Presentation to know about the basic concerns, different packaging materials and methods for the packaging of red meat

1. Packaging of Red Meat
Presented By:
Anjali Shrestha
B.Tech (Food) 4th year

2. Objectives-
 Packaging means to surround or wrap meat products with suitable
protective material
 To know about Red meat
 To know about the basic concerns of packaging of meat
 To understand different types of packaging methods
 To know about the diferent materials used for packaging of meat

3. Red Meat
 Presence of high amount of myoglobin
 An excellent source of high biological value protein, vitamin,iron
 Source of long chain of omega-3 PUFAs, riboflavin,selenium
 Higher levels of fat content in comparision to white meat
 Comparatively high in cholesterol
 Animals with myoglobin ≥0.1 %, are classified as red meat
Eg: Horse (~0.3%),
Cattle (~0.25%),
Goat/Sheep/Lamb(~0.2%),
Ostrich(~0.2%),
Pig(~0.1-0.15%)

4. Basic Concerns
 Colour (due to oxymyoglobin)-
 Use of oxygen permeable films
 High level of oxygen can result in microbial risk
 Formation of metmyoglobin
 Moisture and Gas –
 Modified atmospheric packaging with 70-80% oxygen and 20-30%
carbon-dioxide
 Low WVTR packaging for chilled meat
 High moisture barrier packaging
 Vacuum packaging

5. Common Synthetic Materials Used for
Packaging of Meat
Name Oxygen Permeability Water vapour permeability
Polyethylene (PE) + -
Polypropylene (PP) + -
Polyvinylchloride (PVC) + -
Polyamide(PA) - +
Polyester (PET) + -
Signs Particular
+ Relatively permeable
- Relatively impermeable

6. Types of Packaging
 Single layer films -
 Used for meat pieces, processed meat products,bone-in or boneless
meat cuts , entire carcass
 Generally, shelf adhesive
 Protection against external contamination
 Absence of protection against high oxygen level
 Materials used: PE, PA, PVC and PP

7.  Multi-layer films
 Combination of films to improve barrier properties
 Combination of PA and PE
• PA (outside layer ; oxygen proof ; permeable to water vapour)
• PE (water-vapour proof ; oxygen permeable ; good thermoplastic
properties)
 Materials used
• Sealant layers : PE, Ionomer
• Outside layers :PA,PET,PP
• Oxygen barriers : PVDC

9. Modified atmospheric packaging
 Substitution of the atmospheric air inside a package with a protective gas mix
or removal of the atmospheric gas
 Vacuum , low oxygen MAP and high oxygen MAP
 optimal blend of pure oxygen, carbon-dioxide and nitrogen within a high barrier
or permeable package
 Anaerobic (N2/CO2/CO)
 Aerobic (O2/CO2)
 Gas composition for Red Meat
 Oxygen (60-85%)
 Carbondioxide(15-40%)
 Materials used : PE/PVC , PET/PE

10. Food Type Gas mix %
(O2/CO2/N2)
Typical Packaging
Material
Shelf life
Red Meat 70/20/10 PVC tray;
PET/PVDC/PE lid
7-12 at 2°C
Bacon / Ham/
Sausages
0/40/60 PVC/PE tray;
PET/PVdC/PE lid
3-14 at 4°C

11. Active Packaging
 change the condition of the packed food to:
 extend shelf life,
 improve safety and sensory properties,
 maintain quality of product
 Properties:
 Scavenging : Oxygen
 Emitting : Carbon-dioxide
 Antimicrobial : UV and surface treated packaging materials
 Moisture Control : Moisture absorbers
 Freshness indicators : Bump mark, colour changing labels

13.  Vacuum Bags
 Multi-layer bags
 Draws vacuum followed by sealing
 Exposure to light may cause discoloration
 Shrinkable films
 Sprayed or dipped in hot water after vacuum packaging
 shrinkage of thermoplastic films
 tight impermeable wrapping of goods
 Materials used : PET,PA,EVOH,PO

14.  Skin Packaging
 Commonly used in industries
 Rigid film serves as bottom layer of final product
 Flexible film (top layer) drapes around product (resembles tight skin)
 Form-Shrink Packaging
 Products packed between two shrinkable films
 Low usage of packaging material
 Requirement of high tech equipment

15. Conclusion
 Meat and its products are packeged as per its and its types(fresh ,
processed, dried, cooked)
 Active packaging increases shelf life and maintains quality of all kind of
meat and its products
 MAP is useful against microbial growth and enhances shelf life of the
meat product
 Oxygen is required in low amount to protect the bloom of meat (i.e.
Desirable colour)

16. References
 http://www.pfigueiredo.org/Emb_12.pdf
 https://www.youtube.com/watch?v=ZiV8JZ-xsks
 https://www.youtube.com/watch?v=k0kpOoe-42g
 http://www.fao.org/docrep/010/ai407e/AI407E21.htm

17. Thank You