Packaging of Processed and Fresh meat products in order to achieve optimum shelf life and zero changes in texture and taste as well as nutritional profile of meat.

1. PACKAGING PROSPECTS
FOR FRESH AND
PROCESSED MEAT
Maira Jabeen
L1F18BSFT0021

2. INTRODUCTION
Right Packaging Material
Minimize the losses
Preserves Characteristics

3. DETERIORATIVE CHANGES TAKING
PLACE
Color variation
Off flavors and
odor
Browning
condition
Oxidative
changes
Texture loss
Microbial
infestation

4. Safe and Healthy
Food
Fresh and Appealing
to Eye
To Provide
Wholesome Meat
Convenient and
Economical Products
Promote Food
Safety
Sustainable
Packaging Material
PACKAGING PROSPECTS

5. MODERN PACKAGING
TECHNIQUES

6. “
COMPOSITE PACKAGING
Polystyrene Packaging
Biopolymer Packaging

7. ◉ Most sustainable ethers of cellulose being
used are:
 Methyl Cellulose
 Hydroxypropyl Cellulose
 Hydroxypropyl Methylcellulose
 Carboxyl Methyl Cellulose
CELLULOSIC PACKAGING

8.  It is a polysaccharide being
produced by the deacteylation
of chitin.
 Obtained from exoskeleton of
arthropods.
 It is used a film in composite
packages and cans.
CHITOSAN
Suppressive properties against
E.coli
Rich in Anti-microbial activity
Combination of chitosan with
PLA packaging

9. ACTIVE PACKAGING
Components are incorporated into the packaging material and
then they show their positive effect on food commodity
making it more consumer friendly.
Absorption Inhibiting Reduction

10. ANTI-MICROBIAL
PACKAGING
ANTI-OXIDANT
PACKAGING

11. ANTI-MICROBIAL PACKAGING
GOOD BARRIER PROPERTIES AGAINST MICROBIAL
GROWTH.
FUNCTIONS
◉ It is involved in inhibiting the growth of harmful microbes.
◉ They are involved in extending the lag phase of microbes.
◉ It reduces the efficiency of bacteria to reproduce.

12. “
ACTIVE COMPOUND AVAILABLE FORM
Silver substituted zeolite Film, Wrap, Milk Containers
Chlorine di oxide Film , Sachet
Ethanol Sachet
Sulfur di oxide Sheet
Triclosan Food Containers
Wasabi Extract Coated film , Tablets
COMMERCIAL PRODUCTS FOR ANTI-
MICROBIAL PACKAGING

13. ANTI-OXIDANT PACKAGING
ANTIOXIDANT ACTIVE PACKAGING PROVIDES
FUNCTIONAL CHARACTERISTICS.
FUNCTION
◉ It is highly acceptable to say that antioxidant packaging is
involved in controlling and limiting lipid oxidation.

14. “
COMMERCIAL PRODUCTS FOR ANTI-
OXIDANT PACKAGING
14
ACTIVE COMPOUNDS
Butylated hydroxyanisole (BHA)
Butylated hydroxytoluene (BHT)
Butyl hydroquinone (TBHQ)

15. “
INTELLIGENT PACKAGING
15
USE OF SENSORS
USE OF INDICATORS
USE OF RFID

16. USE OF SENSORS
16
The Black Bear sensor
determines the shelf life of
perishable foods like packaged
fresh meats by detecting and
measuring the gas emitted from
the products as they spoil.

17. USE OF RFID
17
Packaging is embedded with RFID chip.
Microbes release ammonia gas which is
absorbed into the paper’s cellulose fibers.
It dissociates into ions.
Ionic conductivity is then measured.
Which determines the shelf life.

18. It can measure ammonia gas down
to 200 parts per billion.

19. USE OF INDICATORS
19
Indicators are attached on package.
They show some irreversible change.
And provide with the following.
a.  The history of package
 Freshness of food
 Interactions of food with package.

20. “
TIME & TEMPERATURE
INDICATOR
20
They are used to indicate if a
product has spent a critical
time beyond its certain
optimum temperature.

21. LIMITING FACTORS OF
TTIs
• It provides limiting factor in their precision and accuracy.
• They only indicate thermal abuse of food commodity.
• It fails to reflect other temperature independent factors
which are directly associated with the shelf life of product.

22. “
FRESHNESS INDICATOR
22
It is associated with the following
parameters:
◉ Reduction in pH
◉ Increase of the CO2 concentration
◉ Formation of biogenic amines

23. 23
FRESHNESS INDICATOR

24. WPI BASED FRESHNESS
INDICATOR
Whey protein isolate
It is a carbon di oxide based indicator.
A WPI based CO2 indicator has potential for
application as a CO2 dependent spoilage and
over-ripeness indicator for a variety of foods.

25. “
WPI WORKING MECHANISM
It is based on a pH
reduction mechanism
within the WPI
solution
Increase in concentration
of carbonic acid (H2CO3)
It causes a rapid reduction
in pH
It causes the indicator sachet to
become opaque.
This signal points towards
the spoilage of food.
PRINCIPLE

26. DIAGRAMATIC EXPRESSION
OF WPI INDICATOR

27. 27
THANKYOU!

28. https://www.sciencedirect.com/science/article/pii/S1466856417307889
https://www.ift.org/news-and-publications/food-technology-
magazine/issues/2021/april/columns/packaging-packaging-strategies-to-stall-lipid-
oxidation
https://pregunteleakaren.gov/wps/wcm/connect/4ff0231d-c647-4f68-b3ac-
311468c72826/Meat-and-Poultry-Packaging-Materials.pdf?MOD=AJPERES
https://www.profoodworld.com/food-safety/article/21140375/packaging-sensor-predicts-
shelf-life-of-perishable-foods
SOURCE OF INFORMATION