A fresh look at meat packaging.
Every year there are new trends in the food industry that are constantly trying to be developed and reinvented. None of them has appealed as strongly to consumers around the world as sustainability. So how is meat packaging adapting to this new trend? We will analyze it below. These days, we’re not surprised that more and more consumers are placing a high value on recyclable packaging, given that sustainability is in vogue. This, combined with stricter regulations on the use of plastics, has led to the creation of sustainable packaging even in markets as demanding as meat packaging.
A common goal of packaging manufacturers with representatives of the meat industry.
There is a growing trend in the food industry, especially meat, that people care more about a product whose manufacture is environmentally friendly. Sources in the meat industry say there is an emphasis on ethical and responsible processing and consumption of such products, resulting in greater demands on packaging as well. A manufacturer of meat products that seeks to meet these criteria and minimize negative environmental impacts during the production process cannot then use packaging that does not represent these values. Sustainable meat packaging therefore means meeting technical criteria that will extend shelf life and preserve it, minimizing food waste.
What are the characteristics of packaging designed for meat packaging ?
The main function of packaging for poultry or other meat products is to protect the product inside so that it reaches the consumer in perfect condition. In the case of the meat sector, we are talking about food products that are particularly sensitive to oxidation, and in these cases packaging is needed for products with a high oxygen barrier. However, there are many other factors that can affect the physical, chemical, biological and microbiological deterioration of the quality of packaged meat, and even cause changes that make this type of food unsafe for health. Packaging helps protect meat from external factors and preserve its quality during transportation and storage.
Meat and poultry packaging techniques
Different technologies are used in the packaging of meat products, depending on what animal product we are packaging and how it is processed. We distinguish among others:
MAP (Modified Atmosphere Packaging) technology, or Modified Atmosphere Packaging. A packaging technology that aims to extend the shelf life of perishable products by creating a protective atmosphere around them.
The technique involves replacing the air inside the package with a mixture of gases that inhibits the growth of microorganisms that cause meat spoilage and slows the oxidation process.
The gases used in MAP packaging typically include nitrogen, carbon dioxide and oxygen, which are carefully controlled to create the optimal environment for the product.
The main purpose of packaging in MAP atmospheres is to maintain product quality and freshness for a longer period of time, thereby reducing food waste and increasing customer satisfaction.
The protective atmosphere created by MAP technology acts as a barrier to prevent product spoilage because it reduces the availability of oxygen, which is necessary for the growth of aerobic microorganisms.
By reducing oxygen levels, MAP packaging effectively slow down the spoilage process, extending the shelf life of the product.
In addition, carbon dioxide is used to inhibit the growth of certain spoilage-causing organisms, while nitrogen is used to displace oxygen and maintain structural integrity.
The choice of gases and their composition in MAP packaging depends on various factors, such as the type of product, the desired shelf life and the packaging materials used.
Products prone to oxidation, such as meat and poultry, require a higher concentration of carbon dioxide in the protective atmosphere.
MAP packaging offers numerous benefits to both consumers and manufacturers. Consumers are assured of receiving products that are fresh and retain their quality for a longer period of time. This leads to reduced food waste and increased shopper satisfaction.
Manufacturers also benefit from MAP technology because it allows them to extend the shelf life of their products, reducing spoilage and associated costs. In addition, MAP packaging can open up new market opportunities by allowing perishable goods to be exported over greater distances.
VACUUM packaging – Vacuum packaging vac is a commonly used method of preserving and extending the shelf life of various food products, including meat. This packaging technique involves removing air from the package and sealing it tightly to create a vacuum environment. The absence of gases, especially oxygen, in the package helps slow the growth of bacteria and other microorganisms that can spoil meat.
By eliminating air and sealing the meat in an airtight package, vacuum packaging provides an effective barrier against contamination and helps preserve the quality and freshness of the product.
The main advantage of vacuum packaging of meat is its ability to inhibit bacterial growth. Bacteria need oxygen to survive and reproduce, and by removing air from the package, they are deprived of this essential element. Without oxygen, bacteria are unable to reproduce quickly, which significantly reduces their presence in meat. This not only extends the shelf life of the product, but also reduces the risk of food-borne illnesses caused by bacterial contamination. What’s more, vacuum packaging helps preserve the color, flavor and texture of meat. When meat is exposed to air, it undergoes oxidation reactions that can lead to discoloration and loss of flavor. The presence of oxygen can also promote the growth of bacteria that cause meat spoilage, resulting in an unpleasant odor and taste. This is particularly important for high-quality cuts of meat or specialty products, where visual appeal and taste are key factors in consumer satisfaction.
