Multisorb Technologies Introduces MAPLOX Program for Ground Beef at Worldwide Food Expo
Chicago, Illinois - October 29, 2009
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Maintains Flavor and Color of Case Ready Ground Beef
With the wavering economy driving the importance of flexible, economic meal options, retailers have ramped up their supply of ground beef to meet consumer demand. However, lengthy supply chains can limit shelf life, as oxygen deteriorates color and flavor profiles over time. To enable meat packers to provide case-ready ground beef that remains fresh and has optimal flavor characteristics, Multisorb Technologies introduces its MAPLOXSM (Modified Atmosphere Packaging Low Oxygen) program for ground beef applications.
The MAPLOX program protects ground beef from oxygen throughout distribution to maintain its bright red color, until the product is removed from the low-oxygen master bag for display. This allows the meat to retain optimal color characteristics for a full three days of display to communicate product freshness throughout retail shelf life. Likewise, MAPLOX protects ground beef flavor from oxidation and effectively inhibits rancidity to enhance consumer satisfaction and encourage repeat purchase.
The comprehensive program provides case-ready packers with primary package materials and specifications, master bag specifications, recommended MAP gas mixtures, important process parameters for the vacuum/gas flush operation, and functional requirements, sorbent technology sizing and handling methods, and an APA-500 MAPLOX dispenser. Multisorb provides consultation to ensure rapid ramp-up of operations while minimizing cost.
As a key component of the MAPLOX program, the Multisorb APA-500 controlled atmosphere sorbent dispenser offers an easy, one-hand operation for inserting customized oxygen scavengers into the master bag. An oxygen monitoring program within the unwind chamber of the APA-500 senses oxygen levels and adjusts inert gas flow, assuring that the scavengers maintain their maximum capacity during the manufacturing process.
Recent research conducted by Brad Morgan, professor of Animal Science at Oklahoma State University substantiates the benefits of MAPLOX for ground beef applications. The product was contained in a mother bag for 21 days with the MAPLOX program in place. The ground beef was then transferred to a simulated retail refrigeration environment and tested for color brightness, freshness and flavor profile.
"We were amazed to find the meat a bright cherry red color, and flavor profiles unchanged," says Morgan. "Even more impressive was the extended shelf life. We concluded that the timeframe was extended significantly with the MAPLOX program."
"The perception of ground beef freshness will continue to be a key factor when it comes to consumer purchasing decisions," says Jeff Brown, Business Development Leader, Food & Beverage Packaging, Multisorb Technologies. "The MAPLOX program enables meat packers to provide the freshest products to retailers, and retailers to provide consumers with ground beef that has the quality characteristics they seek."
