Packaging Of Raw Meat.pptx

The packaging of raw meats provides two main advantages;
1. The protection from physical, chemical, and microbiological contaminants, derived from an environment where they are stored, and
2. The maintenance Of the characteristics of quality and safety that allow prolonging significantly their shelf-life.

1. Packaging Of Raw Meat Submitted By:-Tanya Thakur

2. PACKAGING OF MEAT The packaging of raw meats provides two main advantages; 1.The protection from physical,chemical, and microbiological contaminants, derived from environment where they are stored, and 2.The maintenance Of the characteristics of quality and safety that allow prolonging significantly their shelf-life.

3. PACKAGING TECHNIQUES

4. ‹#› TRAY WITH OVERLAP 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 0 degree celsius before it becomes microbiologically unacceptable. Materials used are polystyrene foam or clear plastic trays and cellophane coated with nitrocellulose on one side can be used for wrapping fresh meat.

5. It 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. It involves enclosing boneless meat in flexible plastic containers or bags to prevent moisture loss and exclude oxygen from meat’s surface. VACUUM PACKAGING

6. ‹#› METHODS FOR THE VACUUM PACKAGING SHRINK BAG NON-SHRINK BAG THERMOFORMING VACUUM SKIN PACKAGING(VSP)

7. The low oxygen and moisture transmission rates extend products shelf life. On heating the bag shrinks and produces a tight vacuum pack. ‹#› It involves placing the meat into a heat shrinkable barrier bag and then evacuating the bag prior to sealing by heated jaws. SHRINK BAGS

8. 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. 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. ‹#› NON-SHRINK BAG

9. 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. ‹#› VACUUM SKIN PACKAGING (VSP)

10. ‹#› THERMOFORMING 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. It is 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.

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