Views: 99 Author: Site Editor Publish Time: 2024-06-05 Origin: Site
The topic of fresh meat has continued in recent years. The output of meat products is high in every country. The proportion of deep-processed meat products in developed countries in the world generally reaches about 50%, and some countries even reach more than 70%. Packaging materials are an important factor affecting the quality and shelf life of meat products and can affect the product distribution channels and sales radius. At present, high-barrier packaging is widely used in meat product packaging.
The packaging of most raw and cooked meat products will be contaminated by light, moisture, oxygen, and microorganisms during storage and transportation, resulting in a shortened shelf life and even causing food safety problems. Therefore, how to better maintain the good quality of meat products, prevent the corruption and deterioration of meat products, and create a more convenient consumption model is a major problem facing current meat production companies.
Vacuum packaging is one of the most common types of soft packaging for meat. This method involves removing air from the package before sealing it, thereby reducing the growth of aerobic bacteria and mold. Vacuum packaging can effectively extend the shelf life of fresh meat such as beef, pork, and poultry by maintaining an anaerobic environment, and is an ideal choice for fresh and frozen meat products.
Modified atmosphere packaging
Modified atmosphere packaging (MAP), also known as air-filled packaging, is another innovative flexible packaging solution used by the meat industry. MAP is to extract the air from the packaging bag and then fill it with a certain proportion of nitrogen, carbon dioxide, and oxygen to minimize the possibility of oxygen penetration, so as to inhibit the growth and reproduction of microorganisms, thereby extending the shelf life of the product. This packaging method is widely used for types of meats, including sausages, cooked meats, and pre-cooked products.
Shrink bags are another flexible packaging option widely used in the meat industry. Heat shrink packaging is mainly used for products that need to be wrapped to prevent moisture. Heat shrink packaging heats the shrink film so that the shrink film fits tightly on the product, which can not only achieve the function of being moisture-proof but also make the product more beautiful.
The vacuum heat shrink treatment not only inhibits the growth of aerobic bacteria on the surface of chilled meat but also prevents secondary contamination of chilled meat, effectively extending the shelf life. Compared with modified atmosphere packaging, it is convenient to transport and has low packaging costs.
There are many types of flexible packaging applications in meat packaging. With the continuous development of meat products and consumers' pursuit of quality of life, meat packaging is also constantly upgrading and innovating. Innovative meat packaging products such as barbecue bags, vacuum skin bags, and steaming bags that meet direct heating, high-temperature resistance, and avoid secondary pollution have also become popular.
In addition, the environmental friendliness of meat packaging has also received attention. Green meat packaging made of recyclable and biodegradable materials not only improves product safety, extends shelf life, and provides convenience for consumers, but also reduces waste and environmental footprint.
OrganicBiopack as a reputable meat packaging solutions supplier, specializes in various meat packaging bags for meat products. OrganicBiopack continually innovates to meet the demands of the market while prioritizing sustainability and efficiency. As the industry continues to evolve, flexible packaging will undoubtedly play a pivotal role in shaping the future of meat packaging.
