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How Easy it is to Switch to Hygiena® EnSURE® Touch
How Easy it is to Switch to Hygiena® EnSURE® Touch
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Why the EnSURE® Touch? There is no denying that ATP systems are essential tools for food safety and quality control....

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Our dear colleague..
Our dear colleague..
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💔 It is with profound sadness that I share the heartbreaking news of the passing of our dear colleague and friend,...

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Dental Practice: Protein Residue swabbing for Hygiene Verification
Dental Practice: Protein Residue swabbing for Hygiene Verification
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Protein residue hygiene verification can provide several benefits to a dental practice in terms of having a reliable...

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Water Activity (aw) - how it affects food manufacturing.
Water Activity (aw) - how it affects food manufacturing.
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When choosing a water activity (aw) meter, you should consider factors such as accuracy, range, ease of use,...
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Which Type of Centrifuge is best suited for your business needs?
Which Type of Centrifuge is best suited for your business needs?
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Which Type of Centrifuge is the best suited for your business needs? In this guide, we will discuss the different...
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What is M.A.P?

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Modified Atmosphere Packaging (M.A.P) is used to extend the shelf life of fresh food products. All foods e.g. red meat and bread, have different gas compositions. Red meat needs high levels of oxygen to maintain the red colour, vegetables usually need a three-gas mixture and bread requires low levels of oxygen to avoid mould. The main cause of the spoilage of food is the growth of microbes such as yeasts, bacteria and mould which are present all around us. These microbes cause the food to go bad because they feed and grow on the food product. When exposed to air, the appearance e.g. colour can change over time. The low-temperature refrigeration will slow the growth of most microbes. Slowing the process of spoilage and keeping the food edible and attractive for as long as it can. To keep food as fresh as possible without using additives is sealing the product in a package filled with a mixture of natural gases. These gases are controlled proportions which significantly slow down the decaying process.

Modified Atmosphere Packaging (Map-Pak) Analysers

Designed specifically for the Food Industry, the Modified Atmosphere Packaging (Map-Pak) food gas analysers measure the content of gas flushed food packaging. The Map-Pak range was developed as a quality device with a variety of features and can be used with minimal training. The Map-Pak range was developed as a quality control device that has a range of features and can be used with minimal training. These lightweight portable analysers are easy to use in quality control functions and can be used for all food applications, as well as some applications in the pharmaceutical industry. Typical Applications
  • Meat and Poultry
  • Convenience Foods
  • Baked Goods
  • Dairy Produce
  • Seafood
  • Salads
  • Pasta
  • Fruits & Vegetables
  • Precooked Meats
  • Coffee
  • Pharmaceuticals
  • Glove Box Analysis
Product % Oxygen % Carbon Dioxide % Nitrogen
Red Meat 60-85 15-40 -
Cooked/Cured Meats - 20-35 65-80
Poultry - 25 75
Fish (white) 30 40 30
Fish (oily) - 60 40
Salmon 20 60 20
Hard Cheese - 100 -
Soft Cheese - 30 70
Bread - 60-70 30-40
Non-dairy Cakes - 60 40
Dairy Cakes - - 100
Pasta (fresh) - - 100
Fruit and Vegetables 3-5 3-5 85-95
Dried/Roasted Foods - - 100
We can also supply replacement accessories for your Map-Pak including needles, filters, septas and batteries. Service and calibration are available on all AGC Map-Pak analysers. If you'd like to see it in action in your facility we're now taking bookings for a no-obligation demonstration. For more information on the Map-Pak Analyser or to book your demo give our team a call on 01924 444577 or email hello@gemscientific.co.uk
 

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