The packaging industry can do something for meat

During the process of slaughter, processing, transportation, and sales, especially transportation and sales, meat foods are a very important means in addition to controlling the hygiene of processing personnel, environment, and equipment in order to prevent microbial contamination and reproduction. Right now, what is the development of meat packaging? What are the problems with meat packaging? What role does meat packaging play for food safety? In order to answer these questions that the readers are most concerned about, the reporter specifically interviewed relevant experts.
The choice of packaging materials is very particular <br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br> Even if the meat is qualified when it is shipped to the supermarket, when the small package is packed in the supermarket, is the on-site operation of the processing worker standardized? Can packaging, plastic film and other aspects ensure that there is no secondary pollution? These are all important to the safety of meat.
Professor Yang Fuxin of Wenzhou University pointed out that packaging of fresh meat can not only prevent the secondary pollution of microorganisms, but also prevent the meat from drying on the surface and prevent light and oxygen from causing flesh-colored changes. Therefore, generally used is a good gas barrier, moisture evaporation of the packaging material.
Cai Mingchi, secretary-general of the Plastic Packaging Committee of the China Packaging Technology Association, briefed reporters on the application of plastic packaging on meat. The meat is slaughtered and cut into 5 to 10 kilograms of large meat pieces for packaging and transportation. The cut meat pieces are generally packed in polyethylene bags, and when the fresh meat is further divided to form sales goods, barrier properties and oil resistance are required. And better preservation of the film, such as three-story, five-story fresh-keeping packaging film. Domestic fresh meat packaging currently uses mostly dry composite films. The use of dry composite films accounts for 94% of the plastic film packaging market. Dry composite films require the use of adhesives in the compounding process. Mixed solvent will produce toxic residues. Although the content is very small and the content of toxic substances is less than 10ppm, these small amounts of toxic residues may affect the safety of the package contents after a certain period of time through migration and penetration. Therefore, in recent years, many domestic manufacturers are vigorously developing multi-layer co-extruded films with better barrier properties and oil resistance. At present, multi-layer co-extruded films only account for 6% of the market. In foreign countries, 60% of dry meat composite films are used for small packages of raw meat, and 40% of nylon co-extruded films have better oil resistance.
Cai Mingchi believes that multi-layer co-extruded films and dry composite films have their own characteristics. The multi-layer co-extruded film requires less investment, good hygienic performance, and is easy to use, and is more suitable for the development of small and medium-sized enterprises. The dry-process composite film adopts two-way stretching technology, and has a large investment in production lines, a large amount of production, and a wide variety of film types and benefits. .
Cooked meat packaging is mainly sausage meat packaging, casing needs to extend shelf life, the number of natural casing can not meet the needs, and the shelf life is relatively short, so the sausage casings are generally used anti-mildew plastic film. Cai Mingchi said that currently, the best barrier properties of casing materials are EVOH. EVOH is an ethylene-vinyl alcohol copolymer. The United States has already developed a third-generation product, but this material is too expensive and does not meet the economic principle. PVDC, polyvinylidene chloride, polyvinylidene chloride, barrier properties, good barrier properties, the current domestic Shuanghui, Chundu, Jinyu three well-known manufacturers of casing material is used PVDC; but PVDC is now less production, its development is limited, mainly It is because it will emit chlorine gas, chlorine gas and water to generate hydrogen chloride with corrosive effect, which will have a great impact on the environment. Nylon casings are also an ideal meat packaging product in China. At present, domestic R & D in this area has made some progress.
How hot and difficult techniques of cognitive development of the meat-packing <br> pool Tsai Ming pointed out that compared with other countries, meat-packing material from species to reach a certain level of quality, but in packaging and packaging machinery there is still much gap.
The development direction of plastic cooked meat packaging should be multi-layer co-extruded film and vacuum packaging technology, and how to stabilize the quality after cooking is a hot and difficult point of packaging technology.
Liang Zhongkang, Chairman of the China Cannery Industry Association, introduced the hard packaging of canned meat. At present, the total annual output of canned meat in the country is about 150,000 tons, of which about 60,000 tons are exported. The tin of hard canned meat is mainly packaged in tinplate. It has not changed so much over the years, but it is innovative, especially can-shaped. Innovation. The specific performance is: canned opening into a flared, large and small volume, to meet the needs of different consumers, easy shelf storage and transportation; to solve the opening problem, most of the cans used easy to open the lid, so that opening is more secure and easy ; Printed iron, printed trademark replaced the paper trademark, it is more beautiful and convenient.
Liang Zhongkang said that foreign countries use glass bottles as canned meat packaging, glass bottles have the advantages of intuitive packaging, stable nature. Domestically, there is no, because the technical requirements for canned glass meat are higher than those for canned fruit, and domestic technology has not reached the corresponding level. In addition, soft packaging aluminum foil bag canned meat is very promising because of its light weight and easy opening.
Canned meat is generally packaged in tin cans. Tinplate resources, especially tin resources, are limited. Currently, in the absence of other material substitutions, foreign countries have proposed the use of thinner generations to save raw materials; lower tin plating to replace tin plating and save tin resources; special iron replaces standard iron, and special iron is used. The most suitable size production, compared with the standard iron, no corner waste, processing is more convenient and so on, these suggestions are very inspiring to us.
It analyzes the existing meat-packing problem and solve the road from a different perspective to consider the integrity of the packaging technology <br> several experts industrial chain.
Liang Zhongkang pointed out that there are three issues that need to be addressed in the packaging of canned meat: the diversification of canned meat cannots; the technical level of canned meat should be improved; and the safety needs to be strengthened. The safety of canned meat includes the safety during processing and storage, and the safety of canned inner coating needs to be better.
Cai Mingchi put forward the problem of plastic packaging in meat applications: the need to further improve the preservation performance of meat packaging; packaging to make the shelf life of meat even longer; should be based on the user and the needs of the packaging material selection of appropriate materials.
Feng Ping, chief engineer of the China General Meat Research Center, pointed out from the perspective of meat research that the main problems in meat packaging are: problems with the sterilization of packaging materials; water tightness of stretch packaging, uneven stretching of packaging film, and some places Too thin; the gas-barrier and oxygen-barrier properties of the package are not good; the heat sealing effect is not good.
Professor Yang Fuxin believes that biological enzymes and temperature are the key factors that cause the loss of fresh meat. How to solve the impact of these two factors is the focus of future research on fresh meat packaging.
Experts in the industry reached such a consensus: due to the division of the departments in the planned economy era, the industry was divided and conquered, and there was a lack of cooperation. There was no effective upstream and downstream industrial chain between the packaging industry and the meat processing and manufacturing industry. The result was the research and development of the packaging industry. Personnel who do not understand the nature of meat and other foods cannot develop packaging that truly meets the needs of meat and other food industries; researchers in the meat and other food processing industries do not know how to properly choose the right packaging for food . They suggested that the upstream and downstream industries should join hands to strengthen cooperation and consider the integrity of the industrial chain.