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