Modified Atmosphere Packaging and Its Feasibility for Military Feeding Systems

The purpose of this project is to test the effects of different modified atmospheres and packaging systems on the shelf life extension of several foods, and their feasibility for military feeding systems. Several trials were conducted on packaging food products under modified atmospheres. Foods such as cooked boneless chicken breasts, hamburger patties and scrambled eggs were packaged under different gas mixtures, and with different packaging systems. There were also trials testing Time Temperature Indicators (TTIs), packaging equipment and local modified atmosphere packaging (MAP) producers. These studies showed that a high barrier packaging is preferable for cooked meats. Initial gas analysis for some studies showed different gas levels than what was injected such as 20% less carbon dioxide (CO2), with the gas composition remaining quite stable thereafter. There is a need to determine if reduced carbon dioxide levels or gas mixture variation is due to the packaging equipment, namely, the form-fill-sealers or gas absorption by the food and to what extent. Microbial growth was erratic during most of the studies therefore microbial correlations were inconclusive.