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Packaging of red meat
1. Packaging of Red Meat
Presented By:
Anjali Shrestha
B.Tech (Food) 4th year
2. Objectives-
Packaging means to surround or wrap meat products with suitable
protective material
To know about Red meat
To know about the basic concerns of packaging of meat
To understand different types of packaging methods
To know about the diferent materials used for packaging of meat
3. Red Meat
Presence of high amount of myoglobin
An excellent source of high biological value protein, vitamin,iron
Source of long chain of omega-3 PUFAs, riboflavin,selenium
Higher levels of fat content in comparision to white meat
Comparatively high in cholesterol
Animals with myoglobin ≥0.1 %, are classified as red meat
Eg: Horse (~0.3%),
Cattle (~0.25%),
Goat/Sheep/Lamb(~0.2%),
Ostrich(~0.2%),
Pig(~0.1-0.15%)
4. Basic Concerns
Colour (due to oxymyoglobin)-
Use of oxygen permeable films
High level of oxygen can result in microbial risk
Formation of metmyoglobin
Moisture and Gas –
Modified atmospheric packaging with 70-80% oxygen and 20-30%
carbon-dioxide
Low WVTR packaging for chilled meat
High moisture barrier packaging
Vacuum packaging
5. Common Synthetic Materials Used for
Packaging of Meat
Name Oxygen Permeability Water vapour permeability
Polyethylene (PE) + -
Polypropylene (PP) + -
Polyvinylchloride (PVC) + -
Polyamide(PA) - +
Polyester (PET) + -
Signs Particular
+ Relatively permeable
- Relatively impermeable
6. Types of Packaging
Single layer films -
Used for meat pieces, processed meat products,bone-in or boneless
meat cuts , entire carcass
Generally, shelf adhesive
Protection against external contamination
Absence of protection against high oxygen level
Materials used: PE, PA, PVC and PP
7. Multi-layer films
Combination of films to improve barrier properties
Combination of PA and PE
• PA (outside layer ; oxygen proof ; permeable to water vapour)
• PE (water-vapour proof ; oxygen permeable ; good thermoplastic
properties)
Materials used
• Sealant layers : PE, Ionomer
• Outside layers :PA,PET,PP
• Oxygen barriers : PVDC
8.
9. Modified atmospheric packaging
Substitution of the atmospheric air inside a package with a protective gas mix
or removal of the atmospheric gas
Vacuum , low oxygen MAP and high oxygen MAP
optimal blend of pure oxygen, carbon-dioxide and nitrogen within a high barrier
or permeable package
Anaerobic (N2/CO2/CO)
Aerobic (O2/CO2)
Gas composition for Red Meat
Oxygen (60-85%)
Carbondioxide(15-40%)
Materials used : PE/PVC , PET/PE
10. Food Type Gas mix %
(O2/CO2/N2)
Typical Packaging
Material
Shelf life
Red Meat 70/20/10 PVC tray;
PET/PVDC/PE lid
7-12 at 2°C
Bacon / Ham/
Sausages
0/40/60 PVC/PE tray;
PET/PVdC/PE lid
3-14 at 4°C
11. Active Packaging
change the condition of the packed food to:
extend shelf life,
improve safety and sensory properties,
maintain quality of product
Properties:
Scavenging : Oxygen
Emitting : Carbon-dioxide
Antimicrobial : UV and surface treated packaging materials
Moisture Control : Moisture absorbers
Freshness indicators : Bump mark, colour changing labels
12.
13. Vacuum Bags
Multi-layer bags
Draws vacuum followed by sealing
Exposure to light may cause discoloration
Shrinkable films
Sprayed or dipped in hot water after vacuum packaging
shrinkage of thermoplastic films
tight impermeable wrapping of goods
Materials used : PET,PA,EVOH,PO
14. Skin Packaging
Commonly used in industries
Rigid film serves as bottom layer of final product
Flexible film (top layer) drapes around product (resembles tight skin)
Form-Shrink Packaging
Products packed between two shrinkable films
Low usage of packaging material
Requirement of high tech equipment
15. Conclusion
Meat and its products are packeged as per its and its types(fresh ,
processed, dried, cooked)
Active packaging increases shelf life and maintains quality of all kind of
meat and its products
MAP is useful against microbial growth and enhances shelf life of the
meat product
Oxygen is required in low amount to protect the bloom of meat (i.e.
Desirable colour)
-Packaging materials were in the old days simple natural materials, e.g. leaves, but nowadays exclusively manufactured materials such as paper or synthetic films.
-Packaging used alongside with other treatments or pretreatments like heating, freezing, etc
-Physical Change (contamination by dirt by contact with surfaces and hands, infestation by insects)
-Protect against micro-organisms (bacteria, molds, yeasts)
Protect against chemical change (by toxic substances)
Present the product to the customer in an attractive manner (influences affecting color, smell and taste)
-Myoglobin helps to transport oxygen to muscles in the blood stream
-vitamin (B12,B3, B6)
-iron(heme iron)
-zinc and phosphor
-All vitamin B convert carbohydrates to glucose which the body uses to produce energ
-panthothenic acid-vitamin b5
-Selenium has antioxidant property
-Riboflavin-vitamin b2
-Colour is the most important single factor affecting the consumer acceptance; to maintain colour oxygen is required
-oxymyoglobin is the oxygented form of myoglobin
-oxidation of the oxymyoglobinmetmyoglobin (brown) lack of freshness
-Higher level of metmyoglobin in ground meat
Low WVTR packaging for chilled meat (prevent weight loss and detrioration)
High moisture barrier packaging (to reduce moisture loss and frezzer burn)
-The vapour transmission rate (VTR) and oxygen transmission rate required (OTR)are to be kept in mind
-Carbondioxide inhibit the growth of the spoilage bacteria
-Nitrogen is used as an inert filler either to redue proportion of other gases or to maintain pack shape
-(the partial vacuum created by removal of o2 leads to the collapsing of the packaging)
-Oxygen maintains the colous of the muscle pigment myoglobin in its oxygented form “Oxymyoglobin”
-High level of O2 microbial growth, off flavours,colour change, nutritional loss,
-scavenging (alternative to vacuum and gas flushing tech)
-excess CO2 leads to bursting of packets so the CO2 absorbers having silica gel, NaOH,KOH help prevent bursting
-Moisture: lower water activity to inhibit the growth of the mos
-prevent condesate between the product and the film
-drip absorber sheets :cryovac
-antimicorbial films (coated with antimicrobial agents such as organic acid, polysachharides,chelators, alcohol, enzymes,bacteriocins) OR incorporation of antimicrobial agen
-two types of antimicrobial films:
a)The one which migrates to the surface of the food material
b)The one which inhibit the growth of the micro-organism without migrating.
-carbondioxide emmitters are complimentry to oxygen scavengers
-the emitters and scavengers are present in the form of satchets
-oxygen scavengers (absorbs O2)
-Concept:
a)iron powder oxidation
b)Ascorbic acid oxidation
c)Photosensitive dye oxidation
d)Enzymatic oxidation (glucose oxidase and alcohol oxidase)
-Absence of excess O2 prevents colour deterioration and rancidity but light can still cause problem even under vacuum
-EVOH: Ethylene vinyl alcohol
-air excluded in vacuum