Advances in Meat Packaging - Canadian Meat Council 2015-05-22¢  Advances in Meat Packaging M C Hunt

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  • Advances in Meat PackagingAdvances in Meat Packaging M C Hunt & Anand MohanM. C. Hunt & Anand Mohan Dept of Animal Sciences & Industry

    Kansas State Universityy Manhattan, Kansas-66506

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • General Overview

    Where have we been?Where have we been?

    Current short comings?Current short comings?

    Managing meat colora ag g eat co o

    What “Advances” are needed?

    Some intriguing possibilities

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • What’s Right/Wrong Here?

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Over-wrapped Trays

    Leaky, messy packages Poor appearance and image Sh t h lf lifShort shelf life Sub-optimal functionalitySub-optimal functionality

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Over-wrapped Trays

    Ease of applicationEase of application Controlled weight loss Enhanced appearance Protected palatability Marketable package E

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    Economy

  • Meat Package Types

    NoneNone Bag in a boxg Paper

    All good if done properly,All good if done properly, BUT LIMITED ATTRIBUTES

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Meat Package Types

    O er rap o gen permeableOverwrap - oxygen permeable Vacuum - oxygen impermeableVacuum oxygen impermeable Modified Atmosphere Packaging

    All used extensivelyAll used extensively, LONGER SHELF LIFE

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Vacuum Packaging

    Very good for subprimal cutsVery good for subprimal cuts Requires good temperature control Bloom and Purge can be problems

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Another Solution:

    Modified Atmosphere Packagingp g g and / or

    Case Ready Meats

    An Evolution, Not Revolution

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Types of MAP “Vacuum” Oxygen/Carbon dioxide/Nitrogen High Oxygen Low Oxygen - must scavenge O2Low Oxygen - must scavenge O2 Peelable Films Gas Exchange System I di id l t M t b

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    Individual cuts or Master bag

  • What is Packaging?

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Packaging Needs for Meatg g Attractiveness Product weight control Easy to handle / managey g Meat color Meat flavorMeat flavor Shelf-life Antimicrobials

    So, what d tAntimicrobials

    Product safety needs to

    “ADVANCE”? © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    “Green” ADVANCE ?

  • Need Package Diversity

    Fresh vs FrozenFresh vs. Frozen Fresh vs. Cured Raw vs. Cooked Intact muscle vs. RestructuredIntact muscle vs. Restructured Dried vs. Marinated Species differencesSpecies differences Irradiation

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Meat Color & Color Stability

    Most important visual traitp Drivers of retail sale Discoloration: Cost - millions P k i d t t bili th lPackaging needs to stabilize the color

    Maintaining meat’s red colorMaintaining meat’s red color has been a more persistent challenge than retarding microbiological spoilage

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    than retarding microbiological spoilage....

  • The Colors of Meat

    D l biD l biDeoxymyoglobinDeoxymyoglobin DMb Fe**DMb Fe**

    Oxymyoglobin OMb Fe**Oxygenation

    O2 Uptake and MMb+ CO MMb

    Reduction + CO

    Very low

    Carboxymyoglobin Metmyoglobin

    O2

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    COMb Fe** MMb Fe***

  • Drivers for Advancements?

    Consumer’s demand Match advances of other foods Mi i l d f dMinimal processed foods Increased regulatory requirementsc eased egu ato y equ e e ts Market globalization Increased concern for food safety Recent threats of food bioterrorism

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    Recent threats of food bioterrorism Yam et al., 2005

  • Drivers for Advancements?

    IndulgenceConvenience Individualized culture g

    Natural and healthy Changing lifestyles

    Convenience Lifestyles Culture Health Indulgence Packaging

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Should We Think Outside or Inside the Box?Inside the Box?

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Clockwise Color of Meat

    DMb OMbDMb OMb

    MMb

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    You MUST work the clock!

  • Packaging Formats

    M difi d At h P k iModified Atmosphere Packaging

    Removal or replacement of the atmosphere surrounding the productatmosphere surrounding the product

    before sealing.

    Vacuum Low-Oxygen MAP High-Oxygen MAP

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Types of MAP

    MAPMAP

    AerobicAnaerobic

    N2/CO2 O2/CO2AnaerobicN2/CO2 2 2Anaerobic

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    CO/CO2/N2

  • Which is Most Promising?

    MAPMAP

    Can’t science, quality and Can’t science, quality and AerobicAnaerobic

    , q y, q y product safetyproduct safety

    overcome consumer issues?overcome consumer issues? O2/CO2AnaerobicN2/CO2

    overcome consumer issues?overcome consumer issues? 2 2AnaerobicN2/CO2

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    CO/CO2/N2

  • Two Red MAPs

    HiOx MAPNoOx-CO MAP

    ShorterShelf lifeLonger

    LimitedFlavor stabilityVery good ShorterColor-lifeLonger ShorterShelf-lifeLonger

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    LimitedFlexibilityGood LimitedFlavor stabilityVery good

  • ActiveTechTM MAP – R3

    Ult l O ith COUltra-low O2 with CO 1. PVC Overwrapp 2. O2 Scavenger 3 0 4% CO Fl h3. 0.4% CO Flush

    PVC packages are removed from the 0 4% CO d l

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    0.4% CO prior to display

  • Packaging “Advances” Must

    Consider:Consider: Properties of meat P k l & t t itPackage polymer & tray traits Plant processingp g Operations scheduling SafetySafety Regulatory issues

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

  • Package Considerations Film Design B i

    Tray design SiBarrier

    Anti-fog/Anti-grease Size Shape

    EZ Open Re-closable

    Color Draw depth

    Microwaveable Freezable

    Draw depth Foam or plastic O l d ll

    Ovenable Irradiation-ability

    Open or closed cell Soaker pad type

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    Irradiation ability Compartments Labeling

  • Meat Considerations State (raw or cooked) Ti f hTime after harvest Conditions at harvest Temperature of storage Anatomical location Intact or minced Meat-to-Gas ratio Exposure to light, heat Anaerobic or aerobic

    © Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada

    Anaerobic or aerobic Other conditions

  • Processing Considerations Blooming time and conditions Residual OResidual O2 Gas mixtures – CO2, N2, O2, CO, Ar, He, O3 Enhancement and ingredientsEnhancement and ingredients Oxidative stability Headspace requirements and tray optionsHeadspace requirements and tray options Merchandising and productivity Labeling, pre-pricing, datingLabeling, pre pricing, dating Freight, cube, transport issues Illumination sources

    © Hunt, M. C. & A. Mohan (2008)