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Presented by 
Manju .p 
CBPST, Cochi
• In the packaging of meat two 
factors have to be considered, 
1.Color of meat 
2. Microbiology
• Colour of the meat is one of the 
main attributes of meat quality. 
• The association of colour of red 
meat with freshness has been the 
dominant factor in retail meat 
marketing. 
• The loss of bright red colour of 
meat is known as “bloom”.
• The composition of bacteria that 
is present on meat at the starting 
of spoilage is affected by the 
qualities of the tissues on which 
the bacteria is growing, the 
composition of atmosphere 
around the product and the 
number of bacteria at the time of 
packaging.
• Tray wiTh 
overlap 
• vacuum 
packaging
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 0⁰ c.
• polystyrene foam or clear plastic trays 
can be used. 
• Cellophane coated with nitrocellulose on 
one side can be used for wrapping fresh 
meat for a considerable period. 
• Another grade of cellophane with 
polyethylene coating on one side is also 
used though it is not much in use.
• Tray wiTh 
overlap 
• vacuum 
packaging
• Vacuum packaging achieves its 
preservative effect by maintaining 
the product in an oxygen-deficient 
environment. 
• In anaerobic conditions ,potent 
spoilage bacteria are severely or 
totally inhibited on low pH (<5.8) 
meat. 
• Thus shelf life of meat can be 
increased.
• Vacuum packaging involves enclosing 
boneless meat in flexible plastic 
containers or bags to prevent moisture 
loss and exclude oxygen from the meat’s 
surface. 
• .
• Packing under a vacuum reduces the 
volume of air sealed in with the 
meat. 
• In packaging fresh meat, many cuts 
contain bones, which are often sharp 
and abrasive and readily puncture 
the flexible plastic materials used in 
vacuum packaging. To overcome 
this bone puncture ,a BONEGUARD 
material consisting of a wax-impregnated 
and coated cotton 
scrim is employed
• It involves placing the meat into a heat 
shrinkable barrier bag and then 
evacuating the bag prior to sealing by 
heated jaws.
• Golden Eagle is a brand of hot water, 
cook-in shrink bags which provide 
excellent clarity, tremendous shrink 
capabilities, and puncture resistance 
for bone-in meat applications. 
• Barrier Bags enhance products 
appearance by utilizing monolayer film 
technology that combines nylon and 
polyolefin resins to produce a high 
quality, puncture resistant bags. 
• The low oxygen and moisture 
transmission rates extend 
products shelf life.
• The bag is then heat shrunk by 
placing in water at 90 c. 
• After shrinking, the bag 
conforms closely to the meat and 
produces a tight vacuum pack.
• In this technique, meat is placed into a 
pre-formed plastic bag which is then 
put in an enclosed chamber which is 
evacuated. 
• When a predetermined low pressure 
has been reached, heated jaws close and 
seal.
Materials 
used 
• 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 ,and inner 
layers of LLDPE ,ionomer or EVA 
copolymer which are good moisture 
barriers and can be easily heat 
sealed.
• In this method, deep trays are 
thermoformed in-line from a base 
web of plastic. 
• Meat is placed in the trays and an 
upper web of plastic is heat sealed 
under vacuum to form a lid. 
• .
• This type of vacuum packaging is 
particularly 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
• Laminates of polyamide ,PET or 
PVC ,sometimes with a 
PVC/PVDC copolymer coating and 
heat sealing layers such as 
LDPE,EVA copolymer or ionomer.
• 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. 
• 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.
• The meat retains, for at least 2 weeks 
storage at 1 ⁰C, its ability to develop 
a bright red colour when exposed to 
air.
• Frozen meat is stored and displayed 
between -10⁰ C and 30 ⁰C at which 
temperatures microbial growth is 
arrested. 
• It is claimed that ionomer film will 
keep the bright red colour for at 
least a year if the meat is stored in 
the dark at -20⁰C.
• When frozen meat and meat 
products are stored without an 
adequate moisture vapor barrier an 
opaque dehydrated surface known as 
freezer burn is formed. 
• Freezer burn is caused by the 
sublimation of ice on the surface of 
the product. it can be eliminated by 
reducing the head space in the 
package.
