Modified Atmosphere Packaging MAP Meat Trays are specially designed food-grade containers that use gas flushing technology to extend the shelf life of fresh meat, poultry, and seafood. By replacing the air inside the tray with a controlled gas mixture (typically O₂, CO₂, and N₂), MAP trays significantly slow down oxidation and bacterial growth, keeping meat fresher for longer.

These trays are commonly made from high-barrier PP (polypropylene) or PET/PE laminates to prevent gas leakage and maintain optimal preservation conditions.

Item	Parameter Range	Description
Material	PP/EVOH/PE, PET/EVOH/PE, PS/EVOH/PE, etc.	Can be customized according to customer needs
Thickness	0.4mm – 1.2mm	Common thickness 0.6mm, 0.8mm
Volume	200ml – 1200ml	Customizable mold development
Size	150×120mm to 250×180mm	Regular sizes are available
Sealing method	Heat seal	Used with sealing film
Using temperature	-20℃ to +120℃	Suitable for refrigeration and freezing

High barrier material: Multi-layer co-extruded materials (such as PP/EVOH/PP or PET/EVOH/PE) are used to effectively block oxygen and moisture.

Extend shelf life: By sealing the tray and filling it with mixed gas (such as CO₂, N₂, O₂), bacterial growth is effectively inhibited and the shelf life is extended.

High-strength structural design: It has excellent compression and puncture resistance, suitable for transportation and refrigeration.

Strong adaptability: It is compatible with a variety of heat-sealing films and suitable for automated packaging equipment.

Environmentally friendly and recyclable: Recyclable materials are used to meet food contact safety requirements.Your Attractive Heading

1. Extended Shelf Life

• Reduces Oxidation – Low O₂ levels delay meat discoloration (browning).
• Inhibits Bacterial Growth – High CO₂ concentration slows spoilage.
• Maintains Freshness – Meat stays red and appealing 2-3x longer than traditional packaging.

2. Enhanced Food Safety

• Prevents Cross-Contamination – Sealed packaging reduces exposure to pathogens.
• No Preservatives Needed – Relies on gas mix, not chemicals, to preserve meat.

3. Improved Product Presentation

• Clear Visibility – High-transparency materials showcase meat quality.
• Reduced Drip Loss – Absorbent pads (optional) soak up excess juices.

4. Cost-Effective for Retailers & Suppliers

• Less Food Waste – Longer shelf life = fewer unsold products.
• Optimized Logistics – Allows longer storage and transport times.

5. Customizable Gas Mixtures

• Ready-to-Eat Meats → 100% N₂ (prevents oxidation without affecting taste).
• Red Meat (Beef/Lamb) → High O₂ (70-80%) + CO₂ (20-30%) (keeps meat bright red).
• Poultry & Fish → Low O₂ (<5%) + High CO₂ (30-50%) (prevents bacterial growth).

FAQ