In addition to preserving quality and inhibiting bacterial growth, vacuum packaging also provides convenience and efficiency. Packing meat in vacuum-sealed bags eliminates the need for excessive handling or the use of additional preservatives. It allows easy storage, stacking and transportation of meat products without compromising freshness. Vacuum-sealed packages are also less susceptible to leakage or contamination from outside sources, providing an extra layer of protection during distribution and storage.
Basic types of packaging for the meat industry.
- Cover film, ( materials: PET, PEpeel)
High barrier to UV rays, Anti-Fog coating, PEEL(PL) layer makes it easy to open the film, the open/close option allows you to extend shelf life and reduce food waste, the packaging presents the packaged product in an attractive way.
- Skin type cover film, ( materials: PE,EVOH)
High-barrier film, which perfectly protects the packaged product, is resistant to puncture so it is ideal for packaging convex and sharp products, ensures the integrity of the seal, minimizing leakage in the store, the packaging naturally shows the product and allows you to assess its quality.
- Cover film open/close, ( materials: APET, EVOH, PE)
Ensures food safety through mechanical sealing or a special sealing layer, has high-barrier properties for MAP and vacuum packaging, available with or without printing, specially developed as a film covering thermoforming lines.
- Flowpack film, (materials: PE, PET)
The film is ideal for packaging processed and ground meat, the film with a high barrier to UV rays and has an Anti-Fog layer, has a resealable option, thus extending the shelf life, the consumer has easy access to the packaged product.
- Easypeel film for modified atmosphere packaging( MAP) and vacuum packaging ( materials: EVOH, PE)
Very high barrier properties depending on the choice of packaging method, easy opening due to PEEL layer, Much higher film performance due to low thickness – total thickness up to 50 µm, available with AntyFog option and in white color, has high transparency.
- Coextruded barrier film, ( materials:PE,OPA)
High barrier properties. The film is oriented uniaxially, which improves its strength, processing, transparency and barrier properties. Anti-fog additive is injected into the structure of the film, migrates to the surface of the film, so condensing water forms a thin transparent layer instead of droplets. AF prevents evaporation up to about 6 months, does not contaminate the seal so it has excellent sealing properties, good strength and easy opening.
- High barrier laminate with paper tray
It is characterized by high barrier properties. It is ideal for packaging fresh and raw meat, ready meals and more. It is made of lightweight materials and is easy to recycle for consumers. Suitable for Modified Atmosphere Packaging (MAP) and Vacuum Skin Packaging (VSP), works on existing tray sealing machines, full color carton printing capability, sustainable tray solution, stands out on the shelf with its innovative packaging format, gives you the opportunity to create striking printing on cardboard, preserves food freshness and shelf life.
- Anti-Fog and anti-grease films for processed meat
With Anti-Fog and anti-grease coating, the package, which is prone to fogging, moisture and oils, provides a clear view of the product, works on existing packaging machines, and looks attractive on the store shelf.
Types of meat packaging that fit into sustainability trends
As we wrote earlier, sustainable production, i.e. reducing the negative impact of businesses on the environment, has even become a requirement. Plastic packaging manufacturers are offering more and more types of packaging for the meat sector that fit into this idea. Examples of such packaging solutions are recyclable packaging such as:
- Cover film made of two layers of PE ( polyethylene) BOPE+paint+glue+ PE film.
- Cover film made of several layers of PP (polypropylene) BOPP+paint+glue+PP
Smart packaging for the meat industry
Not every meat packaging trend focuses on sustainability. There are other trends that are making great strides when it comes to reducing food waste, and one of the most innovative is smart packaging. It provides much more information than traditional packaging, plus it can detect unsuitable conditions for the packaged product, which gives information to the customer in the store about whether the product, through the influence of temperature or other external factors, has lost quality or its shelf life has been significantly shortened. In the case of meat, it can include an indicator that changes color when the outside temperature is too high or detects internal contamination. Another alternative within this type of packaging is active packaging. This type of packaging is usually characterized by the fact that it contains a cartridge soaked in a suitable substance that inhibits the growth of microorganisms, which can extend the shelf life of food and thus reduce food waste. Other types of active packaging include sachets saturated with substances that absorb oxygen and moisture so that the meat retains its flavor and visual qualities. This type of packaging is a growing trend on store shelves.
In summary, there are different types of packaging available for the meat sector, each with its own unique advantages. Foil packaging dominates and is ideal for preserving the freshness of raw meat or processed meat, with the help of smart solutions it also extends shelf life and protects against bacterial growth. In addition, there is a growing demand for sustainable packaging materials that are recyclable. Consumer preferences continue to evolve, and it is important for manufacturers in the meat sector to explore different packaging options that are compatible with both consumer demands and environmental considerations. BISS packaging printer is committed to both innovation and sustainability in the meat packaging industry and strives for continuous improvement to find the best market solutions that reduce environmental impact and extend the shelf life of these particular products.