Packaging technology of the hottest fresh meat

Packaging technology of fresh meat

the total output of meat in China has been ranking first in the world since 1990. However, the proportion of deep processed meat products in China accounts for only 10% of the total output of meat. The proportion of developed countries in the world generally reaches about 50%, and some countries even reach more than 70%, Compared with advanced water, the spherical strut in the piston deviates to one side, resulting in a considerable difference between the upper and lower collets and the upper and lower pressing plates

more importantly, the variety and quality of meat products lag behind the world's advanced level. One of the key reasons is related to the packaging technology of meat food, mainly the development of soft packaging technology

in the past 30 years, China's meat industry has experienced two major developments. The first was in the early 1980s. With the introduction of foreign advanced meat processing equipment and technology at that time, the development of packaged frozen meat segmentation and Western cooked meat products was driven; The second is the decade since the early 1990s. There have been product developments represented by small packaged chilled meat, ham sausage and Chinese meat products

after entering the 21st century, under the new situation of China's entry into WTO, China's meat industry will face another new development period. In this period, the development of the meat industry is not only reflected in quantity, but also in quality. High quality, safe and assured meat products will continue to appear, including low-temperature meat products, fermented meat products Industrialized Chinese meat products and other new products with high technical content will be the development direction in the future

the development history of meat food in China is closely related to the development of packaging technology, mainly related to soft packaging technology. The technological innovation of the meat industry needs the support of soft packaging technology. On the contrary, the emergence of new soft packaging technology also promotes the development of the meat industry. In the past secondary development period, the development of many domestic flexible packaging technology and equipment lagged behind the needs of the development of meat products, so that domestic flexible packaging enterprises missed many opportunities, and a considerable number of imported packaging materials and packaging machinery and equipment occupied the domestic market. The purpose of this study is to remind all aspects of the domestic flexible packaging industry to pay attention to, don't miss the third opportunity, speed up the technological progress and product development of the flexible packaging industry, and meet the third great development of China's meat industry. The following describes the flexible packaging technology and its development direction of meat food from two aspects of fresh meat and meat products

flexible packaging of fresh meat

it is expected that China's meat production will continue to grow at an annual growth rate of 5% - 10% in the next years. The main one is the development of fresh meat. How to keep up with this development of flexible packaging technology of fresh meat is a concern in the industry. The flexible packaging of fresh meat mainly solves the problem of safety and quality assurance in the consumption and circulation of meat. Fresh meat from pigs, cattle and other live animals after slaughtering will produce a series of biochemical changes. The quality of meat is also changing from the stiffness period to the end of the maturity period. If scientific packaging and quality assurance technology is not adopted, fresh meat will soon deteriorate. In view of the quality requirements of fresh meat, domestic and foreign countries have adopted a combination of packaging and quality assurance technologies, such as freezing, refrigeration, irradiation sterilization, chemical corrosion prevention, vacuum packaging, inflatable packaging, etc

in the early 1980s, frozen meat accounted for a large proportion in China's market. At that time, many foreign advanced equipment and technologies for dividing and packaging frozen meat were introduced. The main packaging material began with single-layer polyethylene bags, and later developed into soft packaging of nylon/polyethylene composite bags. The packaging forms ranged from simple single film plastic packaging bags to composite bag vacuum packaging and soft film forming vacuum packaging. In addition to the domestic vacuum sealing packaging machine, the imported soft film forming → filling → sealing machine (FFS machine) was the most advanced soft packaging equipment at that time

the packaged products are mainly leg meat, large chops, small chops, minced meat and other products in frozen split small packages, which played a certain role in meeting the market demand at that time. However, at that time, the flexible packaging of fresh meat was generally in the low-level stage, and the packaging material was mainly polyethylene film. Due to the high moisture permeability of polyethylene material, the dry consumption of frozen meat during the storage period was large, the frost in the bag was serious, the appearance and shape of the packaging were poor, and most of the products were printed and decorated roughly. Therefore, the level of merchantability of raw meat including frozen meat packaging in China in the 1980s was low

cooked meat products are rich in protein, microorganisms are very easy to reproduce, and the fat in meat products is easy to oxidize and deteriorate during storage. Therefore, the key of soft packaging technology of cooked meat products is to extend the shelf life of products and ensure food safety and quality

cooked meat products in China can be divided into Chinese cooked meat and Western cooked meat products. In the past, the industrialized production and packaging technology of Chinese cooked meat products were relatively backward, and the products were mainly divided into traditional sauce and brine, barbecue, dregs and dry products; Western style meat products are highly industrialized. The main products are western style ham products with square and round legs, sausage products with red sausage and small red sausage, bacon, salami and other western style products. Due to the different processing conditions and quality requirements of various products, the soft packaging forms and technologies of these cooked meat products are different. The main soft packaging technologies of cooked meat products are introduced below

1. Cooking bags and soft can packaging

China began to use cooking bags and soft cans to study the packaging technology of cooked meat products in the 1970s. The soft can materials are mainly made of PET/Al/CPP three-layer composite hangers, and the suspenders are straight, while the transparent cooking bags are mainly made of PET/CPP or PA/CPP. Because the soft cans made of aluminum foil have good barrier and light proof properties, the meat products vacuum packed in soft cans can be stored at room temperature for months after high temperature sterilization. In addition, the packaging is easy to carry and open, so there is a certain consumer market. The products include traditional Chinese meat and poultry products such as hoof bladder, roast chicken, soy sauce duck and so on. Due to high-temperature sterilization, the common problems of cooking bags and soft can packaging are the deterioration of product flavor, crispy texture and heavy can flavor, which limits the development market of this kind of packaging products to a certain extent. The transparent cooking bag composed of PET/CPP or PA/CPP two-layer materials has a short shelf life because of its low barrier property, and the packaged meat products are easy to oxidize and deteriorate. At present, transparent and high barrier packaging materials are the focus of international development, such as the development of MXD6 nylon, EVOH composite film and silicon oxide (SiOx) series evaporated film, which greatly improves the display and protection of goods. The development and application of ultra-high temperature sterilization, ultra-high pressure sterilization, irradiation, micro wave and other new sterilization technologies provide a place for the application of these materials. We should pay attention to these good transparency Research and development of domestic blank flexible packaging materials with high barrier

2. Aseptic packaging and semi aseptic packaging

aseptic packaging and semi aseptic packaging technology were first developed and applied to Western-style meat products. Aseptic soft packaging materials were used to package the sterilized meat products in a sterile environment, which can maximize the original flavor of food. Products circulate under low temperature conditions. The advantages of Western-style round legs are Because the aseptic treatment of solid food is difficult for square legs and sliced Western-style meat products, semi aseptic packaging technology is mostly used. The packaging materials include high barrier multilayer aseptic film or sheet made of EVOH, PVDC, PE, PA and other materials, and composite heat shrinkable film is also mostly used in aseptic packaging. The aseptic and semi aseptic packaging technology of Chinese meat products needs further development and research. The breakthrough of this technology will maintain the original flavor of Chinese meat products and extend the shelf life, which has a very broad application prospect

3. Pasteurization packaging

in the next few years, China will vigorously develop low-temperature meat products, of which the key technology is the quality assurance technology of low-temperature meat products. Because low-temperature meat products maintain the nutrition and flavor of the products to the greatest extent, they are increasingly favored by the market

one of the key technologies for the quality assurance of low-temperature meat products is pasteurization packaging, that is, the product is heated after packaging and then cooled rapidly after pasteurization, so as to eliminate microbial pollution in the packaging process. This kind of meat product packaging can be applied to most