LPT 321: Meat Science (1+1)

Packaging requirements of meat

REQUIREMENTS FOR PACKAGING MATERIALS

Packaging films utilised in packaging of meat must possess the following characteristics:

• flexibility
• mechanical strength
• light weight
• odourless
• hygienic (clean and toxicologically harmless)
• easy recycling
• resistance to hot and cold temperatures
• resistance to oil and fats
• good barrier properties against gases
• sealing capability
• low-cost

Barrier against gases

• Good barrier properties against oxygen and evaporation are the critical to ensure the maintenance of colour of meat, prevent development of oxidative rancidity; and shrinkage losses and drying, respectively especially in case of processed meats.
• However, oxygen permeability is acceptable and rather a necessity in the case fresh ready-to-sell meat portions in self-service outlets where the oxygen permeability is required to maintain bloom.

Barrier against light

• Prolonged exposure of meat and meat products to natural and artificial light hastens undesirable colour changes, oxidation and rancidity as light provides the energy for these processes.
• But, transparent packaging films aid the presentation of the product in an attractive manner as the packaged product is visible.
• But they do not provide protection against light impact.
• Such films are laminated with aluminium to counter the adverse effects of light, while maintaining the attractiveness of the product.

Sealing capability

• Some packaging materials are required to have good thermoplastic properties.
• They are heat sealable, which means that two of these films, put closely in contact to each other under slight pressure and with simultaneous high temperature application, will melt or seal together along the heated area, resulting in hermetically closed plastic pouches or bags.