas mixtures| Product | Gas mixture | Gas / product volume | Typcial shelf-life: Air | Typical shelf-life: MAP | Storage temp. |
|---|---|---|---|---|---|
| Raw red meat | 60-80% O2 + 20-40% CO2 | 100-200ml / 100g meat | 2-4 days | 5-8 days | 2-3 °C |
| Raw light poultry | 40-100% CO2 + 0-60% N2 | 100-200ml / 100g meat | 4-7 days | 16-21 days | 2-3 °C |
| Raw dark poultry | 70% O2 + 30% CO2 | 100-200ml / 100g meat | 3-5 days | 7-14 days | 2-3 °C |
| Sausages | 20-30% CO2 + 70-80% N2 | 50-100ml / 100g prod. | 2-4 days | 2-5 weeks | 4-6 °C |
| Sliced cooked meat | 30% CO2 + 70% N2 | 50-100ml / 100g prod. | 2-4 days | 2-5 weeks | 4-6 °C |
MAPAX brings you a full range of tailored solutions to meet the requirements of the Food packing industries. Our BOC specialists can hep recommend the most suitable gas, equipment and safety products for your process, site and employees.
To read more about food preservation products, please select the following link:
