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Apr 03,2024

Packaging requirements for meat products

        Livestock and poultry meat products are the main source of animal protein for people and account for a large proportion in people's daily diet. Currently, the livestock and poultry meat products on the market mainly include fresh meat and various types of processed and cooked meat products. With the increasing improvement of people's living and consumption standards, the consumption of fresh meat has gradually developed from traditional hot fresh meat to industrially produced cooled meat cutting and fresh-keeping packaging products, and cooked meat processed products have also developed from the original canned products to soft plastic products. Western-style low-temperature meat products with composite packaging materials as the main body and high-temperature meat products with strong local characteristics constitute my country's meat product product structure system that combines Chinese and Western methods.
   Fresh meat product packaging materials
Commonly used materials for modified atmosphere packaging mainly include OPP/PE, PET/PE, PVDC/PE, PA/PE, EVAL/PE, etc. General substrates can be Ny/PE, Ny/IONOMER (ionomer), etc.
  Fresh meat product packaging methods
Mainly shallow plate wrapping: that is, the cooled meat is placed in an opaque or transparent shallow plate made of pulp molding or thermoforming of EPS or PS sheets, and the surface is covered with a layer of transparent plastic film stretch wrapping or shrink packaging. In order to prevent the paper shallow dish from absorbing meat juice and moisture, causing quality degradation or moisture accumulation in the shallow dish, a layer of absorbent paper is often lined at the bottom of the shallow dish.
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