MAP is conventionally used to maintain the freshness of fresh cheese, meats, and fish by controlling their biochemical metabolism – for example, breath/Respiration. Nitrogen flushing, vacuum packaging, and carbon dioxide injection have been used commercially for the last decades.
But, current research has launched newly modified atmosphere gases such as inert gas (e.g., argon) flushing for fruits and vegetables, carbon monoxide (CO) injection for meats(red), and high oxygen (O2) flushing for chickens.
For a MAP(Modified atmosphere packaging) method to control effectively, optimal packaging material with usual gas permeability properties must be chosen. The use of MAP packaging is to attract the food industry because there is a fast-growing market for minimally processed fruits and vegetables, non-frozen chilled meats, ready-to-eat food, and semi-processed foods.
MAP undoubtfully prolongs the shelf life of food products, and also in some cases, food does not require any other methods or any special care during delivery.