The consumption of meat is a measure of the standard of living of a country’s people. According to the data from the China Meat Association, China's total meat output reached 77.43 million tons in 2005. Among them, there were 50.1 million tons of pork, 7.11 million tons of beef, 4.35 million tons of mutton, and 14.64 million tons of poultry meat. What followed was the development of the meat processing industry. It is an old industry and an emerging industry, playing an important role in the national economy and people's livelihood.
Meat processing includes raw meat processing and cooked meat production. There are thousands of products. Fresh meat products mainly include hot fresh meat, frozen meat and cooled meat. Hot meat is slaughtered and eaten now. The taste is good. It takes a long time to get rid of perishable. Frozen meat often punctures the cell membrane due to freezing. When the juice is thawed, the juice is lost and the taste is not good. The cooled meat requires the body temperature to fall continuously to -4°C. ~4°C. After separation and packaging, from production to sale, the temperature is always controlled at this temperature, so the growth of microorganisms and the activity of enzymes are suppressed, and the quality and flavor of meat are maintained and improved. At present, raw meat on the market is still dominated by white bars, and the proportion of cut meat and small packaged meat is less than 10%. Even in big cities such as Beijing and Shanghai, the small packaged meat in the retail market does not reach 20% of the market volume.
1. The primary purpose of soft plastic packaging food packaging in meat production is to ensure the safety and hygiene of foods. Packaging materials of different nature meet the requirements for packaging, processing and storage of various meat products.
(1) Packaging of frozen and frozen meat The frozen meat is frozen and stored at a low temperature (-25°C). Low-temperature storage can inhibit the life activities of microorganisms and can maintain the quality of meat for a longer period of time. Shelf life can reach more than 4 months. Can be used PET (polyester film) / PE (polyethylene) / AL (aluminum foil) and other sealable composite packaging materials. However, most businesses only use single-layer polyethylene film for economic reasons.
(2) Bacteria grow very quickly when the meat is packaged in a bare or simply packaged meat. At room temperature, the shelf life of meat is only half a day, and refrigeration is only 2 days to 3 days. Cooling the cut meat is to process the cut meat after about 20 hours, cool the meat to about 4 degrees Celsius, and strictly control the growth of microorganisms. After being packaged, it will be transported from a refrigerated vehicle to a food supermarket with refrigerated display containers. Packaging generally uses non-toxic, cold-resistant, flexible, transparent plastic film, so that consumers can see the true nature of raw meat.
The gas used for pneumatic packaging is mainly nitrogen and carbon dioxide. It can keep the oxymyoglobin of meat as bright red, PA/EVOH/PE can be thermoformed, has good stiffness and high barrier property. It is suitable for modified atmosphere packaging. PA/EVOH/PE has high barrier property and is suitable for vacuum packaging. The shelf life of modified atmosphere packaging is approximately 14 days. The shelf life of vacuum-packaged pork is about 30, and beef is about 80 days.
(3) Vacuum (fitting) shrink packaging for fresh meat preservation Vacuum (fitting) shrink packaging bags have good moisture resistance, and can improve the appearance of the packaged product and strengthen the product compared to non-shrinkage products. The protection reduces blood leakage and extends product shelf life. American Sealed Air Co.'s vacuum shrinkage bags can achieve a shrinkage of 30% to 50% in hot water at 854°C, can shrink evenly, and have high oxygen barrier capability, and will be further enhanced after shrinkage.
(4) Packaging of Western-style low-temperature meat products Western-style low-temperature products are often vacuum-packed after being sliced ​​in a sterile room to isolate the food inside the package from the outside world. The extracted growth slows down the oxidation of fat in the meat and extends the shelf life of the product. Vacuum packaging requires materials with good gas barrier properties, water vapor barrier properties, aroma barrier properties, and light blocking properties, and most of them use a combination of three or more layers of materials. Such as: composite packaging bag PFT / EVOH / PE high barrier properties, suitable for ham vacuum packaging; OPA / ALU / PE bag for pasteurization; PET / ALU / PET / PE bag for cooked ham disinfection.
