Biomedical Engineering Reference
In-Depth Information
Table 3.2
Re
commended packaging materials, gas combinations and storage t
emperatures for some fresh and minimally processed f
oods
Packaging material
Typical shelf life
Packaging
material
Gas mixture
(by volume)
Gas: product
ratio
Storage
temperature
Bottom
Top
Air
MAP
Raw red
meat
OPET/PE/EVOH/PE or XPP/EVOH/
PE or EPS/EVOH/PE (XPP and EPS
are expanded materials)
OPP/PE/EVOH/PE or
OPET/PE/EVOH/PE
or OPA/PE
60-80 % O
2
+
100-200 ml
gas: 100 g
meat
2-3 °C
2-4 days
5-8 days
20-40 % CO
2
Processed
meat
OPET/PE/EVOH/PE or XPP/EVOH/
PE or EPS/EVOH/PE or (XPP and
EPS are expanded materials)
OPP/PE/EVOH/PE or
OPET/PE/EVOH/PE
or OPA/PE
30 % CO
2
+ 10 %
O
2
+ 0-5 % N
2
50-100 ml:
100 g product
4-6 °C
2-4 days
2-5 weeks
Raw light
poultry
OPET/PE/EVOH/PE or XPP/EVOH/
PE or EPS/EVOH/PE (XPP and EPS
are expanded materials)
OPP/PE/EVOH/PE or
OPET/PE/EVOH/PE
or OPA/PE
40-60 %
CO
2
+ 0-60 % N
2
100-200 ml:
100 g meat
2-3 °C
4-7days
16-21 days
Raw dark
poultry
OPET/PE/EVOH/PE or XPP/EVOH/
PE or EPS/EVOH/PE (XPP and EPS
are expanded materials)
OPP/PE/EVOH/PE or
OPET/PE/EVOH/PE
or OPA/PE
70 % O
2
+ 30 %
CO
2
100-200 ml:
100 g meat
2-3 °C
4-7days
16-21 days
Fresh fi sh
OPET/PE/EVOH/PE XPP/EVOH/PE
or EPS/EVOH/PE (XPP and EPS are
expanded materials)
OPP/PE/EVOH/PE or
OPET/PE/EVOH/PE
or OPA/PE
40-90 %
CO
2
+ 10 %
O
2
+ 0-5 % N
2
200-300 ml:
100 g fi sh
0-2 °C
2-3 days
5-14 days
Sausages
PA/PE
PA/PE
20-30 %
CO
2
+ 70-80 % N
2
50-100 ml:
100 g sausages
4-6 °C
2-4 days
2-5 weeks
Fresh
pasta
Metalised PET/PE
OPA/PE
30-60 %
CO
2
+ 40-70 % N
2
50-100 ml:
100 g product
2-4 °C
1-2
weeks
3-4 weeks
Fresh cut
salads
OPP or PS/PE
OPA/PE
5 % O
2
+ 5-20 %
CO
2
+ 75-70 % N
2
100-200 ml:
100 g product
3-5 °C
2-5 days
5-10 days
PS/PE
Fresh cut
fruits
UPVC/ LDPE/-HD
OPP/OPP/PE/EVA/
MP/MPOR
5 % O
2
+ 10 %
CO
2
+ 85 % N
2
100-200 ml:
100 g product
0-3 °C
2-7 days
5-35 days
