Meat Packaging
MIDLANDS STATE UNIVERSITY
FACULTY OF SCIENCE AND TECHNOLOGY
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
ASSIGNMENT 1
DISCUSS METHODS OF PACKAGING MEAT (25)
AN ASSIGNMENT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE
MODULE: FSN 206: MEAT TECHNOLOGY
BY
DAVID SONGA
R121204P
SUBMITTED ON: 13/03/13
Meat packaging
The function of packaging is to surround or wrap meat products with suitable protective material. Packaging materials were in the old days simple natural materials, e.g. leaves, but nowadays exclusively manufactured materials such as paper or synthetic films. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio- chemical alterations, Kerry joseph, Kerry john and leward (2002). Correct packaging of meat is crucial to the overall quality and shelf life of the product, which in turn affects the return to the customer. The polythene covering (sheet or bag) must be of a size to adequately secure the meat content for exposure to outer contamination or freezer damage. The methods of packaging meat are therefore described below.
Modified atmosphere packaging (MAP)
Modified atmosphere packages (MAP) meat in an environment other than air. The packages hold the meat product and an absorbent pad, sealed with a clear high barrier plastic film, Canadian Food Inspection Agency (2007). The modified atmosphere typically contains purified gases found in air (oxygen, carbon dioxide, nitrogen and/or carbon monoxide) and each gas has a distinct use or purpose Gill and Johns (1994). Nitrogen has no effect on meat colour or bacteria growth, but is used as a dilutant allowing other gases to be used in proper ratio.
Advantages
• Longer shelf life The process of removing oxygen from food packaging and replacing it with either nitrogen or nitrogen mixed with carbon dioxide inhibits the growth of a number of bacterial organisms, Coles, McDowell &
FACULTY OF SCIENCE AND TECHNOLOGY
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
ASSIGNMENT 1
DISCUSS METHODS OF PACKAGING MEAT (25)
AN ASSIGNMENT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE
MODULE: FSN 206: MEAT TECHNOLOGY
BY
DAVID SONGA
R121204P
SUBMITTED ON: 13/03/13
Meat packaging
The function of packaging is to surround or wrap meat products with suitable protective material. Packaging materials were in the old days simple natural materials, e.g. leaves, but nowadays exclusively manufactured materials such as paper or synthetic films. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio- chemical alterations, Kerry joseph, Kerry john and leward (2002). Correct packaging of meat is crucial to the overall quality and shelf life of the product, which in turn affects the return to the customer. The polythene covering (sheet or bag) must be of a size to adequately secure the meat content for exposure to outer contamination or freezer damage. The methods of packaging meat are therefore described below.
Modified atmosphere packaging (MAP)
Modified atmosphere packages (MAP) meat in an environment other than air. The packages hold the meat product and an absorbent pad, sealed with a clear high barrier plastic film, Canadian Food Inspection Agency (2007). The modified atmosphere typically contains purified gases found in air (oxygen, carbon dioxide, nitrogen and/or carbon monoxide) and each gas has a distinct use or purpose Gill and Johns (1994). Nitrogen has no effect on meat colour or bacteria growth, but is used as a dilutant allowing other gases to be used in proper ratio.
Advantages
• Longer shelf life The process of removing oxygen from food packaging and replacing it with either nitrogen or nitrogen mixed with carbon dioxide inhibits the growth of a number of bacterial organisms, Coles, McDowell &