• Frozen products have traditionally 
been packaged in bags, pouches 
trays, overwraps and plastic-coated 
paperboard, with polyolefin's being 
the most common material used. 
• They must ,of course contain 
appropriate plasticizers so that their 
mechanical properties are not 
impaired at sub-zero temperatures.
• Vacuum skin packaging is also 
used for frozen meat products. 
• Typically a heat-softened 
ionomer film is draped over the 
product which is supported on a 
lower web of the same material.
• Thermal processing at above 100⁰ C 
usually accomplished under 
pressure ,is done to prepare 
commercially sterile meat products. 
• The packaging of this considers two 
factors. 
1.short-term storage 
2.long-term storage
• Meat products like 
sausages,nuggets,meat balls, etc 
can be packaged in pouches 
made up of PE,PP,PVDC, for 
short-term storage lasting for 
10-12 days at 4 ⁰C.
• Meat products like corned beef, 
corned pork, meat gravies, meat 
soups, liver sausages, chicken curry, 
boneless chicken etc are hermetically 
sealed and cooked to make 
commercially sterile for long term 
storage at room temperature.
• Two types of containers are 
suited for this purpose. 
1.metal cans 
Canned meat products are shelf 
stable for a number of years at 
room temperature which uses 
aluminium cans
Retort pouches 
• A retort pouch is a plastic and 
metal foil laminate pouch that is 
used as an alternative to traditional 
industrial canning methods 
• A retort pouch is constructed from 
a flexible metal-plastic laminate 
which is able to withstand thermal 
processing via sterilization.
• The food is first prepared, even raw or 
semi-cooked, and then sealed into the 
retort pouch. The pouch is then heated 
to 240-250°F (116-121°C) for several 
minutes under high pressure, inside 
retort or autoclave machines. The food 
inside is cooked, similar to pressure 
cooking. 
• This process reliably kills all commonly 
occurring microorganisms preventing it 
from spoiling. 
• The lamination doesn’t allow 
permeation of gases into the pouch.
• Dehydration is a successful 
means of preserving many meats 
with proper packaging.
• Tinplate cans 
• Metal/foil/plastic film laminates 
• Flexible pouches made of 
polyester/PE/aluminium foil/PE 
laminates/
packaging of flesh foods

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packaging of flesh foods

  • 1. Presented by Manju .p CBPST, Cochi
  • 2. • In the packaging of meat two factors have to be considered, 1.Color of meat 2. Microbiology
  • 3. • Colour of the meat is one of the main attributes of meat quality. • The association of colour of red meat with freshness has been the dominant factor in retail meat marketing. • The loss of bright red colour of meat is known as “bloom”.
  • 4. • The composition of bacteria that is present on meat at the starting of spoilage is affected by the qualities of the tissues on which the bacteria is growing, the composition of atmosphere around the product and the number of bacteria at the time of packaging.
  • 5.
  • 6. • Tray wiTh overlap • vacuum packaging
  • 7. 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 0⁰ c.
  • 8. • polystyrene foam or clear plastic trays can be used. • Cellophane coated with nitrocellulose on one side can be used for wrapping fresh meat for a considerable period. • Another grade of cellophane with polyethylene coating on one side is also used though it is not much in use.
  • 9. • Tray wiTh overlap • vacuum packaging
  • 10. • Vacuum packaging achieves its preservative effect by maintaining the product in an oxygen-deficient environment. • In anaerobic conditions ,potent spoilage bacteria are severely or totally inhibited on low pH (<5.8) meat. • Thus shelf life of meat can be increased.
  • 11. • Vacuum packaging involves enclosing boneless meat in flexible plastic containers or bags to prevent moisture loss and exclude oxygen from the meat’s surface. • .
  • 12. • Packing under a vacuum reduces the volume of air sealed in with the meat. • In packaging fresh meat, many cuts contain bones, which are often sharp and abrasive and readily puncture the flexible plastic materials used in vacuum packaging. To overcome this bone puncture ,a BONEGUARD material consisting of a wax-impregnated and coated cotton scrim is employed
  • 13.
  • 14.
  • 15.
