With the improvement of the global economic level, the demand for meat in various countries also increases. At the same time, the demand for meat packaging machines has also increased. Many people want to know about the methods of meat packaging. In this article, we will introduce this point in detail for you.
Shrink packing method
El método de contracción de embalaje es envasar primero la carne, luego usar la máquina de envasado de carne para extraer el aire del interior y luego sellarla. Después, sumergir el paquete en agua caliente o en un canal de aire caliente. El objetivo de esto es contraer la energía térmica, apretar la película y envolver firmemente el producto. Por último, la bolsa se des vacua. Es un método eficiente de envasado de carne.
La embalaje de contracción puede hacerse en forma de bolsas, bolsas, bandejas, etc. La ventaja de estas bolsas de envasado de carne es que la apariencia del producto es suave y la calidad de la carne es evidente. Y no es fácil de romper durante el transporte. Este método de envasado se utilizó por primera vez para el envasado de pavo. Debido a su buen efecto, se extendió al envasado de todo tipo de aves, tocino y salchicha. En los últimos años, se ha extendido al envasado de carne fresca.
Packaging materials
Its packaging lining is preferably cross-linked, biaxially oriented low-density polyethylene, which reduces the probability of material breakage during packaging, storage, and transportation. This method is simpler and has a lower cost than modified atmosphere packaging and vacuum packaging.
Modified atmosphere packaging method
Modified atmosphere packaging is a packaging method that completely extracts the air through vacuum operation. And then injects carbon dioxide, oxygen, nitrogen, and other gases into the bag to prevent the reproduction of microorganisms. If you want to pack pork, then you can use carbon dioxide and oxygen. And the oxygen infusion is 80%. This kind of gas packaging can keep the fresh meat in good condition within 7 days at 0~4℃. After 12 days, sensory determinations of activin, volatile base nitrogen, and pH in the packaging were all very low.
This kind of packaging does not need to be frozen and only needs some cooling measures. When inflating, add carbon dioxide and oxygen. If only carbon dioxide was used, after 12 days, although the freshness did not decrease, the color was poor. This is due to a lack of oxygen. To keep the meat’s vibrant color inside the bag, some oxygen should be added. To achieve this packaging effect, you need a modified atmosphere packaging machine for meat.
Vacuum packaging method
The vacuum packaging method is to pack the meat in an evacuated plastic bag. We can achieve this with a meat vacuum packaging machine. Due to the physiological function of the meat itself, oxygen will be quickly consumed, and carbon dioxide will be produced at the same time. In this way, the growth of bacteria can be inhibited, the shelf life of the meat can be extended, and it can be stored for at least 2 months at 1°C.
At Taizy Machinery, we have many models of this type of vacuum packing machine for meat. This meat packaging equipment is very attractive to meat sellers and supermarket operators. Because it not only simplifies the process of the slaughterhouse but also greatly reduces the storage space compared with refrigerated white strips. It has the flexibility of turnover in purchasing and selling and can prolong the storage period of meat. This is the main methods of meat packaging. If you want to buy a meat vacuum packaging machine, please feel free to contact us.