Packaging Meat and Meat Products

Packaging Solutions for Meat and Meat Products

Very positive results have been obtained with the use of modified atmosphere packaging in the protection of meat and meat products. As a matter of fact, it was determined in the studies that the meat, which lasts for 2 weeks at 0 C in aerobic packages, maintains its properties for 3 months at 0 C when packaged in modified atmosphere.

In another research; When the chicken was packaged in an environment containing 100% CO2 and stored at 3C, no signs of deterioration were observed for up to 6 weeks. It was determined that Salmonella did not develop in chicken meat stored below 10C in an environment with 80-100% CO2. Again, the number of Enterococcus in minced meat stored at 10C for 10 days in an environment containing 60% CO2 was 3 logarithmic units lower than in minced meat packaged with atmospheric gas. It has been reported that beef produced under hygienic conditions can be stored for 6 months in gas proof packaging at -1.5 C with Co2 in the environment. For the inhibition of microorganisms in meat and meat products packaged in a modified atmosphere, at least 20% CO2 must be present in the atmosphere.

Tell Us About Your Product!

WE PROVIDE THE OPTIMUM PACKAGING SOLUTION FOR YOU

Extend the Shelf Life of Meat and Meat Products

The storage life of meat and products packaged in a modified atmosphere affects the type, size, initial microbial load, storage temperature, gas composition of the modified atmosphere and the gas permeability value of the packaging material. In this context, it is of great importance that the storage temperatures are low, especially with the initial microbial loads of meats.

As a matter of fact, for fresh red meat packaging in modified atmosphere; 80% O2 + 20% CO2 or 70% O2 + 10% N2 + 20% CO2 or 79% O2 + CO2 + 0.5% Co2; For fresh chicken meat, 50% N2 + 50% CO2 fresh gas mixtures can be recommended. With this technique, in the packaging of meats; From various packaging options, packaging combination consisting of “PVC + ewoh + PE” or PET + ewoh + PE, top foil (70-80 Pa + Pe um) layers can be used.

Just using CO2 in meat products causes color distortions, and using N2 alone can cause color changes. However, it can be used in meats that don’t have problem with color or salted meats such as lamb. However, less leaking water accumulation is observed in the packaged meats in the N2 atmosphere than in the vacuum-packed ones.

Choose The Product You Want To Pack

sucuk paketleme
parmak sosis paketleme
dilim salam paketleme
baton sucuk paketleme

Dairy Packaging Machines We Recommend for You

QZ1000 Maxi Thermoform Packaging Machine