The FreshPax® CR Packets are part of our MAPLOXTM Program, which provides a lowcost, low-oxygen packaging system that maintains refrigerated meat in pristine condition for up to 30 days when packaged in a lowoxygen environment under ideal conditions. FreshPax CR Packets are designed to extend the saleable life of fresh red meat at retail and realize the savings from central location packaging. They provide consumers with fresh and visually appealing beef, pork, lamb, veal, and value-added meat products.
Controlling oxygen and prolonging shelf life
Oxygen is the main cause of reduced shelf life. After a few days exposure to the oxygen content of air, meat loses its freshness, taste, and visual appeal - it becomes unsaleable. The whole premise of case-ready meats – extending distribution while also reducing revenue loss due to shrink – depends on the extended shelf life of fresh cuts of meat. The best way to gain the advantages of case-ready meat is to use low-oxygen modified atmosphere packaging combined with the removal of residual oxygen.
Low oxygen modified atmosphere packaging method
When using low-oxygen modified packaging, a number of fresh meat trays are overwrapped and placed into a master bag. Vacuum and back-flush systems remove air from the master bag and replace it with an oxygen-free gas mixture. With a FreshPax CR Oxygen Absorbing Packet inserted into the bag, the bag is hermetically sealed. The remaining oxygen in the master bag and oxygen that permeates from the primary meat package is absorbed by the FreshPax CR Packet. Once the master bag is opened, there is a natural rebloom to the protein.