MAP shelf life table (Modified Atmosphere Packaging)

Vacuuming sensitive foods

The vacuuming of sensitive foods at a high quality level is not possible without deforming (squashing) them. Only a partial vacuum can be generated, so that the bag only just wraps around the product, which naturally has a considerable influence on the shelf life. However, there is a way to vacuum sensitive products very effectively. The solution is called "Modified Atmosphere Packaging", or MAP for short. In this process, the bag or tray is re-gassed after vacuuming with a protective gas that is tailored to the respective product (see MAP table). The actual purpose of this process is to replace the air with a gas that is free from bacteria and germs. This has a positive effect on the shelf life, color and entire appearance of the product. For those who want to vacuum in the classic manner, the big vacuum shelf-life table can be found here.

Download the MAP-table here

				Typical shelf life
	Product	Gas mix	Gas/product volume ratio	Air	MAP	Storage temperature
Meat	Raw red meat	60-80% O2 + 20-40% CO2	100-200 ml 100 g meat	2-4 days	5-8 days	2-3°C
	Raw light poultry	40-100% CO2 + 0-60% N2	100-200 ml 100 g meat	4-7 days	16-21 days	2-3°C
	Raw dark poultry	70% O2 + 30% CO2	100-200 ml 100 g meat	3-5 days	7-14 days	2-3°C
	Sausages/cold cuts	70% O2 + 30% CO2	50-100 ml 100 g product	2-4 days	2-5 weeks	4-6°C
	Cooked meat in slices	70% O2 + 30% CO2	50-100 ml 100 g product	2-4 days	2-5 weeks	4-6°C
Milk products	Hard cheese	80-100% CO2 + 0-20% N2	50-100 ml 100 g cheese	2-3 weeks	4-10 weeks	4-6°C
	Cheese (sliced, grated)	40% CO2 + 60% N2	50-100 ml 100 g cheese	2-3 weeks	7 days	4-6°C
	Soft cheese	20-60% CO2 + 40-80% N2	50-100 ml 100 g cheese	8 days	21 days	4-6°C
	Yoghurt	0-30% CO2 + 70-100% N2		10-14 days	22-25 days	4-6°C
Fish & seafood	Raw fish	40-90% CO2 + 10% O2 + 0-50% N2	200-300 ml 100 g fish	3-5 days	5-14 days	0-2°C
	Smoked fish	40-60% CO2 + 40-60% N2	50-100ml 100 g fish	15 days	30 days	0-3°C
	Cooked fish	30% CO2 + 70% N2	50-100 ml 100 g fish	7 days	30 days	0-3°C
	Shrimps/prawns (peeled, cooked)	40% CO2 + 60% N2	50-100 ml 100 g product	7 days	21 weeks	4-6°C
Fruit & vegetables	Salad	5% O2 + 5-20% CO2 + 75-90% N2	100-200 ml 100 g product	2-5 days	5-8 days	3-5°C
	Ready to serve, chopped mixed salad	6% O2 + 5-20% CO2 + 75-90% N2	100-200ml 100 g product	2-5 days	5-8 days	3-5°C
	Peeled potatoes	40-60% CO2 + 40-60% N2	100-200 ml 100 g product	0,5 hours	10 days	3-5°C
Bakery products & ry foods	Pre-baked bread	100% CO2	50-100 ml 100 g product	5 days	20 days	20-25°C
	Cake	50% CO2 + 50% N2	50-100ml 100 g product	15 days	60 days	20-25°C
	Coffee (ground)	N2 or CO2	50-100 ml 100 g product	4 weeks	24 weeks	20-25°C
	Milk powder	100% N2	50-100 ml 100 g product	12 weeks	52 weeks	20-25°C
	Peanuts	100% N2	50-100 ml 100 g product	12 weeks	52 weeks	20-25°C
Ready-cooked meals & catering	Pizza	30-60% CO2 + 40-70% N2	50-100 ml 100 g product	1 week	3 weeks	2-4°C
	Pasta	30-60% CO2 + 40-70% N2	50-100 ml 100 g product	1 week	3 weeks	2-4°C
	Sandwiches	30 CO2 + 70% N2	50-100 ml 100 g product	2 days	10 days	2-4°C
	Ready-cooked meals	30-60% CO2 + 40-70% N2	50-100 ml 100 g product	4 days	21 days	2-4°C

Errors and omissions excepted / Source: PanGas

MAP shelf life table (Modified Atmosphere Packaging)

Vacuuming sensitive foods

Vacuuming sensitive foods

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