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Review of centralized packaging systems for distribution of retail-ready meat.

Author(s) : JEYAMKONDAN S., JAYAS D. S., HOLLEY R. A.

Type of article: Article

Summary

Various centralized packaging techniques are described. Master packaging is the most economical and shows promise for commercial application. Nevertheless, the master-packaging technique must be integrated with strict temperature control in a narrow range just above freezing (-1.5 plus or minus 0.5 °C), good processing hygiene, and maintenance of a completely anoxic atmosphere in the package headspace. Packaging using the CAPTECH process reduces the residual O2 present in the headspace to 300 ppm. Oxygen scavengers must be incorporated in the package to absorb the residual O2 and preserve the metmyoglobin reducing activity of meat tissues. Integration of all these technologies can provide a storage life of retail-ready meat up to 10 weeks in the master package followed by 3 days of retail life; this is sufficient for transporting meat to distant markets.

Details

  • Original title: Review of centralized packaging systems for distribution of retail-ready meat.
  • Record ID : 2001-1938
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 6
  • Publication date: 2000/06
  • Document available for consultation in the library of the IIR headquarters only.

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