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Principles and Applications of Modified Atmosphere Packaging of Foods

  • Book
  • © 1993

Overview

Editors:
  1. R. T. Parry
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Table of contents (11 chapters)

  1. Front Matter

    Pages i-xii
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  2. Introduction

    • R. T. Parry
    Pages 1-18

  3. The market

    • A. L. Brody
    Pages 19-40

  4. Packaging machinery

    • M. J. Hastings
    Pages 41-62

  5. Films for MAP of foods

    • J. Greengrass
    Pages 63-100

  6. Quality control of MAP products

    • I. Alli
    Pages 101-113

  7. Fruit and vegetables

    • B. P. F. Day
    Pages 114-133

  8. Bakery Products

    • J. P. Smith
    Pages 134-169

  9. Miscellaneous applications

    • P. J. Subramaniam
    Pages 170-188

  10. Fish

    • H. K. Davis
    Pages 189-228

  11. Meat products

    • P. N. Church
    Pages 229-268

  12. Modified atmosphere storage of fresh meat and poultry

    • D. E. Hood, G. C. Mead
    Pages 269-298

  13. Back Matter

    Pages 299-305
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Keywords

About this book

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.

Bibliographic Information

  • Book Title: Principles and Applications of Modified Atmosphere Packaging of Foods

  • Editors: R. T. Parry

  • DOI: https://doi.org/10.1007/978-1-4615-2137-2

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1993

  • Hardcover ISBN: 978-0-7514-0084-7Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5892-3Published: 20 October 2012

  • eBook ISBN: 978-1-4615-2137-2Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: VII, 305

  • Topics: Food Science

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