The application of modified atmosphere packaging in the food industry

Abstract

Food preservation has been an important factor thought out mankind. Today various methods and techniques have been cultured. In this research we are to evaluate the foods that are packed in a plastic firm. Beef in Malta intended for the hospitality mainly comes from foreign countries mostly packed with in a plastic firm. Alleged beef offers diverse shelflife that is intended to be clarified through this research. An explanation about modified atmospheric packaging MAP and vacuum packaging is given so that one could understand the difference. MAP is a much more elaborated technique that only with appropriate knowledge and equipment one can custom. While on the other hand only a vacuum machine and proper plastic bags are required in vacuum packaging. This research will look into contribution of the gases used in MAP and its compositions. A controversial gas will be examined in contrast to oxygen. This study will assistance in storing of food especially beef. Once one has the ability to determine which techniques to use while storing of foods to achieve better shelf life a positive direct impact would finally be valuable for the cost of product and reducing waste. The main aim of this research is to understand an overview of food packaging that could support better purchasing and storing of food mostly of beef in a hospitality kitchen.