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Packaging is the technique of using the most appropriate containers and components to protect, carry, identify and merchandise any product.
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It constitutes a vital link between the processor and consumer for the safe delivery of the product through the various stages of processing, storage, transport, distribution and marketing.
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The primary function of a meat package is to present the product to the consumer in the most attractive manner possible and at the same time protect the product from physical damage, microbial deterioration and chemical changes.
Modern packaging materials and package forms
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Glass containers
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Metal cans
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Composite containers
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Aerosol containers
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Rigid plastic packages
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Semi -rigid packaging materials and package forms
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Paper - the basic papers used consists of bonds, tissue, litho, krafts, glassines, parchment and grease proof.
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Films - cellophane, cellulose acetate, polyethylene (HDPE & LDPE), Polypropylene, polyamide, polyester, polyvinyl chloride, polyvinylidene chloride, polyvinyl acetate and polyvinyl alcohols
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New films - amylase films (edible), Ionomers like surlyn A, Ethylene vinyl acetate copolymers, polypropylene copolymers, co extruded structured films, aluminium foils and steel foil.
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Flexible package forms
Packaging materials used for fresh red meat
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Trays - made of polystyrene
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Transparent films - cellophane, LDPE (most commonly used for fresh meat ), PVC
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Shrink films - PVC, cellophane, rubber hydrochloride, polypropylene, irradiated PE and PVDC are used in shrink wrapping of meat.
Advanced and emerging systems of packaging of meat and meat products
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