FRESH MEAT PACKAGING - Range Beef Cow …Warrie Means, Un. of Wyoming 11/28/17 2017 Range Beef Cow...
Transcript of FRESH MEAT PACKAGING - Range Beef Cow …Warrie Means, Un. of Wyoming 11/28/17 2017 Range Beef Cow...
WarrieMeans,Un.ofWyoming 11/28/17
2017RangeBeefCowSymposium,Cheyenne,Wyo. 1
FRESH MEAT PACKAGING
WarrieJ.Means,PhDExtensionSpecialist–MeatScience&AppliedFoodSafety
AssociateProfessorDepartmentofAnimalScience
CollegeofAgriculture&NaturalResourcesUniversityofWyoming
Goals of Food Packaging
• Preservefoods• Protectfoods• PreventcontaminaOonoffoods• Aidconsumersinuseofproduct• UniOzeorGroupproducts• CommunicateandEducatetheConsumer
Package/Container Types/Levels
• Primary• Comesindirectcontactwithfood
• Preformed,e.g.jars,cans,plasOccontainers• Formed,in-linefromrollstock,flatblanks
• Secondary• Outerboxorcase• OXenuniOzes• SomeOmesprotectsprimarypackage,i.e.glassjars
• TerOary• Groupseveralsecondarycartonstogether-palletloadsetc…
Goals of Food Packaging – for fresh meat products • PRIMARYGOALS
• PreventdehydraOon• Promotegoodmeatcolor• PreventcontaminaOon-microorganisms• Limitgasexchange–H2O,O2
• Slowmicrobialgrowth
• SECONDARYGOALS• CommunicateandEducatetheConsumer
• ProductLabel• NutriOonLabel• Safehandlinglabel
• Aidconsumersinuseofproduct• Cooking/PreparaOonInstrucOons
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Requirements of food packaging materials 1. Nontoxic2. ProtectagainstcontaminaOon
frommicroorganisms3. Barriertomoistureandoxygen4. Protectagainstodoringressor
environmentaltoxicants5. FilteroutharmfulUVlight6. Resistphysicaldamage7. Transparent8. Tamper-resistant/tamperevident
9. Easytoopen10. Dispensingandresealingfeatures11. Easydisposal12. Meetsize,shapeandweight
requirements13. Havedesiredappearanceand
printabilityfeatures14. Lowcost15. CompaOblewithfood16. UniOzingfeatures
Meat Packaging Types
• ButcherPaper,waxed–frozenmeat• PlasOcunder-wrap/ButcherPaperover-wrap–frozenmeat
Packaging Materials – Butcher Wrap
• ButcherPaper,waxed• PronetofreezerburnandoxidaOonunderprolongedstorage
• PlasOcunder-wrap/ButcherPaperover-wrap
• MuchlesspronetofreezerburnandoxidaOon
• Dependsonairspacebetweenproductandpackage
Freezer Burn
• DehydraOonofthefood,muscle• PrimarilycausedbysublimaOon
• SublimaOon-phasetransiOondirectlyfromsolidtogas,icetowatervapor
• ExacerbaOngFactors• Loosepackaging• TemperaturefluctuaOons(auto-defrostfreezers)• RelaOvelyhighfrozenfoodtemperatures
• AlsopromotesoxidaOoncausingoffflavors/odors,andpigmentdiscoloraOon
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Meat Packaging Types
• ButcherPaper,waxed–frozenmeat• PlasOcunder-wrap/ButcherPaperover-wrap–frozenmeat• TrayOver-wrap–freshmeat
Packaging Materials – Tray Over-wrap
PolyvinylChloride
• LowH2Otransmission• PreventsdehydraOon
• HighO2transmission• Oxymyoglobin
• Oxymyoglobin–brightcherryred
• PurgeorWeep• Redliquid(Sarcoplasm)inpackage• Diaper/soakerpad
• 3dayrefrigeratedshelflife
Fresh Beef Color
MYOGLOBINNAME
IRONSTATE
BOUNDLIGAND
COLOR
Deoxymyoglobin Fe+2 H2O DarkPurple
Oxymyoglobin Fe+2 O2 BrightCherryRed
Metmyoglobin Fe+3 None Brown,uncookedmeat
DenaturedMetmyoglobin
Fe+3 None Brown,cookedmeat
Fresh Beef Color
Deoxymyoglobin
Oxymyoglobin
Metmyoglobin
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Meat Packaging Types
• ButcherPaper,waxed–frozenmeat• PlasOcunder-wrap/ButcherPaperover-wrap–frozenmeat• TrayOver-wrap–freshmeat• Vacuumpackage–freshorfrozenmeat,processedmeats
Packaging Materials – Vacuum Package Laminates-CompositePolymerFilms
EliminateO2/EliminateO2
• OrientedPolypropylene,Polyethylene
• LowH2Otransmission
• PolyvinylideneChloride,EthyleneVinylAlcohol
• LowO2transmission
• Extendedrefrigeratedshelflife,3weeksorlonger
• Deoxymyoglobin–darkpurple
Factors Affecting Microbial Growth in Foods INTRINSICPARAMETERS
• pH• Moisturecontent,Aw• OxidaOon-ReducOonpotenOal• NutrientContent• AnOmicrobialConsOtuents
• BiologicalStructures
EXTRINSICPARAMETERS
• StorageTemperatureofEnvironment
• RelaOveHumidityofEnvironment
• Presence&ConcentraOonofGasesintheEnvironment
INTRINSIC PARAMETERS
• pH• ~5.4forpost-rigorbeef• Notlowenoughtoinhibitmicrobialgrowth,neutral=pH7.0• Maymanipulateinprocessedmeats
• AcidifiedsausagehaspH<5.0• CookedRoastbeefmayhavepH=6.0
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INTRINSIC PARAMETERS
• Moisturecontent,Aw(wateracOvity)• PurewaterAw=1.0• Freshmeathasahighmoisturecontent,±75%;Aw=0.99• Maymanipulateforprocessedmeatproducts
• DriedSausage• Jerky,Aw=0.85orbelow
INTRINSIC PARAMETERS
• OxidaOon-ReducOonpotenOal• Trayover-wrappackagehasanOxidaOontypeenvironment.
