How can Outgredient technology enhance Modified Atmosphere Packaging (MAP)?
Outgredient technology is not an alternative to MAP, in fact, the two processes complement each other to produce even better results. MAP lines incorporating an Outgredient have been found to operate at higher speeds without sacrificing the oxygen percentage inside packaging. The objective is to pull the oxygen level down to 100ppm within a few hours and to zero within 24 hours to avoid rapid discolouration in meats. As a secondary benefit, the storage life of meat is substantially extended when held in an atmosphere where the oxygen content is too low to permit growth of aerobic pseudomonades that can cause food spoilage. A study performed at Cornell University concluded that ham N2:CO2 (70:30) back-flushed, vacuum, and atmospheric pressure packaging benefited significantly from the inclusion of oxygen sorbent Outgredients. Packaged ham containing oxygen sorbents had lower psychrotrophic bacteria, yeast, and mould counts, and better colour retention compared to those without absorbers