(5) Packaging of traditional Chinese meat products In order to extend the shelf life of Chinese traditional meat products, soft cans and cooking bags are often used for packaging and sterilization. Soft cans are mainly composed of three layers of PET/AL/CPF and transparent retort bags are mainly PET/CPP or PA/CPP. Due to the good barrier properties and light protection performance of soft cans made of aluminum foil, vacuum-packed soft canned meat products can be stored at room temperature for 9 months to 12 months after being pasteurized. Compared to glass and metal cans, soft cans are easy to carry and easy to open. The products are Chinese traditional meat and poultry products such as sauce elbow, roast chicken, and sauce duck. However, due to the high-temperature sterilization treatment, the deterioration of product flavor, crisp, canned taste is a common problem in cooking bags and soft cans. Now, after cooking for several minutes at 121° C., it immediately drops to 90° C. and then heats for several tens of minutes, basically overcoming deficiencies such as deterioration of flavor. Because of the low barrier property of the transparent cooking bag made of PET/CPP or PA/CPP two-layer material, the packaged meat products are easily oxidized and deteriorated, so the shelf life is not too long. At present, the development of transparent high-barrier packaging materials is the focus of international research.
(6) Packaging materials for high temperature products (ham sausages) High temperature ham sausages have been receiving attention from meat processing plants and consumers in small cities and towns due to shelf life of up to 6 months at room temperature. At present, there are no less than 900 high-temperature ham sausage production lines in China, and the total production of high-temperature ham sausages is about 2 million tons, accounting for about half of the cooked meat products. The packaging material used (casing) polyvinylidene chloride (PVDC) film is an intermediate layer composite film, which is sealed by high-frequency heat sealing and sealing, filled with material and punched at both ends, and then subjected to 121 °C high-temperature cooking and sterilization by high temperature. The meat products have reached a commercial sterility state, and there are few residual bacteria in the product, which will not cause deterioration of the product. Because PVDC film is highly resistant to gases and moisture, it has transparency and can be used for high-temperature sterilization, and it is cheap. Henan Shuanghui, Luoyang Chundu, and Guangdong Foshan all have production. The ham sausage packed with PVDC film has become high temperature. The leading product in meat products.
(7) The other three artificial casing nylon casings, cellulose casings, and collagen casings are artificial casings widely used in the production of low-temperature intestinal products. Nylon casings have good oxygen barrier properties and shrinkability. They can be cooked at 120°C for two hours and are used by a large number of medium and small manufacturers. Cellulose casings have good air permeability, products can be smoked, small calibers (17 to 50) are used to produce skinned sausages, large calibers (85 to 150) are used to produce Western-style hams, and China's cellulose casings are mainly imported. About 3 million meters are used each year. Collagen casings are edible casings produced from collagen fibers extracted from the dermis of cows. The ingredients are the same as those of natural pigs and sheep casings. They have good homogeneity and can adapt to high degree of automation of enema machines. They are used by most large and medium meat manufacturers. use. At present, the annual amount of collagen casings in China is approximately 400 million meters. The domestic manufacturers have the Guangxi Quzhou casing Factory, with an annual output of more than 250 million meters. The rest depends on imports. It is estimated that by 2010, the demand for collagen casings in China will reach 800 million meters.
