A commonly used method of extending the shelf life of foodstuffs is MAP (Modified Atmosphere Packaging).\u00a0The technique subsitutes the air inside a package with a protective gas mix.<\/p>\n
The most commonly used gas mixes include carbon dioxide and nitrogen at various concentrations.\u00a0Oxygen contained in the air causes growth of aerobic microbes that typically spoil fresh food products.<\/p>\n
Thanks to its acidicity, carbon dioxide slows down the growth of microbes, while inert nitrogen is used as a filler gas.\u00a0To retain the red colour of meats, a mixture of carbon dioxide and oxygen may also be used.<\/p>\n
MAP in itself does not improve the standard of the product, which must be of high quality to start with.\u00a0Only an unbroken cold chain guarantees that the quality of food products remains good.<\/p>\n
The modification process often tries to lower the amount of\u00a0oxygen<\/a>\u00a0(O2), moving it from 20.9% to 0%, in order to slow down the growth of\u00a0aerobic organisms<\/a>\u00a0and prevent\u00a0oxidation<\/a>\u00a0reactions. The removed oxygen can be replaced with\u00a0nitrogen<\/a>\u00a0(N2), commonly acknowledged as an inert gas, or\u00a0carbon dioxide<\/a>\u00a0(CO2), which can lower the\u00a0pH<\/a>\u00a0or inhibit the growth of\u00a0bacteria<\/a>.\u00a0Carbon monoxide<\/a>\u00a0can be used for preserving the red color of meat.<\/p>\n