Optimizing Modified Atmosphere Packaging (MAP) for Meat Products in Challenging Environments: A Focus on Nigeria

Introduction

I have discussed the microbial preservation used in West Africa extensively. New technology such as Modified Atmosphere Packaging offers unique opportunities across the world including the Nigerian market. Its use will however have to be very strategic for several reasons. The most important will be the higher microbial load of fresh meat and high humidity. This guide is tailored to provide optimal MAP gas mixtures for different meat types, enhancing shelf life and maintaining quality in these specific conditions.

MAP for Fresh Meats in Nigeria

  1. Beef: A mixture of 70% Oxygen (O2) and 30% Carbon Dioxide (CO2) is recommended for beef. This ratio ensures the meat’s appealing red colour while inhibiting microbial growth.
  2. Lamb and Pork: A slightly modified ratio of 60% O2 and 40% CO2 is more suitable, balancing colour preservation with enhanced microbial protection.
  3. Chicken and Turkey: Considering poultry’s susceptibility to spoilage, a mix of 30% O2, 50% CO2, and 20% Nitrogen (N2) is advised. The increased CO2 level significantly hampers microbial growth, which is crucial in Nigeria’s inconsistent refrigeration and longer storage environments.

MAP for Processed Meats in Nigeria

Processed meats, including extended minced meats, sausages, meatballs, and patties, benefit from a mix of 60% Nitrogen (N2) and 40% Carbon Dioxide (CO2). This combination helps prevent oxidation and inhibits microbial growth, essential for maintaining the quality of processed meats in Nigeria’s climate.

Special Considerations for Sausages in Nigeria

For sausages, which often contain higher fat content or spices that are prone to rancidity, the same 60% N2/40% CO2 mixture is effective. This balance helps protect against bacterial growth and rancidity, a key consideration in Nigeria where sausages might be subjected to extended storage times and fluctuating temperatures.

Key Points for MAP Usage in Nigeria

  • Spice Packs and Oxidation: For meats with spices that increase oxidation risk, the higher nitrogen content in MAP mixtures is beneficial.
  • Container Filling and Storage: The product should ideally fill 60-70% of the container, allowing sufficient space for effective gas interaction.
  • Environmental Factors: High humidity, common in Nigeria, can accelerate spoilage, making the choice of MAP technology crucial. Pressure changes during transportation, though less concerning, should also be considered.

Consumer Advice

  • Store MAP-packaged meats in cool conditions.
  • Examine packaging integrity before purchase.
  • Follow “use by” dates, but also assess the meat’s quality through smell, colour, and texture.

Conclusion

West Africa developed its own effective food safety system that has likely been in place for hundreds and possibly thousands of years. Careful considerations of a higher microbial load of fresh meat are essential when integrating modern technology such as MAP. Adapting MAP strategies for Nigeria’s specific challenges is crucial for ensuring meat safety and quality. The recommended gas mixtures for different types of meats are designed to enhance shelf life and maintain sensory and nutritional quality in Nigeria’s challenging preservation environment. This approach highlights the evolving and adaptable nature of MAP technologies, ensuring that meat products remain safe and high-quality for consumers under various conditions.