PACKAGING OF FRESH AND PROCESSED MEAT

Processed meat products in slices or as entire pieces are packed in small to medium-size vacuum bags. For larger sized products, bags made of shrinkable films can be used where, after vacuum-packaging, the product in its package of synthetic film is sprayed with or dipped into hot water (80°C). The contact with the hot water causes the shrinkage of the thermoplastic film and results in tight impermeable wrapping of the goods. Shrink films may for example be composed as follows: PET/PA/EVOH/PE.

Vacuum packaging for fresh chilled boneless beef cuts is mainly done to promote meat ripening. The beef meat cuts can remain for a number of weeks (maximum 3 months) in the vacuum bag, provided oxygen remains excluded and the storage temperature is kept at -1°C (which is just above the freezing point of meat). During these storage conditions lactic acid bacteria (which do not cause spoilage!) will inhibit the growth of most other bacteria, which results in the prolonged microbial stability. Beef becomes very tender during such extended ripening periods without losing much of its typical flavour.

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International Plastic Engineering Co., Ltd

Add: Changle Industrial Zone, Haimen City, Jiangsu Province 226124, China

Contact: Michelle Fan

Tel:+86-21-36393240

Fax:+86-513-82603111

Mob:+8613918816200

Email:info@hq-plastic.com

Web: www.barriershrink.com