Packaging

• vacuum packaging -

  • a method of packaging where air from the interior of a package is removed in its entirety immediately prior to sealing the packaging.
• gas flush-

  • is a common packaging method used to extend the shelf life of food. it is most commonly used for fresh meat that will need to be preserved for a decent length of time. before the packaging is sealed off, inert gasses sung as carbon dioxide or nitrogen are injected into the pack.
• Carbon dioxide-

  • this gas inhibits growth of most aerobic bacteria and moulds, and so theoretically the higher the percentage of this in a pack, the longer the shelf life. However CO2 is easily absorbed by most foods so too much can cause flavour tainting or pack collapse.
• nitrogen-

  • is an inert gas basically used as a filler in a gas flush mix - often combined with carbon dioxide to prevent pack collapse, it is heavy so it will push oxygen out of the pack.
• argon-

  • argon has similar properties to nitrogen in that it is a heavy, chemically inert, tasteless and odourless gas. its use in gas flush mixtures has been steadily increasing over the past few years.
• oxygen-

  • while most oxygen should be excluded in MAP packaging, a small percentage may be retained, as it can help keep the fresh red colour of meat and prevent growth of aerobic organisms.
• MAP is particularly useful when applied to products that would normally require refrigerated storage but cannot tolerate low temperatures due to their texture or other characteristics.
• Barrier packaging-

  • in the most general of terms, the word barrier packaging refers to coatings that are places onto various substrates to help preserve and protect the items that are inside of those materials.