Novel Food Packaging
Methods For Meat
W. M .R. P. Dayarathne
• What is food packaging?
• Food packaging materials
• Active and intelligent food packaging
• Modified atmosphere packaging
• Meat packaging
what is food packaging?
Packaging is a means of providing the
correct environmental conditions for food
during the length of time it is stored and/or
distributed to the consumer.
Objectives of food packaging
1. Barrier between food and contaminants.
2. Protects food from impact during shipping and
3. Acts as a dispenser
4. Protects food from moisture, gas, odors, and light
5. Identifies the contents
6. Serves as a cooking and storage container
Food packaging materials
• Metals (steel, tin, and aluminum) -- canned foods
• Glass -- beverages, pickles, condiments
• Paper (usually coated with wax, plastics, or
aluminium foil) -- cartons of milk, crackers
• Plastics -- milk jugs, beverages, deli salads
• Packaging films (cellophane, edible films, and
coatings) -- candy bars, hot dog casings, chips
• Laminates (layering materials into one product) --
• “packaging in which subsidiary constituents have
been deliberately included in or on either the
packaging material or the package headspace to
enhance the performance of the package system”
• “packaging that contains an external or internal
indicator to provide information about aspects of the
history of the package and/or the quality of the
• Oxygen scavengers
• Carbon dioxide scavengers and emitters
• Preservative releasers
• Moisture absorbers
• Temperature and time-temperature indicators
• Gas-sensing dyes
• Microwave ‘doneness’ indicators
• Microbial growth indicators
Modified atmosphere packaging
• Modified atmosphere is the practice of modifying the
composition of the internal atmosphere of
a package (commonly food packages, drugs, etc.) in
order to improve the shelf life.
• In MAP specially consider about these gases
Advantages of MAP
• Longer durability of perishable food / Decrease of
• Reduces the growth of germs
• The product retains its form and texture.
• The product retains its vitamin content, taste and fat
• The natural colour of the product is preserved.
• The need to use preserving agents is reduced if not
• The longer the shelf life of the products.
Meat Packaging Requirement
• Product weight control
• Easy to handle/manage
• Meat color
• Meat flavor
• Product safety
• Fresh vs. Frozen
• Fresh vs. Cured
• Raw vs. Cooked
• Intact muscle vs. Restructured
• Dried vs. Marinated
• Species differences
Meat Colour and Stability
• Most important visual trait
• Drivers of retail sale
• Discoloration: Cost – millions
• Packaging needs to stabilize the colour
What to consider?
• Meat considerations
• Package consideration
• Processing considerations
• Operational considerations
Current Worldwide Annual Meat
Consumption( per Capita)
Source: Food and Agriculture Organization of the United Nations (FAO) 2010, Livestock and Fish Primary Equivalent, 02 June 2010,
FAOSTAT on-line statistical service, FAO, Rome, viewed 1st November, 2010, http://faostat.fao.org/site/291/default.aspx
Citation: Chartsbin statistics collector team 2010, Current Worldwide Annual Meat Consumption per capita, ChartsBin.com, viewed 8th
January, 2012, <http://chartsbin.com/view/bhy>.
Drawbacks of Meat packaging
Food packaging accounts for a large amount of all waste.
Packaging accounts for a percentage of all food
manufacturers' costs, and that is factored into the final
price of each food product for the consumer.
• Health risks
some packaging materials cause to many health issues
Plastic Packaging Discarded
Source: US EPA, 2007 data http://www.sustainableplastics.org/problems/