Meat packaging

Packaging of meat

Fresh meat requires presence of oxygen for maintaining color for consumer appeal. It has a
shorter shelf life.
Cured meats degrade in presence of oxygen.
Two decisions are important while selecting packaging material i.e. shape or form and material.
Selection of packaging material would depend on product factors such as color , stability, storage
conditions, microbial condition, preservatives and degree of processing.
Market factors which influence are distribution time/shelf-life, package size and cost, pre market pricing
and brand labeling need consideration.
Processed products require more sophisticated and extensive packaging because they will be stored
at higher temperatures for longer periods then refrigerated products.

Primary functions of packaging

Protect against physical change.
Protect against chemical change.
Protect against microbes.
Present the product to the consumer in an attractive manner.

Characteristics affecting packaging requirements

Color – The most important single factor affecting consumer acceptance.
Moisture and gas – The vapor transmission rate (VTR) and Oxygen transmission rate required (OTR) are
to be kept in mind.
Organoleptic characteristics must also be evaluated .
Three types of packaging in general are used today i.e. overwrap, vacuum and atmospheric.

Advantages of packaging to industry and the consumer

Economy of scale ( Cutting and packaging carried out at a limited number of centralized locations )
Transportation costs reduced. 3. Better sanitation is achieved ( increased shelf life ).
Better inventory and product control for retailer.
Trim losses minimized : weight losses due to evaporation also minimized.
Enhances palatability due to controlled aging.

Boxed beef concept

Beef carcass is chilled 24 - 48 hrs
Primal & sub primal cuts vacuum packaged
Shipment to distribution centers or retail markets is fabricated into retail cuts.
Net advantage is space savings during storage and shipment

Characteristics of films used in vacuum packaging systems

Oxygen transmission rate (OTR ) cc/M2 /24 hr/mil
Moisture vapor transmission rate (MVTR ) G/M2/24 hr/mil
Tensile strength — 1000 lb/sq. inch 4. Shrink characteristics.
Seal ability.

Types and characteristics of film used to package meats

Film

Characteristics

Cellophane (100 grades)

Cellulose acetate

LDPE derived ionomers

Metalized films

Nylon

Polybutylene terephahalate
(PBT)

Polyester

Polyethylene – HDPE, LOPE, LLDPE

Polypropylene

Polystyrene

Polyurethane

Polyolefin

Polyvinylchloride

Polyvinylidine chloride with PP ----- Saran

Printable, heat sealable, flexible oxygen impermeable.

O2 + Co2 permeable, oil resistant, not heat sealable used for fresh sausages.
High strength, oil resistant used for vacuum packagesHigh strength, oil resistant used for vacuum packages

Light + gas resistant, printable ,tough, easily laminated into retort pouches O2 + H2O impermeable, very strong.

High temperature resistance, very impermeable to O2 + H2O , easily printable , tough.

Good heat, tear, abrasion, chemical resistance , needs adhesive to seal, O2 + H2O impermeable . Used for retort pouches + laminates.

Oxygen permeabilty , easily sealed, moderate strength, poor grease resistance, no heat resistance.

Stronger than PE, more heat resistant, more grease resistant

readily processed, clear, oxygen permeable , not resistant to flex.

very strong

very clear, heat stable and used as vacuum + heat shrink films.

Easily formed, easily sealed, strong, easily coated & printed.

Extremely low H2O permeable, resistant to chemicals, heat abrasion, tearing, oil & grease frequently used as a coating.

Examples of some of the packaging used for meat products

Product

Package form

Material

Comments

Fresh red meat

Fresh fish

Fresh poultry

Frozen poultry

Frozen fish

Modified atmosphere packaged meats

Processed meats

Wholesale and distribution meats

Overwrap films

Trays

Drip pads

Club(tube) packs

Trays and overwrap

Overwrap films

Trays,
Bags.