2. The development of food packaging technology will certainly drive the development of the meat industry. Cooked meat products are rich in protein, and microorganisms are prone to reproduction. Moreover, fats in meat products are easily oxidized and deteriorated during storage. The key to packaging technology is to extend the shelf life of products and ensure food safety, quality and original flavor. At present, the world has accelerated basic research on plastic packaging with high hygiene requirements. The development and promotion of new non-toxic plasticizers for soft plastic materials have been intensified, and new packaging materials have been introduced. We should pay attention to the research and development of safe and high-performance materials. It should be noted that compared with developed countries, the proportion of our deep-processed meat products is still very low, and there is still a lot of room for development. With the further improvement of living standards and changes in people's consumption concepts, the demand for meat products is developing towards health, nutrition, flavor, convenience and high-grade development. These are inseparable from the progress of food packaging technology. From the perspective of market changes, the expansion of consumption, the promotion of production by sales, the higher prices for better quality, the more stable and standardized the production of meat, the greater the volume of packaging products sold in domestic cities. Source: China Food Industry Network Information Officer: Ding Shangyong, Bureau of Township Enterprises, Sichuan Province
Meat processing includes raw meat processing and cooked meat production. There are thousands of products. Fresh meat products mainly include hot fresh meat, frozen meat and cooled meat. Hot meat is slaughtered and eaten now. The taste is good. It takes a long time to get rid of perishable. Frozen meat often punctures the cell membrane due to freezing. When the juice is thawed, the juice is lost and the taste is not good. The cooled meat requires the body temperature to fall continuously to -4°C. ~4°C. After separation and packaging, from production to sale, the temperature is always controlled at this temperature, so the growth of microorganisms and the activity of enzymes are suppressed, and the quality and flavor of meat are maintained and improved. At present, raw meat on the market is still dominated by white bars, and the proportion of cut meat and small packaged meat is less than 10%. Even in big cities such as Beijing and Shanghai, the small packaged meat in the retail market does not reach 20% of the market volume.
1. The primary purpose of soft plastic packaging food packaging in meat production is to ensure the safety and hygiene of foods. Packaging materials of different nature meet the requirements for packaging, processing and storage of various meat products.
(1) Packaging of frozen and frozen meat The frozen meat is frozen and stored at a low temperature (-25°C). Low-temperature storage can inhibit the life activities of microorganisms and can maintain the quality of meat for a longer period of time. Shelf life can reach more than 4 months. Can be used PET (polyester film) / PE (polyethylene) / AL (aluminum foil) and other sealable composite packaging materials. However, most businesses only use single-layer polyethylene film for economic reasons.
(2) Bacteria grow very quickly when the meat is packaged in a bare or simply packaged meat. At room temperature, the shelf life of meat is only half a day, and refrigeration is only 2 days to 3 days. Cooling the cut meat is to process the cut meat after about 20 hours, cool the meat to about 4 degrees Celsius, and strictly control the growth of microorganisms. After being packaged, it will be transported from a refrigerated vehicle to a food supermarket with refrigerated display containers. Packaging generally uses non-toxic, cold-resistant, flexible, transparent plastic film, so that consumers can see the true nature of raw meat.
The gas used for pneumatic packaging is mainly nitrogen and carbon dioxide. It can keep the oxymyoglobin of meat as bright red, PA/EVOH/PE can be thermoformed, has good stiffness and high barrier property. It is suitable for modified atmosphere packaging. PA/EVOH/PE has high barrier property and is suitable for vacuum packaging. The shelf life of modified atmosphere packaging is approximately 14 days. The shelf life of vacuum-packaged pork is about 30, and beef is about 80 days.
(3) Vacuum (fitting) shrink packaging for fresh meat preservation Vacuum (fitting) shrink packaging bags have good moisture resistance, and can improve the appearance of the packaged product and strengthen the product compared to non-shrinkage products. The protection reduces blood leakage and extends product shelf life. American Sealed Air Co.'s vacuum shrinkage bags can achieve a shrinkage of 30% to 50% in hot water at 854°C, can shrink evenly, and have high oxygen barrier capability, and will be further enhanced after shrinkage.
(4) Packaging of Western-style low-temperature meat products Western-style low-temperature products are often vacuum-packed after being sliced ​​in a sterile room to isolate the food inside the package from the outside world. The extracted growth slows down the oxidation of fat in the meat and extends the shelf life of the product. Vacuum packaging requires materials with good gas barrier properties, water vapor barrier properties, aroma barrier properties, and light blocking properties, and most of them use a combination of three or more layers of materials. Such as: composite packaging bag PFT / EVOH / PE high barrier properties, suitable for ham vacuum packaging; OPA / ALU / PE bag for pasteurization; PET / ALU / PET / PE bag for cooked ham disinfection.
