date:Jan 22, 2013
MAP lowers and regulates the amount of oxygen in packs to slow the growth of aerobic organisms and the speed of oxidative damage to food. Oxygen is commonly replaced by nitrogen, carbon dioxide, and sometimes carbon monoxide in order to preserve the colour of red meat.
Packaging that allows product to breathe and prevents contamination from outside gases is also used to preserve the atmosphere inside and prolong shelf life.
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