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Meat Packaging Buyer’s Guide

Meat is a highly delicate, perishable product. If it’s not packaged and handled correctly, it can cause problems for both exporter and consumer. This is why effective meat packaging is essential.

There are various types of meat packaging, each designed to uniquely preserve and protect different products. Each packaging solution requires specialist machinery to apply and seal it, keeping products fresh until cooked.

In this guide, we look at the most popular types of meat packaging and the key considerations when choosing the most appropriate packaging for your produce.

Meat Packaging

What are the Benefits of Meat Packaging?

Meat packaging is essential for the preservation of perishable goods. The main benefits of meat packaging include:

  • Preservation: Proper packaging protects meat from spoilage and extends its shelf life. It helps maintain freshness, flavor, and nutritional quality by preventing exposure to air, moisture, and contaminants. This is especially useful for chicken, duck, and turkey, which are especially susceptible to going bad when not stored properly.
  • Safety: Packaging provides a protective barrier to prevent cross-contamination and reduce the risk of bacterial growth, enhancing food safety and reducing the likelihood of foodborne illnesses. This is essential for meat products such as chicken, which have a high risk of spreading bacteria if not properly contained.
  • Convenience: Packaging makes handling, transporting, and storing meat easier. It allows for portioning and sealing, enabling consumers to keep unused portions fresh for longer. This is essential if the consumer plans to use the product over multiple meals or freeze leftovers.
  • Information: Properly labeled packaging includes essential information such as product details, nutritional facts, ingredient lists, cooking instructions, and expiration dates, providing consumers with valuable information to make informed choices. This is essential for brands with a strong, healthy nutritional focus that must showcase their meat products' nutritional information.

What are the Different Types of Meat Packaging?

Various types of meat packaging are used to preserve and protect meat products. Here are some common types:

Vacuum Bags

Vacuum Sealed Packaging:

This method removes air from barrier packaging and creates and maintains a vacuum seal. It helps extend shelf life, extends freshness, and prevents freezer burn. Vacuum-sealed packaging is used for various types of meat, such as steak, ground beef, chicken breasts, pork chops, and seafood fillets.

Barrier Bags

Modified Atmosphere Packaging (MAP):

MAP involves replacing the air in the package with a gas mixture – often a combination of oxygen, carbon dioxide, and nitrogen. It helps inhibit microbial growth, slow down oxidation, and preserve product quality. MAP is commonly used for packaged deli meats, sausages, bacon, or other processed meat products requiring extended shelf life.

Meat Film

Tray Packaging:

Meat is placed on a tray, often made from plastic or foam, wrapped with plastic film, or covered with a plastic lidding. Tray packaging is frequently used for fresh meat cuts, such as beef steaks, lamb chops, or chicken drumsticks, displayed in grocery stores or butcher shops. Labels can easily be created and added to the package for barcodes and advertising.

Poly Bag Packaging

Bulk Packaging:

This method simply involves packaging larger quantities of meat, such as whole cuts or portions, in bulk containers or bags. Bulk packaging is commonly used for wholesale purposes or in food service settings. Examples include large bags or containers of chicken breasts, ground beef, or pork shoulder.

Meat Shrink Packaging

Shrink Wrap:

Shrink wrap is a tight-fitting plastic film that is heated using a shrink wrapping machine, causing it to shrink and conform to the shape of the meat. It protects against contaminants, maintains product integrity, and allows for easy product identification. Shrink wrap is often used for items like whole hams, smoked sausages, or specialty cuts of meat that require a tight, protective covering. Dip tanks and steam tunnels are popular for many meat packaging applications due to the stainless steel and sanitation requirements in many areas.

Butcher Paper

Butcher Paper:

Butcher paper is a porous paper commonly used for wrapping meat cuts. It provides a breathable and protective layer that prevents drying and preserves the quality of the meat. Butcher paper is commonly used for wrapping cuts of beef, pork, or lamb purchased from a butcher or meat counter, such as ribeye steaks, pork tenderloin, or lamb chops. Generally, butcher paper is used for meat packaging applications with short storage times.

What are Some Different Meat Packaging Machines?

Different Meat Packaging Machines

Meat Wrapping Machine (Dual Axle Mount)

This Meat Wrapping Machine with a dual mount offers several advantages over other meat wrapping products. Firstly, it provides efficient and effortless packaging, saving time and reducing waste and lobor costs. The machine also offers the user with brake and tension settings for a professional wrap each time. It offers adaptability, accommodating different sizes and shapes of meat products.

The secure and tight seal provided by the machine protects the meat from contaminants, moisture, and oxygen exposure, extending shelf life and maintaining quality. This machine can handle different roll thicknesses and widths (up to 18” wide) and can hold multiple rolls, boosting wrapping efficiency for various product sizes. The machine has an easy-set heat pad, giving the operator precise control over the heat sealing temperatures.

