Different Packaging methods of Flesh Product

1. P R E S E N T E D B Y: S U R AJ PAN PAT T E
PACKAGING OF FLESH PRODUCTS

2. INTRODUCTION
Packing implies the process of wrapping up of product into a case or container,
for the purpose of protection
 Wrapping and storing the product in a proper way
 To facilitate safety
 To identify the brand and attract customers
 it provides quality, quantity and hygienic standards
 All these quality and safety properties are highly dependent on meat packaging materials
and technologies

3. The fundamental reasons for packaging fresh and processed meat products are
 preventing contamination
 delaying spoilage
 permitting some enzymatic activity to improve tenderness
 reducing weight loss
 retaining colour and aroma

4. FACTORS HAVE TO BE CONSIDERED

5. PACKAGING OF FRESH MEAT
1) Vacuum Packaging
• The process of removing air around a food product and then sealing that
product in an impermeable package.
• Both the high CO2 and low O2 tension depress the growth of Pseudomonas
and facultative anaerobes.
• Vacuum packaging of storage at controlled temperatures of -1degC is widely
used for fresh meat storage

6. Three basic methods are available for vacuum packaging meats :
Shrink Bag Method
Thermoforming Method
Vacuum Skin Packaging

7. SHRINK BAG METHOD
 Placing meat – heat shrinkable barrier
bag – triple layer coextruded film from
EVA copolymer
 Bag is evacuated prior to sealing
 Heat shrunk –at 90degC.
 After shrinkage – conforms closely to the
meat – produces a tight vacuum pack

8. THERMOFORMING METHOD
• Meat is placed in trays and an upper web of plastic is heat sealed under
vacuum to form a lid.
• Generally materials used – laminates of PA, PET,PVC.

9. VACUUM SKIN PACKAGING
 Meat portions are skin packed in a barrier film material, the top web of which
is softened by heating before applying vacuum and sealing.
 During operation – soft film molds itself to the shape of the meat to give a
skintight package – thus held under anaerobic conditions.
 Off odors developed much more rapidly in MAP packs than in VSP.

10. RECENT PRACTICE IN VACUUM MEAT PACKAGING

11. SOME ADVANTAGES OF VACUUM PACKAGING
• Reduces product shrinkage
• No moisture loss or evaporation in a vacuum sealed bag –
weight remains same
• Reduces trim losses by eliminating oxidation and freezer burn
• More efficient use of time – foods can be prepared in advance
with no loss of freshness

12. TYPICAL SHELF LIFE OF VACUUM PACKAGED PRODUCTS
Item Normal refrigerated life Vacuum packaged
Fresh beef 1-2 weeks 6 weeks
Fresh pork 1-2 weeks 2 weeks
Smoked fish 1-2 weeks 6-12 weeks
Fresh fish 1-2 days 1 week
Fresh poultry 1-2 days 1 week
Smoked meats 2-4 weeks 6-12 weeks
Sliced deli meats 1-2 days 6-12 weeks
Pizza 1-2 days 1 week

13. 2. MAP FOR MEAT PACKAGING

14. 3. ANTIMICROBIAL ACTIVE PACKAGING FOR MEAT AND MEAT PRODUCTS
• Duncan and Robert (2001) invented a meat product packaging comprising a sheet
material substrate having antimicrobial agent of essential oils (linalool, tuφineol,
eugenol, thymol, citral or carvacrol) or an ester of 4-hydroxybenzoic acid.
• Zhou et al. (2012) designed an active packaging film for chilled meat by employing
polyvinyl acetate (PVA) and polylactic acid (PLA) as film-forming materials and
sustained-release microcapsules containing natural antimicrobial agent.

15. 4. Antioxidant active packaging for meat and meat products
5. Biodegradable packaging for meat

16. Thank You