Section 2 Packaging Fresh Meat and Poultry
DATE：2019/12/18 8:45:49 / READ： / SOURCE：This station
Section 2 Packaging Fresh Meat and Poultry
Fresh meat includes beef, lamb, pork, and veal. In the U.S. retail market, it is 45 billion U.S. dollars a year, a decrease of 2% to 3%. Consumption of plastic packaging materials is 225 million U.S. dollars. The consumption consciousness is inclined to fresh products of low-fat animals, such as; poultry and fish, which increase the consumption of poultry by 6% per year, and that of fish by 12% per year. This also affects the producers of plastic films, such as: PVC sea film, It is most widely used in the packaging of fresh beef cuts or slices, while polyolefin films are more suitable for fresh poultry cuts. These fresh meats need about one month from the slaughterhouse to the consumers. The frozen packaging is used to prevent the meat from spoiling. In order to better sell in the supermarket, raw meat is in accordance with the needs of customers. Cut into different pieces of meat, and use heat-sealable cellophane coated with nitrocellulose varnish for packaging. In this way, it can be stored frozen, and it is convenient for customers to purchase through transparent packaging materials. The cellophane has no good oxygen barrier, especially when it absorbs oxygen.
Qi will slowly diffuse through the film into the packaging bag and react with the purple myoglobin to change the muscle color that is dominant in fresh meat pieces into bright red oxymyoglobin (oxymyoglobin ), Further contact with oxygen can irreversibly change the color of oxygen myoglobin to positive myoglobin (metmyoglobin),
The latter is brown fu-colored, ocher-colored meat, which can still be eaten when kept frozen for a short period of time, but if it is contacted with oxygen again, it will soon be rotten by bacteria and cannot be eaten. From the perspective of consumers It is good to cut fresh meat into pieces of meat and wrap them in cellophane, but from the perspective of meat sellers, it is more preferable to use cheaper stretchable plasticized PVC film packaging. It also has a certain amount of water retention in meat and the same O2 permeability, so that raw meat cells have a "red" fresh appearance. So far, PVC wrapped packaging using expandable polystyrene trays is still the main form of packaging for fresh meat and pork storage and sales packaging.
Recently, in order to facilitate long-distance transportation, a new packaging structure has been adopted: corrugated cardboard boxes are used as outer packaging (that is, transportation packaging), and a three-layer structure of co-extruded composite heat-shrinkable sealed bags is used to pack meat, and the three-layer structure is EVA / PVDCEVA. The use of hot water shrinkage, or water vapor or hot air shrinkage, this packaging can protect the product from pollution and damage during transportation, and can also prevent the loss of moisture in fresh meat pieces, and PVDC has little O2 permeability. Such packaging can have a shelf life of more than one month. Today, at least 90% of the primary and slightly processed fresh meat is packaged in this form for longer distance distribution and transportation. An important barrier bag system for the transportation of small meat pieces: the form-fill-heat-seal system is more popular in Europe than in the United States. This system is: the bottom substrate is heated, deeply drawn into the heated cavity, and placed A piece of human flesh, then, another substrate is pulled to the top and heat-sealed at the edges of the bottom substrate, which is formed at the four edges. The structure of the top and bottom substrates is: nylon / barrier polymer / ionic polymer, where the barrier polymer is PVDC or EVOH. Nylon provides integrity and deep stretchability, PVDC or EVAL provides oxygen barrier properties, and ionic polymers provide good heat-sealability under fat and juicy water. This co-extruded composite sheet is thermally stretch-molded, and is particularly suitable for packaging small pieces of pork and small pieces of beef. In New Zealand, in order to transport the cut meat by air or sea to further countries for sale, thermoformed PVC sheets can be used as trays, and nylon / PE sheets can be used as cover materials or expandable polymers. Styrene
Packaging for pallets with packaging film as the cover material. Each package can pack 9kg to 27kg of meat, the structure of the bag
The laminated structure of カ BON adhesive layer / aluminum foil / sealing layer, the adhesive resin layer and the sealing layer are the same material EA, the outer bag is evacuated and filled with CO2 gas. Use this packaging and carefully control the temperature. Under freezing, mutton can be kept fresh for 16 weeks, pork and poultry for 10 weeks, and beef and lamb for 20 weeks. retail
The blocks are packaged in a non-blocking system, and their red color can be restored within 30 minutes after being removed from the outer packaging barrier bag.
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