A Brief Guide to Meat Packaging
Meat packaging is a #multidimensional market which is composed of different sections. The main objective of meat packaging is to deliver fresh meat to the customers. There are different ways to package the meat depending upon the type of meat being packaged.
In this article, we are going to talk about packaging of different types of meat.
Beef is usually packaged in the larger plants. The type of #packaging appropriate for beef is the vacuum packaging. Large cuts of beef are packaged in the vacuum packaging bags and then, with the help of machines, oxygen is removed from the bags. This oxygen removal extends shelf life of the meat.
Color #preservation is another important factor which the packagers take care of while removing oxygen from the bags. For effective color preservation, a variety of inert gases are injected in the bags. The purpose of these gases is to provide ideal environment to the meat being packaged.
These large beef cuts, after being packaged, are shipped to the grocery stores and retailers.
At grocery stores, the meat is packaged using a stretchable plastic meat film along with a bottom foam tray. The film and try are placed on the heated pad which causes film to shrunk, making a bond with the tray.
Many packagers quickly do the canning of seafood after its processing. The freshness of foods is maintained with the help of special materials and machines.
The type of packaging required for the seafood varies depending on the type of seafood you are packaging.
One thing worth mentioning here is that canning and freezing are forms of modified atmosphere packaging. The inert gas which is commonly used for the seafood preservation is carbon dioxide. This gas extends the life of fish up to 300 to 400 percent.
Another way of packaging seafood is the flexible packaging. This type of packaging uses poly bags, laminated films, vacuum bags, and thermoforming film. The type of flexible packaging used for seafood packaging is usually capable of withstanding freezing temperatures.
Poultry falls under the category of perishable foods because it can perish due to the growth of microorganisms. And like other types of meat, it requires modified atmosphere packaging to be able to have better shelf life. The poultry’s ideal packaging process is much like seafood packaging which needs carbon dioxide for extended shelf life. However, the concentrations of carbon dioxide required for the packaging of #poultry are lower than those used in the packaging of seafood.
Poultry packaging of full chicken and turkey are different from the packaging of their cut pieces. The whole products are packaged using vacuum and shrink packaging.
For the packaging of poultry pieces, the foam trays and flow wrapper are used. Flow wrapper uses two rolls of film for the perfect enclosure of meat and tray.