• BacteriarequiringO2cangrow• ThesebacteriagrowrelaOvelyfast,evenatrefrigeraOontemperatures
• VacuumorMAPPackagingquicklyproducesaReducingtypeenvironment• OnlyanaerobicandfacultaOveanaerobicbacteriacangrow
• ThesebacteriagrowrelaOvelysloweratrefrigeraOontemperatures
INTRINSIC PARAMETERS
• NutrientContent• MeatisarelaOvelygoodsourceofnutrients
• AnOmicrobialConsOtuents• Noneinfreshmeat• Maybeaddedtoprocessedmeats–salt,nitrite
• BiologicalStructures• Nolongerpresent
EXTRINSIC PARAMETERS
• StorageTemperatureofEnvironment• MeatstoredatrefrigeraOontemperatures(<40°F)orfrozen• Slowsmicrobialgrowth
• RelaOveHumidityofEnvironment• RHiskepthightodeterdehydraOon
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EXTRINSIC PARAMETERS
• Presence&ConcentraOonofGasesintheEnvironment• IfO2ispresent,e.g.TrayOver-Wrap,microbialgrowthisfaster.• IfO2isnotpresent,e.g.Vacuum,Fill&FormVacuum,MAP,microbialgrowthatrefrigeraOontemperaturesismuchslower.
Factors Affecting Microbial Growth in Fresh Meat INTRINSICPARAMETERS
• pH• Moisturecontent,Aw• OxidaOon-ReducOonpotenOal• NutrientContent• AnOmicrobialConsOtuents
• BiologicalStructures
EXTRINSICPARAMETERS
• StorageTemperature• RelaOveHumidityofEnvironment
• Presence&ConcentraOonofGasesintheEnvironment
Meat Packaging Types
• ButcherPaper,waxed–frozenmeat• PlasOcunder-wrap/ButcherPaperover-wrap–frozenmeat• TrayOver-wrap–freshmeat• Vacuumpackage–freshorfrozenmeat,processedmeats• TrayOver-wrapinMasterPack–MAPfreshmeat
• Form&FillVacuumPackage–freshorfrozenmeat,processedmeats
Packaging Materials – Form & Fill Laminates-CompositePolymerFilmsEliminateO2/EliminateO2
• Similarmaterials/traitstovacuumpackage
• Fasterfill&sealrates• Moredurablefilms• Maybemoredesirablepackageshape;printability
• Highercost
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Meat Packaging Types
• ButcherPaper,waxed–frozenmeat• PlasOcunder-wrap/ButcherPaperover-wrap–frozenmeat• TrayOver-wrap–freshmeat• Vacuumpackage–freshorfrozenmeat,processedmeats• TrayOver-wrapinMasterPack–MAPfreshmeat
• Form&FillVacuumPackage–freshorfrozenmeat,processedmeats• ModifiedAtmospherePackage–freshmeat,processedmeats
• TrayFill–MAPfreshmeat,MAPprocessedmeats
Packaging Materials – MAP
ModifiedAtmospherePackaging
• ~80%N2
• ~20%CO2
• 0.4%CO• Stabilizesmeatpigment• Reducesmicrobialgrowth
• Highestcost
Meat Packaging Types
• ButcherPaper,waxed–frozenmeat• PlasOcunder-wrap/ButcherPaperover-wrap–frozenmeat• TrayOver-wrap–freshmeat• Vacuumpackage–freshorfrozenmeat,processedmeats• TrayOver-wrapinMasterPack–freshmeat• Form&FillVacuumPackage–freshorfrozenmeat,processedmeats• ModifiedAtmospherePackage–freshmeat,processedmeats
• TrayFill–MAPfreshmeat,MAPprocessedmeats
• Chubs–groundbeef
Packaging Materials – Chubs HDPlasNcFilmEliminateO2
• Notvacuumized• InteriorquicklybecomesanaerobicduetoO2consumpOonbymusclemetabolicacOviOes
• Veryfastfill&sealrates• Verydurablefilm• Cannotseeproduct• Usedforgroundmeatproducts
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QUESTIONS