(5) Packaging of traditional Chinese meat products In order to extend the shelf life of Chinese traditional meat products, soft cans and cooking bags are often used for packaging and sterilization. Soft cans are mainly composed of three layers of PET/AL/CPF and transparent retort bags are mainly PET/CPP or PA/CPP. Due to the good barrier properties and light protection performance of soft cans made of aluminum foil, vacuum-packed soft canned meat products can be stored at room temperature for 9 months to 12 months after being pasteurized. Compared to glass and metal cans, soft cans are easy to carry and easy to open. The products are Chinese traditional meat and poultry products such as sauce elbow, roast chicken, and sauce duck. However, due to the high-temperature sterilization treatment, the deterioration of product flavor, crisp, canned taste is a common problem in cooking bags and soft cans. Now, after cooking for several minutes at 121° C., it immediately drops to 90° C. and then heats for several tens of minutes, basically overcoming deficiencies such as deterioration of flavor. Because of the low barrier property of the transparent cooking bag made of PET/CPP or PA/CPP two-layer material, the packaged meat products are easily oxidized and deteriorated, so the shelf life is not too long. At present, the development of transparent high-barrier packaging materials is the focus of international research.
(6) Packaging materials for high temperature products (ham sausages) High temperature ham sausages have been receiving attention from meat processing plants and consumers in small cities and towns due to shelf life of up to 6 months at room temperature. At present, there are no less than 900 high-temperature ham sausage production lines in China, and the total production of high-temperature ham sausages is about 2 million tons, accounting for about half of the cooked meat products. The packaging material used (casing) polyvinylidene chloride (PVDC) film is an intermediate layer composite film, which is sealed by high-frequency heat sealing and sealing, filled with material and punched at both ends, and then subjected to 121 °C high-temperature cooking and sterilization by high temperature. The meat products have reached a commercial sterility state, and there are few residual bacteria in the product, which will not cause deterioration of the product. Because PVDC film is highly resistant to gases and moisture, it has transparency and can be used for high-temperature sterilization, and it is cheap. Henan Shuanghui, Luoyang Chundu, and Guangdong Foshan all have production. The ham sausage packed with PVDC film has become high temperature. The leading product in meat products.
(7) The other three artificial casing nylon casings, cellulose casings, and collagen casings are artificial casings widely used in the production of low-temperature intestinal products. Nylon casings have good oxygen barrier properties and shrinkability. They can be cooked at 120°C for two hours and are used by a large number of medium and small manufacturers. Cellulose casings have good air permeability, products can be smoked, small calibers (17 to 50) are used to produce skinned sausages, large calibers (85 to 150) are used to produce Western-style hams, and China's cellulose casings are mainly imported. About 3 million meters are used each year. Collagen casings are edible casings produced from collagen fibers extracted from the dermis of cows. The ingredients are the same as those of natural pigs and sheep casings. They have good homogeneity and can adapt to high degree of automation of enema machines. They are used by most large and medium meat manufacturers. use. At present, the annual amount of collagen casings in China is approximately 400 million meters. The domestic manufacturers have the Guangxi Quzhou casing Factory, with an annual output of more than 250 million meters. The rest depends on imports. It is estimated that by 2010, the demand for collagen casings in China will reach 800 million meters.
2. The development of food packaging technology will certainly drive the development of the meat industry. Cooked meat products are rich in protein, and microorganisms are prone to reproduction. Moreover, fats in meat products are easily oxidized and deteriorated during storage. The key to packaging technology is to extend the shelf life of products and ensure food safety, quality and original flavor. At present, the world has accelerated basic research on plastic packaging with high hygiene requirements. The development and promotion of new non-toxic plasticizers for soft plastic materials have been intensified, and new packaging materials have been introduced. We should pay attention to the research and development of safe and high-performance materials. It should be noted that compared with developed countries, the proportion of our deep-processed meat products is still very low, and there is still a lot of room for development. With the further improvement of living standards and changes in people's consumption concepts, the demand for meat products is developing towards health, nutrition, flavor, convenience and high-grade development. These are inseparable from the progress of food packaging technology. From the perspective of market changes, the expansion of consumption, the promotion of production by sales, the higher prices for better quality, the more stable and standardized the production of meat, the greater the volume of packaging products sold in domestic cities. Source: China Food Industry Network Information Officer: Ding Shangyong, Bureau of Township Enterprises, Sichuan Province
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