We are starting new salads that will have MAP Technology used to help with Shelf Life.
We currently are mapping our entree products (lasagnas, meatloaf, etc).
The ranges used for these are:
CO2 % (Target 45%, Range 30-50%)
O2 % (Target 2.5%, Range 1-5%)
I know that fresh produce takes in Oxygen and gives off Carbon Dioxide.
The oxygen level should be low, but not too low, and the Carbon Dioxide level should be fairly high, but not too high.
I was thinking the above ranges would also be acceptable for the salads, but i'm not 100% sure.
Can anyone help with this or provide me some useful reference material?