Shrink bags

Paper cartons
Shrink film Overwrap

Thermoformed Trays

Lidding stock

Thermoform film trays

Rigid plastic for carded meats

Shrink bags

Corrugated boxes

Plasticized stretch PVC, EVA/LDPE stretch and shrink.

PS or pulp

Polyolefin-covered cellulose

EVA/nylon/EVA with or without EVOH EVA/PVdC EVA LDPE

Ps pulp trays plasticized PVC wraps

EVA/LDPE and PVC stretch/shrink
EPS and pulp.
LDPE

EVA and LLDPE

Polyolefin-coated solid bleached sulfate fiberboard LDPE or EVA.

PVC/EVOH or PS/PVdC, or Nylon with added barrier

PET or biaxially oriented nylon with barrier layer (PVdC), ionomer heat seal layer

Nylon with ionomer or EVA seal layer. PvdC or EVOH barrier to prevent discoloration.

Hips or PET rigid base

EVA/PVdC/EVA shrink bags

Kraft corrugated

Treated with antifog agents

Foamed and clear trays

Polyolefin prevents sticking

Ground beef, course and fine grind , Heat-processed pork sausage, cold-processed pork sausage.

Packaging usually similar to red meats

Often preprinted

Often clip tied

Often clip tied

Requires good moisture resistance Barriers such as PVdC or EVOH sometimes added as coextrusions or laminants

EVOH or PvdC barriers. Tie layers may have antifog additives, often preprinted.

Franks, luncheon meats

PvdC or EVOH added for barrier

Polyolefin bone-guards to prevent film puncture

Boxed beef

Guidelines for modified atmosphere packaging

High quality fresh meat should be used for MAP.
Only relatively high oxygen transmission rate films should be used.
The gases should be at least 70% CO2 with the balance N2 and O2.
Product should be chilled to 2.2 C (28 F) and shipped soon .
Products should be stored under good refrigerated conditions.

Some packaging guidelines for meat and meat products

Carcasses, sides, quarters, and primal cuts or combinations if intended to be delivered frozen will be:
a) bagged in a paper bag and one stockinet, or
b) completely wrapped in plastic and one stockinet
c) completely wrapped with plastic or vacuum packaged and boxed
Carcasses, sides, quarters, and primal cuts or combinations if intended to be delivered chilled, need not
be wrapped or boxed unless otherwise specified by the purchaser.
Fabricated bone-in and boneless cuts; cured, smoked and dried meat; and edible by-products which are
not individually packaged, should be packed into boxes completely lined with plastic bags. Product may
be individually wrapped or layer packed with waxed paper or plastic material normally used for this
purpose or vacuum packaged.
Bulk packaged trimmings and/or coarse ground products which are to be frozen and stockpiled, or are
intended for further processing at a later date, should be packed into containers without the use of plastic
liner bags. The containers shall be wax impregnated or the interior panels wax lined or plastic film laminated.
Bulk ground and diced meat items should be packaged in plastic bags or casings.
Filled bags or casings shall have practically all air pockets forced out through the open end and should be
closed by metal or plastic clips, tying, or folding to completely cover the product.
Portion-cut products should be placed in fiberboard boxes lined with a plastic bag. The open end of the
bag should overlap at the top to completely cover the product. Individual layers of product should be
completely separated with waxed paper or plastic material normally used for this purpose. Portion cuts may
be individually vacuum packaged.
Patties should be packed in boxes completely lined with plastic bags. If stacked then each patty will be
separated by waxed patty paper
Patties which are individually quick frozen (IQF) should be packed in fiberboard boxes lined with a plastic bag.
Products such as frankfurters, sliced bacon, sliced dried beef, linked or bulk pork or breakfast sausage, etc.,
should be packaged and placed in refrigerating containers.
Liver and cured product in pickle solution or brine may be vacuum-packaged and placed directly into
fiberboard boxes or put in plastic bags and then packed into fiberboard boxes completely lined with appropriate
moisture-proof plastic bags.