Packaging materials, forms and methods

PACKAGING MATERIALS, FORMS AND METHODS

  • Packaging is the technique of using the most appropriate containers and components to protect, carry, identify and merchandise any product.
  • 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.
  • 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

  • Rigid packaging materials and package forms
    • Glass containers
    • Metal cans
    • Composite containers
    • Aerosol containers
    • Rigid plastic packages
  • Semi -rigid packaging materials and package forms
    • Aluminium containers
    • Set-up paper board boxes
    • Folding paper board cartons
  • Flexible packaging materials
    • Paper - the basic papers used consists of bonds, tissue, litho, krafts, glassines, parchment and grease proof.
    • Films - cellophane, cellulose acetate, polyethylene (HDPE & LDPE), Polypropylene, polyamide, polyester, polyvinyl chloride, polyvinylidene chloride, polyvinyl acetate and polyvinyl alcohols
    • New films - amylase films (edible), Ionomers like surlyn A, Ethylene vinyl acetate copolymers, polypropylene copolymers, co extruded structured films, aluminium foils and steel foil.
  • Flexible package forms
    • Wrappers
    • Preformed bags or envelopes
    • Pouches
    • Collapsible tubes

Packaging materials used for fresh red meat

  • Trays - made of polystyrene
  • Transparent films - cellophane, LDPE (most commonly used for fresh meat ), PVC
  • 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

  • Vacuum packaging
    • It is the placing of 'primal or sub primal cuts of meat into plastic bags or pouches and extracting air from them by means of a nozzle type vacuumizing machine or a vacuumizing chamber.
    • The bags are then sealed to effect closure with either metal clips or heat- impulse sealing of the sides of the bags.
    • The most commonly used film for fresh meat vacuum packages is PVDC.
  • Modified atmosphere packaging
    • It is a technology where in foods are packaged in high barrier packages in which air has been replaced with an artificial (modified) atmosphere.
    • Commonly used gases are oxygen, carbon dioxide and nitrogen.
  • Mother bag concept in MAP
  • Retort pouches for thermo processed foods
  • Microwaveable food packaging
  • Active packaging
    • Oxygen scavenging from the package atmosphere,
    • Carbon dioxide control by generation,
    • Absorption and! or permeation, etc.
Last modified: Tuesday, 7 September 2010, 8:55 AM