MAP Applications for Non‐Respiring Foods

Non-respiring foods may be assumed to be relatively static for their package atmosphere in their storage. Therefore, modified atmosphere packaging (MAP) applications of non-respiring foods aim to flush their packages with the desired modified atmosphere (MA) assuming that initially flushed MA is maintained for most of their shelf life. The main task of MAP of non-respiring foods is to find the optimal gas mixture most effectively working against primary spoilage mechanisms. Fresh meat and poultry are labile to microbial spoilage, color change and oxidation in packaged storage. MAP of shucked shellfish with limited muscle respiration is reviewed in this chapter. Bakery and pasta products are based on cereals in their main ingredients and are helped in their microbial stability by MAP for their extended shelf life. To protect the dry food products from the oxidation, O2-exclusive MAP is employed, often providing long shelf life up to two years at an ambient condition.