The packaging of raw meats provides two main advantages;
1. The protection from physical, chemical, and microbiological contaminants, derived from an environment where they are stored, and
2. The maintenance Of the characteristics of quality and safety that allow prolonging significantly their shelf-life.
2. PACKAGING OF MEAT
The packaging of raw meats provides two main
advantages;
1.The protection from physical,chemical, and
microbiological contaminants, derived from environment
where they are stored, and
2.The maintenance Of the characteristics of quality and
safety that allow prolonging significantly their shelf-life.
4. 4
TRAY WITH
OVERLAP
The most common
packages for retail
fresh meat cuts are
trays over wrapped
with a transparent
film.
Meat thus wrapped
may keep for
approximately 10
days at a
temperature of 0
degree celsius
before it becomes
microbiologically
unacceptable.
Materials used are
polystyrene foam or
clear plastic trays
and cellophane
coated with
nitrocellulose on
one side can be
used for wrapping
fresh meat.
5. โ It achieves its preservative effect by
maintaining the product in an oxygen-
deficient environment.
โ In anaerobic conditions, potent spoilage
bacteria are severely or totally inhibited
on low pH(<5.8) meat.
โ Thus shelf life of meat can be increased.
โ It involves enclosing boneless meat in
flexible plastic containers or bags to
prevent moisture loss and exclude
oxygen from meatโs surface.
VACUUM
PACKAGING
7. The low oxygen
and moisture
transmission
rates extend
products shelf
life.
On heating the
bag shrinks and
produces a
tight vacuum
pack.
7
It involves placing
the meat into a heat
shrinkable barrier
bag and then
evacuating the bag
prior to sealing by
heated jaws.
SHRINK BAGS
8. โ In this technique, meat is placed into
a pre-formed plastic bag which is
then put in an enclosed chamber
which is evacuated
โ When a predetermined low pressure
has been reached, heated jaws close
and seal.
โ Typical bag constructions consist of
laminates or co-extrusions which
include polyamide or PET as the
outside layer to provide strength
and a good oxygen barrier.
8
NON-SHRINK
BAG
9. โ In this technique, meat portions
are skin packed in a barrier film
material, the top web of which is
softened by heating before
applying a vacuum and sealing.
โ During this operation, soft film
molds itself to the shape of the
meat to give a skin-tight
package, the meat thus being
held under anaerobic conditions.
9
VACUUM SKIN
PACKAGING
(VSP)
10. 10
THERMOFORMING
โ In this method, deep trays are
thermoformed in-line from a base
web of plastic
โ Meat is placed in the trays and an
upper web of plastic is heat sealed
under vacuum to form a lid.
โ It is well suited to hot boned, pre-
rigor meat which is difficult to
package in bags, the tray providing
a certain degree of molding to the
meat as it cools.
