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Is the world ready for MAP aluminum packaging?
date:Feb 13, 2019
eered MAP using carbon dioxide, as this meant oxygen levels were kept optimally low. However, an array of gases can be used.

Getting the composition right can result in highly extended shelf lives for MAP packed products. Depending on the food, there is a specific ratio of oxygen, carbon dioxide and nitrogen for optimal shelf-life extension. For example, a retail-ready container of cooked, cured and processed poultry should contain 30% carbon dioxide and 70% nitrogen.

Without MAP techniques, a

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