The hottest vacuum shrink packaging changes the pa

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Vacuum shrinkable packaging changes the packaging form of fresh meat

in recent years, the problem of food safety has been constantly concerned by the media and other aspects, and consumers have become more and more accustomed to buying safe and guaranteed raw meat in supermarkets, and few people have paid attention to the fresh meat sold in open-air markets in the past. But even the fresh meat sold in supermarkets cannot completely guarantee its safety. It is understood that in most supermarkets, meat is only divided and refrigerated when it is put on the shelf

for thousands of years, our tradition is to eat hot fresh meat that is slaughtered in the early morning and listed in the early morning, and we believe that fresh meat with meat temperature is the best and freshest. In fact, it is this kind of fresh meat that we have eaten for thousands of years that is really unsafe, unhygienic, hard and sour. According to statistics, China slaughters and processes about 10million beef cattle and 60million sheep every year, nearly half of which are carried out in small workshops and private workshops, so it is difficult to ensure the safety of meat products. Nowadays, people are facing the threat of mad cow disease, foot-and-mouth disease, bird flu and other diseases. It is urgent to reform the traditional slaughtering methods and improve the safety of meat products

western developed countries began to study the safety and nutrition of meat as early as the beginning of the last century, and implemented the concept of "cold fresh meat". Today, there is basically no hot meat in the market of developed countries with our traditional concept. Except for a small amount of frozen meat, almost all of them are "cold fresh meat. Today, we will discuss in detail 1 specific test methods according to the national standard gb/t12914 (2) 008 determination of tensile strength of paper and paperboard"

generally, meat needs to go through a cooling and acid removal process after slaughtering. When it is cooled at 10 ℃ for 24 hours, the pH value drops to the lowest, about 5.5. At this time, it is divided, vacuum shrink packaged and refrigerated, which can maintain the freshness and nutrition of meat to the greatest extent, and extend the shelf life to more than 30 days. It can be seen that packaging plays a key role in improving the safety, health and quality of meat products and controlling the speed at a low level

vacuum shrink packaging is the mainstream packaging form used in the Western fresh meat market at present. It can solve some main problems in the transportation and sales of fresh meat: it can maintain moisture, prevent the loss of moisture and dark color of fresh meat; It can block oxygen and inhibit the reproduction of aerobic bacteria; Storage at low temperature (below 4 ℃) after vacuum packaging can inhibit the propagation of anaerobic bacteria; It can prevent the invasion and reproduction of external bacteria and ensure hygiene; It can prevent fat from being oxidized to produce peculiar smell and fat color change (yellowing); Vacuum packaging and low-temperature refrigeration can improve the ripening process of meat and make the meat taste more fresh and juicy: it can block oxygen and maintain the natural color of fresh meat for a longer time

shrinkage of fresh meat after vacuum packaging is an important part. Contraction can eliminate capillary water absorption and reduce water seepage. It can make the package close and obviously improve the appearance of the product. At the same time, even if the package is inadvertently damaged, it can also reduce losses. It can increase the packaging strength, improve the barrier and puncture resistance, and improve the sealing strength. The high barrier shrink packaging film suitable for fresh meat packaging is processed by multi-layer coextrusion. It mainly has high oxygen and water vapor resistance, high hot water shrinkage and puncture resistance. It has strong oil resistance at the seal, which can avoid air leakage caused by seal pollution

the long shelf life provided by vacuum shrink packaging can greatly expand the sales space of meat processing plants, and powerful enterprises will be able to occupy the markets in medium and long distance regions, whether domestic or export. For retailers, since all boning, segmentation and packaging have been completed on the production line, they only need to open the bag, slice/segment and then put it on the shelf, which greatly reduces the sales cost and accelerates the turnover speed. Moreover, due to the use of quantitative packaging, sub location inventory, and on-demand procurement, there is no longer a shortage of meat in some parts of the previous sales of unpacked meat, while the meat in other parts has deteriorated due to unsalability. At the same time, each truck can carry 30% more meat packed in vacuum than the carcass. Moreover, under the condition of cold storage and vacuum, fresh meat will continue to ripen and tender due to the role of internal enzymes, and can maintain sufficient moisture, which can shorten the cooking time of meat, so there is no need to use additives such as tenderizing powder. Restaurants and hotels adopt this product, which can also save the loss of cutting and air drying of meat before cooking

during the "two sessions" this year, many delegates proposed legislation on food safety issues. From the repeated prohibitions of illegal slaughtering, water injected meat and other issues, we can see that there is still a long way to go for the safety of 10 experiments in the same step of meat products. From traditional retail farming to industrialized farming, from decentralized slaughtering to fixed-point centralized slaughtering, although there have been some policy guidance, however, the packaging conditions in the process of transportation and sales have obviously not been paid enough attention. In recent years, we have noticed that some brands are forming in the meat market, such as grassland Xingfa, Fucheng, Jinluo, Yuansheng, etc. Shuanghui even spared no expense to take the lead in pressing the start button to advertise its "cold fresh meat" during CCTV prime time, and began to advocate the brand management of meat products. Using the existing advanced processing and production equipment, Shuanghui introduced the foreign meat marketing mode of "cold chain production, cold chain transportation, cold chain sales, chain operation" into China, established meat chain stores, and took the road of brand management

with the continuous improvement of people's living standards and the rise of meat industry giants, vacuum shrink packaged fresh meat products will increasingly enter the basket of ordinary consumers

source: China Packaging News

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