[vc_row][vc_column][vc_tta_tabs][vc_tta_section title=”1. Red Meat” tab_id=”1460179860282-07b33f51-8c15″][vc_single_image image=”404″ img_size=”full” css=”.vc_custom_1465883296153{padding-right: 0px !important;padding-left: 0px !important;}”][vc_column_text]

Meat has high possibility to increase the number of bacteria according to a high level of water activity and ingredient. Although the meat has process step of sanitary in the beginning, it still becomes in condition to increase the bacteria once it is cut and exposed to the air. In particular, thinly sliced or chopped meat have more chance to be exposed comparing to big chunk meat. Therefore, sanitary work process and radical temperature management are very important. Packaging tools need to be kept under the clean condition as well. Red meat has a problem of discoloration by oxidation which does not look fresh. Therefore, 60~80% of O2 are needed in order to pack red meat: 60~80% of O2 locks up the color of meat to oxymyoglobin from myoglobin condition. Beef needs more O2 than pork because of redness of meat color on average.


*CO2 is the most effective solution to prevent to grow microorganism.

Efficacy of CO2 has been known since 100 years ago. CO2 is dissolved in water at the surface of meat which drops the level of pH that prevents activity of microorganism and even helps to decrease the vitality of the enzyme. The efficacy of CO2 can react differently depends on temperature. The most effective temperature is 0 Celsius and efficacy will decrease at the temperature higher than 5 Celsius because dissolution of CO2 will increase as the temperature gets lower. Therefore, packaging needs to be processed at lower than 4 Celsius temperatures to have the best result.

[/vc_column_text][/vc_tta_section][vc_tta_section title=”2. Seafood” tab_id=”1460179860283-87f47011-34d9″][vc_single_image image=”403″ img_size=”full”][vc_column_text]

Fresh fish and seafood lose its original quality rapidly by the growth of the microorganism and enzymatic process. It is due to which microorganism to propagate at water contain of seafood, neutrality pH, and enzyme that destroy taste and odor. Protein destruction by microorganism causes bad smell. Oxidation of unsaturated fat of fatty fish like tuna or mackerel causes an unpleasant smell that makes to lose appetite. To retain seafood as fresh, it is very significant to keep the temperature at close to 0 Celsius. Cod, flounder and etc. are the examples of the seafood that can be extended to store for 2 times longer with MAP at 0 Celsius.


*CO2 is premise condition to maintain seafood quality fresh

CO2 is essential to prevent a growth of aerobic bacteria such as Pseudomonas, Acinetobacter, and Moraxella. Theoretically, 20 percent of CO2 is able to prevent a growth of bacteria by dropping the level of pH at tissue of surface. However, it usually requires 50% of CO2 at real packaging. Depends on the storage temperature (0~2 Celsius), seafood with MAP can extend 3 to 5 days of storage time. However, an excessive amount of CO2 also occurs undesirable result which can lose moisture in plastid and affect the taste of the product.

[/vc_column_text][/vc_tta_section][vc_tta_section title=”3. Dairy Product” tab_id=”1460179878289-7eb87510-4cf3″][vc_single_image image=”407″ img_size=”full”][vc_column_text]

The growth of microorganism and stink is one of the main causes of deterioration in dairy product (cheese, yogurts) quality. It is due to depending on products for the particular condition. Hard cheese that has low moisture is affected by species of mold and cream or soft cheese that has high moisture is affected by the stink. Probiotic that commonly used in dairy industry has low pH which causes to have a more acidic taste.


*CO2 prevents mold to grow

Hard cheese was the first product which CO2 was applied to packaging. CO2 helps to stop or decrease the activity of microorganism efficiently and to maintain plastid.For packing, 20 percent of CO2 is able to secure the product from the growth of molds in the atmosphere and lactic acid bacteria. Also, high percentage of CO2 and a low percentage of O2 are used to pack soft cheese to decrease the bearing from bacteria growth and stinks. Up to 100 percent of CO2 can be used for hard cheese but only 20 to 40 percent of CO2 is used for soft cheese because CO2 absorbs the moisture which can break the form of package is called ‘packcollapse’.

[/vc_column_text][/vc_tta_section][vc_tta_section title=”4. Ready Meal/Fresh Pasta” tab_id=”1460179881084-a1a47c1e-109f”][vc_single_image image=”405″ img_size=”full”][vc_column_text]

The rate of decay for a ready meal, precooked food, and fresh pasta is different depends on its ingredient ratio. For instance, lasagne which is made of layers of batter with seasoned meat have a higher rate of decay comparing to plain fresh pasta. One of the most difficulties with a ready meal is how to stop to be contaminated by microorganism at processing. Therefore, manufacturers must fulfill strict sanitation facility and use the best quality ingredient. The process of downfall is caused by a growth of the microorganism, oxidation, and decomposition that make the product change in taste, color, and smell. For example, if you store freshly made pizza at 4~6 Celsius temperature, it will start to rot after 1 week. However, if pizza is packed with MAP, it will maintain fresh quality for few weeks. The major relation between N2 and CO2 at ready meal packaging depends on the content of water and composition. It measures the speed of bacteria growth, oxidation, and enzyme activity. As the water activity is higher, a concentration of CO2 in the package is higher.

[/vc_column_text][/vc_tta_section][vc_tta_section title=”5. Dried Food” tab_id=”1465881270096-2aeba8a7-2c18″][vc_single_image image=”406″ img_size=”full”][/vc_tta_section][/vc_tta_tabs][/vc_column][/vc_row]