>> Extended Shelf Life: MAP replaces the air inside the packaging, reducing the absorption of oxygen and moisture, thereby delaying food spoilage and deterioration. Different foods require different gas compositions. For example, a combination of oxygen and carbon dioxide can extend the shelf life of meat. Nitrogen is commonly used for packaging cooked foods, fruits, and vegetables.
>> Maintaining Food Freshness and Safety: MAP inhibits the growth and reproduction of microorganisms, particularly anaerobic bacteria, thereby ensuring food safety. For chilled fresh meat, MAP can keep the meat color bright red and the texture tender.
>> Preserving Food Flavor and Nutrition: As preservatives are not required, MAP can better preserve the natural flavor and nutritional components of food.
>> Increased Cost Efficiency: An extended shelf life can reduce delivery frequencies, lower inventory costs, and decrease the return rate of expired products.
>> Reduced Packaging Material Usage: MAP typically uses high-barrier materials, which can reduce the amount of packaging material used, thereby lowering packaging costs.
>> High Degree of Automation: Modern MAP equipment is highly automated, enhancing production efficiency and packaging quality.