Meat & Poultry
Modified Atmosphere Packaging typically doubles the shelf of red meat like beef up to 8 days and that of poultry can be extended up to 3 weeks. However, ensuring the correct mixture of gasses and security of the package against leakage is vital
Red meat is usually packed in a high oxygen mix of about 80%, to ensure that the product remains red for the duration of the shelf life. The balance of the mix is typically 20% CO2, which is used to inhibit the growth of the aerobic bacteria, a principle cause of spoilage in red meat.
The shelf life of poultry, such as chicken, can be trebled to up to 21 days when an appropriate carbon dioxide / nitrogen gas mix is used to replace the air in the pack. The high CO2 concentration acts in the same way as with red meat, and inhibits aerobic bacteria growth.
A robust HACCP protocol to ensure the correct headspace gas and free from leaks is critical to ensuring product shelf life.
For a discussion about the most appropriate packaging equipment for you particular circumstances and product line, please contact our sales team on 01223 492083 or via sales@tendringpacific.com.