Food Vacuum Packaging News

The meat packaging market is large and complex. One of the primary concerns for any company packaging meat is the ability to deliver a fresh product to customers. Beef and pork use many of the same processes from butcher to end user. Large beef and pork packing plants use vacuum packaging to preserve large cuts of meat after being aged within the facility. Vacuum packaging eliminates oxygen within the package which helps to preserve the meat within the packaging. In addition to reducing oxygen to preserve the shelf life, color preservation is important as well. To accomplish this while reducing oxygen content, packagers often use a variety of inert gases. The process of adjusting the atmosphere of a product within the packaging is known as modified atmosphere packaging. Butcher to Grocery Store Large cuts are vacuum packaged in thick, large flexible packaging materials which are shrinkable and shipped to grocery stores and retailers. Grocery Store to End User Grocery st

The basic purpose of packaging is to protect meat and meat products from the secondary contamination by dirt, micro-organisms, parasites, toxic substances and prevent from influences affecting colour, smell and taste and loss or uptake of moisture. Thermoformers nowdays are widely used in meat processing factories. They are packaging machines that start with a film for packaging film form the packages for foods. It is effectively another version of horizontal “form, fill and seal”. Once again manufacturers are saving themselves pack conversion costs as the machine does this process in line.The packages are then sealed with vacuum, map or skin. Perfect for packaging fresh and processed meat, cheeses, fresh pasta, sandwiches, fish, bread and bakery products. For specific products such as sliced meats, a thermoformer/rollstock can be employed. A bottom film is moulded according to the shape of the sliced meats by using heat and force (by compressed air or mechanical) (Fig.