Question

Identify the gas composition (in percent) suitable for packaging cured meat under MAP (Modified Atmosphere Packaging) conditions.

• A. O\(_2\) = 0; CO\(_2\) = 50; N\(_2\) = 50
• B. O\(_2\) = 50; CO\(_2\) = 0; N\(_2\) = 50
• C. O\(_2\) = 0; CO\(_2\) = 0; N\(_2\) = 100
• D. O\(_2\) = 50; CO\(_2\) = 50; N\(_2\) = 0

Hint:

In MAP: - Fresh meat → O\(_2\) needed for red color. - Cured meat → O\(_2\)-free, CO\(_2\) + N\(_2\) preferred.

Answer 1

The Correct Option is A

Step 1: Role of gases in MAP.
- \(CO\(_2\)\): Inhibits growth of spoilage microorganisms. - \(N\(_2\)\): Inert filler gas, prevents pack collapse, displaces oxygen. - \(O\(_2\)\): Promotes oxidation, rancidity, and growth of aerobic microbes; generally avoided in cured meats.

Step 2: Requirements for cured meats.
Cured meats are already preserved with nitrites/nitrates; oxygen exposure leads to oxidative rancidity and microbial spoilage. Thus, packaging atmosphere should have: - High CO\(_2\) (antimicrobial effect). - Balance with N\(_2\) (filler). - No O\(_2\).

Step 3: Analyze options.
- (A) 50% CO\(_2\), 50% N\(_2\) → Correct. - (B) Contains 50% O\(_2\) → unsuitable. - (C) Only N\(_2\) (100%) → lacks microbial inhibition. - (D) Contains 50% O\(_2\) → unsuitable. Final Answer: \[ \boxed{\text{(A) O\(_2\) = 0; CO\(_2\) = 50; N\(_2\) = 50}} \]