Principles and Applications of Modified Atmosphere Packaging of Foods

  • Editors
  • R. T. Parry

Table of contents

  1. Front Matter
    Pages i-xii
  2. R. T. Parry
    Pages 1-18
  3. A. L. Brody
    Pages 19-40
  4. M. J. Hastings
    Pages 41-62
  5. J. Greengrass
    Pages 63-100
  6. I. Alli
    Pages 101-113
  7. B. P. F. Day
    Pages 114-133
  8. J. P. Smith
    Pages 134-169
  9. P. J. Subramaniam
    Pages 170-188
  10. H. K. Davis
    Pages 189-228
  11. P. N. Church
    Pages 229-268
  12. D. E. Hood, G. C. Mead
    Pages 269-298
  13. Back Matter
    Pages 299-305

About this book

Introduction

Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries.

Keywords

HACCP Poultry additives alcohol coffee environment food fruit growth hygiene microbiology microorganism population quality control stability

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-2137-2
  • Copyright Information Chapman & Hall 1993
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5892-3
  • Online ISBN 978-1-4615-2137-2
  • About this book