Meat consumption is a measure of a country's level of living standards, a mark. According to data from China Meat Association, 2005, China's meat output reached 77.43 million tons. Of which: pork 50.1 million tons, 7.11 million tons of beef, mutton, 4.35 million tons, 14.64 million tons of poultry. Followed the development of the meat processing industry, both as an old industry, but also new industries, in playing an important role in people's livelihood.
Meat processing, including raw meat and cooked meat products division two, there are thousands of products. Health hot fresh meat products, frozen meat and chilled meat. Freshly slaughtered meat is eaten hot, taste good, put a long time perishable; frozen meat are often a result of frozen ice crystals pierce the membrane when thawing drip loss, and taste good; Chilled carcass temperature decline requests to -4 ~ 4 . After segmentation, packaging, from production to sales is always controlled at this temperature, the microbial growth and enzyme activity was inhibited to maintain and improve the quality of meat and flavor. Currently, the market still IOUs based meat hygiene, cut meat, small package of meat for less than 10%. Even in Beijing, big cities like Shanghai, the retail market is not small package chilled meat to the market for 20%.
1. Meat production in the soft plastic packaging
The primary purpose of food packaging is to ensure food safety and health, different types of packaging material to meet a variety of different packaging of meat products processing and storage transport requirements.
(1) frozen meat packaging division
Frozen meat is the need to separate long-term storage, and export of meat sold by the division of plastic, packaged packing (tray), low temperature (-25 ) frozen. Cold storage can inhibit the activities of microbial life can be a long time to maintain the quality of meat. Shelf life can reach more than 4 months. Can be used PET (polyester film) / PE (polyethylene) / AL (aluminum foil) and other compound packaging materials can be sealed. But most businesses due to economic reasons, often using single polyethylene film.
(2) cooling the meat packing division
Exposed or only simple packaging of fresh meat, bacteria grow very fast. Room temperature, the shelf life of only half a day meat, frozen and only 2 days to 3 days. Cooling cut meat is processed by the division after 20 hours the meat will cool the body temperature to about 4 for packaging, and strictly control the propagation of microorganisms. Packaged refrigerated vehicle to the set from the frozen food supermarket display container sales. Packaging generally use non-toxic, cold, good flexibility, transparent plastic films, so consumers see the true nature of raw meat.
Inflatable packaging used mainly nitrogen and carbon dioxide gas. Can keep the meat oxymyoglobin color red, PA / EVOH / PE hot forming, good stiffness, high barrier properties, suitable for modified atmosphere packaging, PA / EVOH / PE barrier, and suitable for vacuum packaging. The shelf life of modified atmosphere packaging of approximately 14 days. The shelf life of vacuum-packed meat at about 30 large, beef 80 days.
(3) for fresh meat preservation of the vacuum (fitted) Shrink Packaging
Vacuum (fitted) shrink bags are good anti-wet, as opposed to non-contracted products, can improve the appearance of packaged products, to strengthen the protection of products, reduce blood leaking, and extended product shelf life. American Vacuum Sealed Air's shrink bags in hot water at 854 up to 30% shrinkage rate of 50%, can even shrink, and has high oxygen barrier capability, and will further enhance the contraction.
(4) Western-style packaging of low-temperature meat products
Western-style low-temperature products are often conducted in a sterile after the biopsy room vacuum packaging, packaging bags of food to the outside world. I am an expert from China Toys Suppliers, usually analyzes all kind of industries situation, such as world map wall mural , acrylic countertop.
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