What is Gas Flushed Bacon?

A gas flush uses an inert gas, like nitrogen, carbon dioxide, or an exotic gas, like argon or helium, that is injected and often taken out more than once to get rid of oxygen in the package. This technique is called MAP (Modified Atmosphere Packaging). MAP is most often used in coffee, snack foods, pre-baked goods, meat and poultry, but it can also be used in more complex ways.

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Carbon dioxide (CO2) Carbon dioxide inhibits the growth of most aerobic bacteria and molds. Generally speaking, the higher the level of CO2 in the package, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water – therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavor tainting, drip loss and pack collapse. So, it’s important to find a balance between how long a product should last for business reasons and how much of a problem people are willing to put up with. When CO2 is required to control bacterial and mold growth, a minimum of 20% is recommended.

Nitrogen (N2) Nitrogen is an inert gas and is used to exclude air and, in particular, oxygen. As a balance gas (filler gas), it makes up the difference in a gas mixture so that packs of foods that are high in moisture and fat don’t fall apart. This happens because these foods tend to absorb carbon dioxide from the air. For modified atmosphere packaging of dried snack products 100% nitrogen is used to prevent oxidative rancidity.

Oxygen (O2) Oxygen causes oxidative deterioration of foods and is required for the growth of aerobic micro-organisms. Usually, oxygen shouldn’t be there, but there are good reasons for it to be there in small amounts, such as:

• • Maintain fresh, natural color (in red meats for example)
• • To maintain respiration (in fruit and vegetables)
• • To stop the growth of aerobic organisms (like lettuce and some types of fish).

Argon Argon has the same properties as nitrogen. Chemically speaking, it is an inert gas that has no taste or smell. It is heavier than nitrogen and doesn’t have any bigger effects on microorganisms. It is claimed to inhibit enzymic activities, microbial growth and degradative chemical reactions (CCFRA R&D Report 125). Hence it can be used in a controlled atmosphere to replace nitrogen in most applications. Its solubility (twice that of nitrogen) and certain molecular characteristics give it special properties for use with vegetables. Under certain conditions, it slows down metabolic reactions and reduces respiration.

Polar Foods is a company that makes and sells high-quality flax oil. For many years, they have used argon in Modified Atmosphere Packaging. Flaxseed oil is mechanically removed from the flaxseed by an expeller. To get rid of any impurities, the flaxseed oil is then mechanically filtered. It is then stored in large containers that are flushed with inert argon gas. Our CHTC-280 Chamber Vacuum sealer is now being used by a company that asked to remain anonymous to argon-flush freshly roasted coffee beans.

Carbon Monoxide Carbon monoxide is a toxic, colorless, odorless, flammable gas. It is stable at up to 400°C with respect to decomposition into carbon and oxygen. The use of carbon monoxide (CO) in MAP with high levels of CO2 has made meat cuts last longer and keep their bright red color. It is also claimed that carbon monoxide can effectively reduce or inhibit different spoilage and pathogenic bacteria.

Recommended MAP Gases by Application: Learn More

Why Use Gas Flush

The amount of oxygen inside a package can usually be lowered to 3 percent or less when the atmosphere is changed. Inert gases used for MAP are typically denser than oxygen. As such, the oxygen inside the package is forced out of the package. This makes the product last longer, keep its shape, keep it from discoloring, and, for things like chips, protect them from damage with a cushion-like layer (this is what’s usually called a “pillow pack”). Many gas flush applications require sophisticated gas mixtures. In order to make case-ready meat, for example, you need a complex gas mixture of nitrogen, carbon dioxide, and carbon monoxide (Tri-Gas). Nitrogen is an inert gas that functions to fill the headspace in the package. Carbon dioxide is added to kill microbes, and carbon monoxide keeps the meat’s normal red or pink color after being exposed to air. In cases where 300,000 to 400,000 packages of semiconductors need to be packed, some companies have used dry nitrogen to make the desiccant packet smaller. When the price of the whole package or sorbent system goes down, it’s easy to see how the money saved could be used to buy vacuum sealing equipment.

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What are the benefits of gas flushed Bacon?

One of the main benefits of gas flushed bacon is its extended shelf life. By removing oxygen from the packaging, the growth of bacteria and other microorganisms that can cause spoilage is inhibited. This means that gas flushed bacon can last longer in the refrigerator or freezer than traditional bacon.

What is a gas flush?

Gas flush consists of an inert gas such as nitrogen, carbon dioxide, or exotic gases such as argon or helium which is injected and frequently removed multiple times to eliminate oxygen from the package. This technique is called MAP (Modified Atmosphere Packaging).

Can you cook gas flushed Bacon in the oven?

Alternatively, you can also cook gas flushed bacon in the oven. Preheat your oven to 400°F and place the bacon on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until it reaches your desired level of crispiness.

What is gas flush packaging?

Packaging that uses gas flush – also known as Modified Atmosphere Packaging (or MAP) – is a common packaging method used to extend the shelf life of food. It is most commonly used for fresh meat that will need to be preserved for a decent length of time – for instance for products being exported overseas. How Does Gas Flush work?

What are the benefits of gas flushing?

Because of this, the oxygen inside of the packaging is pushed outside when these other gases are flushed into the package. Some benefits of gas flushing include: increased shelf life, protection against discoloring, and an added layer of protective packaging.

Should you use gas flushing for food packaging?

The ultimate end-goal of this type of food packaging is to increase the shelf life of your food products. Foods such as cheese, poultry, fish, and other perishable food items are often packaged with MAP applications such as gas flushing. Check out the video below to better understand the process of gas flushing. When Should You Use Gas Flushing?