Vacuum Sealer

Vacuum sealing machines remove air from the packaging to create a vacuum seal around the meat product. These machines typically use a chamber where the meat and packaging are placed. The air is then evacuated, and the package is sealed.

Vacuum sealing machines offer distinct advantages for meat packaging compared with other wrapping machines. By reducing oxygen exposure, vacuum packing helps preserve the meat's color, flavor, and texture. It also inhibits bacterial growth and prevents freezer burn. Vacuum-sealed meat is space-efficient, stackable, and easy to store.

The transparent packaging allows for easy product identification. Vacuum sealing suits various meat cuts, whole pieces, and marinated meats.

This vacuum sealer has a 20-inch sealing bar and can seal smooth, embossed bags up to 8 mils thick.

Its 120-volt system will work with standard 110 plug-ins and can seal up to 360 packages an hour.

Food & Meat Wrapping Machine

A Food & Meat Wrapping Machine offers distinct advantages for packaging produce and meat products.

It provides versatility by accommodating a wide range of food items. Like other overwrap machines listed, the food and meat wrapping machine is smaller and portable to be placed on countertops and tables.

Additionally, the machine enhances product presentation with consistent and professional packaging and can contribute to cost savings through reduced material waste and improved efficiency.

This food and meat wrapping machine comes with a 15” x 5” heated fabric plate and 240-watt heater power for effective heat sealing.

The total machine weight is also 30 lbs, making it easier to move and transport than similar food and meat wrapping machines.

Meat Wrapper (Floor Model)

This floor model meat wrapping machine offers several advantages for meat packaging. The machine is versatile and capable of handling various meat products, including cuts, portions, and whole pieces. This model is like many found in supermarkets and delis across the United States.

It ensures product protection by creating a secure and tight seal. The dual-mounting axles allow users to switch film widths quickly as needed.

It also contributes to professional presentation, ensuring consistent and uniform packaging, and due to its 36” working height, it is the perfect addition to any grocery or butcher floor – made from easy-to-clean stainless steel and aluminum that prevents the spread of bacteria.

The meat wrapper has a 6” x 15” hot plate, a 115v power supply at 725 watts for efficient meat sealing, a sturdy heavy gauge stainless steel aluminum frame, and a solid-state film cutoff. It wraps products with precision.

What Should Be on a Meat Packaging Label?

The information required on meat packaging labels must, by law, be accurate and avoid misleading the consumer. Some critical information commonly found on food packaging includes:

  • Product Name: The label must correctly identify the type of meat or meat product being sold. For example, any chicken product must be clearly labeled ’chicken.’
  • Net Weight: The weight of the meat product must be displayed in a standardized unit, such as pounds or grams.
  • Ingredients: All ingredients used in the meat product must be listed, including any additives or preservatives.
  • Allergen Information: Any potential allergens present in the product must be highlighted. This includes soy, wheat, and dairy.
  • Nutrition Facts: A breakdown of the nutritional content per serving must be included. This includes information such as calories, fat, protein, carbohydrate content, and relevant vitamins or minerals.
  • Handling and Storage Instructions: Guidance on handling, storing, and cooking the meat product is required. This is to maintain product safety and quality.
  • Country of Origin: The country where the meat was raised or processed must be specified.
  • Production Dates and Expiration Dates: The date of production or packaging and the recommended expiration date must be displayed clearly on the packaging for hygiene and customer safety reasons.
  • Certification or Quality Seals: To maintain customer transparency, any relevant certifications, such as organic, free-range, or sustainable farming practices, must be displayed.

To find out more about the unique requirements and key considerations when packaging meat, read our beginner’s guide to meat packaging!

Frequently Asked Questions (FAQs)

FAQ

Q: Does packaging affect meat quality?

A: Packaging can significantly impact meat quality. Proper packaging, such as vacuum-sealed or modified atmosphere packaging, helps maintain freshness, prevent oxidation, and extend shelf life. It also protects against contamination and helps preserve the meat's flavor, texture, and nutritional value.

Q: What packaging does meat come in?

A: Meat comes in various types of packaging. Standard options include vacuum-sealed packaging, which removes air to extend shelf life, and modified atmosphere packaging, which replaces air with a gas mixture. Other forms include trays wrapped in plastic film, bulk packaging, or butcher paper for certain cuts of meat.

Q: Does meat packaging have BPA in it?

A: Some meat packaging materials, such as certain types of plastic, may contain Bisphenol A (BPA). However, many packaging manufacturers are transitioning to BPA-free alternatives. It's essential to check the manufacturer's specific packaging materials or consult product labels to determine if BPA is present.

Q: What is the white pad under meat?

A: The white pad under the meat, often seen in packaging, is an absorbent pad or ‘meat soaker.’ It is designed to absorb excess moisture, juices, or blood that may be released from the meat, helping to maintain the appearance, quality, and cleanliness of the product.

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