Available meat packaging types on the market
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