肉品气调包装的贡献和处境 1950年，Aaron Brody与Dick Perdue合作研究推出了气调保鲜包装——这一创新的技术成功帮助肉制品工业规避了数百万美金的浪费和损失，并且以其它技术无法匹敌的成本优势，为消费者提供了新鲜、营养的肉品。 但是，Aaron Brody表示，由于超市生鲜部门的操作员工对失去现有操作职位的担忧、传统卖场对损失消费者的担心、同时由于消费者对于新鲜红肉的标准持有不合理的先决认知，目前在肉品工业中，因为浪费而导致的成本流失依然居高不下。 气调保鲜技术的诞生 Aaron brody在1950年就职于美国惠尔浦公司时研发出了气调保鲜包装技术（简称为MAP）。他表示：“我

Raw fresh meat is usually slaughtered in the early morning and marketed in the early morning without any cooling treatment. Although the hygienic inspection has passed after slaughtering and processing, in the process from processing to retailing, the meat will inevitably be polluted by air, insects

Zhejiang Mingwei modified atmosphere packaging machine concept, box-type modified atmosphere packaging machine can be divided into box-type modified atmosphere packaging machine and bag-type modified atmosphere packaging machine according to different packaging media, the former needs to be customiz