Study of the Use of Oxygen-Absorbing Packaging Material to Prolong Shelf-Life of Rations

摘要

The effectiveness of a new oxygen absorbing packaging technology in modifying the inner atmosphere to very low residual oxygen retarding the growth of spoilage bacteria and mold, biochemical and enzymatic degradation, while minimizing the need for butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), sulfur dioxide, sorbates, benzoates, and other food additives was evaluated. The project addressed the problem of oxygen ingress reducing the quality of packaged products containing high oil content, including MRE hot fill non-retort items such as cheese spread, and mayonnaise (in MRE26, menu No. 10).