MAPAX for Meat & Poultry

The meat, meat products and poultry sector is influenced 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.

Food processors are looking for ways to ensure high quality products using highly technical and increasingly efficient production processes.

Gas Mix

Choosing the right modified atmosphere packaging mix for your product is key. 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 meat or poultry product that you are packing.

Food grade gases:

The following table outlines typical gas mixtures for your products.

Recommended gas mixtures for meat and poultry:

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 meat and poultry packing industry. Our BOC specialists can recommend the most suitable gas, equipment and safety products for your process, site and employees.

For more information, call BOC on 1800 355 255 or email us