  • 16. • It involves placing the meat into a heat shrinkable barrier bag and then evacuating the bag prior to sealing by heated jaws.
  • 17. • Golden Eagle is a brand of hot water, cook-in shrink bags which provide excellent clarity, tremendous shrink capabilities, and puncture resistance for bone-in meat applications. • Barrier Bags enhance products appearance by utilizing monolayer film technology that combines nylon and polyolefin resins to produce a high quality, puncture resistant bags. • The low oxygen and moisture transmission rates extend products shelf life.
  • 18. • The bag is then heat shrunk by placing in water at 90 c. • After shrinking, the bag conforms closely to the meat and produces a tight vacuum pack.
  • 19.
  • 20. • In this technique, meat is placed into a pre-formed plastic bag which is then put in an enclosed chamber which is evacuated. • When a predetermined low pressure has been reached, heated jaws close and seal.
  • 21. Materials used • 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 ,and inner layers of LLDPE ,ionomer or EVA copolymer which are good moisture barriers and can be easily heat sealed.
  • 22. • In this method, deep trays are thermoformed in-line from a base web of plastic. • Meat is placed in the trays and an upper web of plastic is heat sealed under vacuum to form a lid. • .
  • 23. • This type of vacuum packaging is particularly 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
  • 24. • Laminates of polyamide ,PET or PVC ,sometimes with a PVC/PVDC copolymer coating and heat sealing layers such as LDPE,EVA copolymer or ionomer.
  • 25. • 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. • 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.
  • 26. • The meat retains, for at least 2 weeks storage at 1 ⁰C, its ability to develop a bright red colour when exposed to air.
  • 27.
  • 28. • Frozen meat is stored and displayed between -10⁰ C and 30 ⁰C at which temperatures microbial growth is arrested. • It is claimed that ionomer film will keep the bright red colour for at least a year if the meat is stored in the dark at -20⁰C.
  • 29.
  • 30. • When frozen meat and meat products are stored without an adequate moisture vapor barrier an opaque dehydrated surface known as freezer burn is formed. • Freezer burn is caused by the sublimation of ice on the surface of the product. it can be eliminated by reducing the head space in the package.
  • 31. • Frozen products have traditionally been packaged in bags, pouches trays, overwraps and plastic-coated paperboard, with polyolefin's being the most common material used. • They must ,of course contain appropriate plasticizers so that their mechanical properties are not impaired at sub-zero temperatures.
  • 32. • Vacuum skin packaging is also used for frozen meat products. • Typically a heat-softened ionomer film is draped over the product which is supported on a lower web of the same material.
  • 33. • Thermal processing at above 100⁰ C usually accomplished under pressure ,is done to prepare commercially sterile meat products. • The packaging of this considers two factors. 1.short-term storage 2.long-term storage
  • 34. • Meat products like sausages,nuggets,meat balls, etc can be packaged in pouches made up of PE,PP,PVDC, for short-term storage lasting for 10-12 days at 4 ⁰C.
  • 35. • Meat products like corned beef, corned pork, meat gravies, meat soups, liver sausages, chicken curry, boneless chicken etc are hermetically sealed and cooked to make commercially sterile for long term storage at room temperature.
  • 36. • Two types of containers are suited for this purpose. 1.metal cans Canned meat products are shelf stable for a number of years at room temperature which uses aluminium cans
  • 37. Retort pouches • A retort pouch is a plastic and metal foil laminate pouch that is used as an alternative to traditional industrial canning methods • A retort pouch is constructed from a flexible metal-plastic laminate which is able to withstand thermal processing via sterilization.
  • 38. • The food is first prepared, even raw or semi-cooked, and then sealed into the retort pouch. The pouch is then heated to 240-250°F (116-121°C) for several minutes under high pressure, inside retort or autoclave machines. The food inside is cooked, similar to pressure cooking. • This process reliably kills all commonly occurring microorganisms preventing it from spoiling. • The lamination doesn’t allow permeation of gases into the pouch.
  • 39.
  • 40. • Dehydration is a successful means of preserving many meats with proper packaging.
  • 41. • Tinplate cans • Metal/foil/plastic film laminates • Flexible pouches made of polyester/PE/aluminium foil/PE laminates/