Processed Meat Packaging

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Processed Meat Packaging

• Animal Sciences 550
• Lynn Knipe

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Packaging Film Layers

• laminates, each layer has different purpose
• strength formability nylon polyester
• O2 vapor barriers - Saran
• sealing (heat through contamination) Surlyn
  polyethylene
• printing

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Polyethylene has good vapor barrier, but bad
gas barrier
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Lamination of Film Layers
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Packaging for Different Types of Products

• Cured meats need
• O2 barrier (oxidation of flavor color)
• vapor barrier
• ultraviolet (UV) barrier

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Vacuum Packaging for Cured Meats

• heat seal vs. original clip
• bag/pouch vs. thermoformable roll stock
• 2 to 3 months shelf life
• bone guard for bone-in products

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Modified Atmosphere Packaging for Cured Meats

• gas flush w/N2 (pillow pack)
• minimizes sticking of sliced products (e.g.,
  pepperoni)

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Fresh Products Need

• O2 permeable film for bloom color
• e.g., fresh bratwurst
• Vacuum for long shelf life wholesale
  primarily

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Surface oxidation of myoglobin in uncured ground
beef
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Vacuum-Packaged Fresh Pork
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Controlled atmosphere

• hypobaric - gas, pressure, temperature
• atmosphere adjusts with product
  respiration
• expensive

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Controlled atmosphere

• hypobaric - gas, pressure, temperature
• atmosphere adjusts with product
  respiration
• expensive

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Controlled atmosphere

• hypobaric - gas, pressure, temperature
• atmosphere adjusts with product
  respiration
• expensive

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Packaging Technology

• Some environmental concerns in the late
  1980s.
• Technology advancing very rapidly

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