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Flexible packaging technology affect the development of China's meat

12/17/2011 5:07:16 PM  Read: 1851

China's meat production since 1990, has consistently ranked first in the world, but our meat processing meat products in only 10% of total production.The world's developed countries are generally about 50%, some even as high as 70%. Meat product with the world advanced level in China is quite different compared to, especially the variety and quality of meat products, including the key causes of food packaging involving meat, mainly flexible packaging technology.
In the next 5 to 10 years, meat production in China will be 5% to 10% growth rate continued to grow. Mainly the development of fresh meat, fresh meat of flexible packaging technology to keep pace with this development, is the industry's major concern. Flexible packaging of meat hygiene in the consumption of meat is mainly to solve the safety of shelf circulation problems. Pigs, cattle and other meat after slaughter of living will have a series of biochemical changes, from the stiff end of the maturity, the quality of meat are also constantly changing, such as shelf-life packaging does not take a scientific technology, raw meat is soon will be deteriorated. Shelf life of fresh meat for the technology, the main packaging material is a single layer of polyethylene bags beginning, and later developed into nylon / polyethylene bags flexible packaging, packaging film from a simple single-bag plastic bags to vacuum packaging and Soft film forming vacuum packaging, packaging equipment, in addition to domestic vacuum sealing packaging machine, the introduction of the soft film forming - fill - seal machine (FFS Machine) is the most advanced flexible packaging equipment. Packaging products are mainly divided small package frozen leg, big row, short ribs, ground pork and other products, which meet current market demand on a role to play. However, fresh meat was generally at a low level of flexible packaging, packaging materials, mainly polyethylene film, polyethylene materials as water vapor permeability rate greater consumption of meat during storage of dry big, serious frosting bags, packaging poor appearance and shape, most of the products printed decoration rough, so 20th century, China 80 frozen raw meat, including the lower level of packing. From the 20th century, late 80s, with the meat market, open, raw meat consumption gradually varieties of fresh meat and frozen meat, chilled meat products to the transfer. Into the 90's, the rise of supermarkets, large and medium cities, the popularity of the family refrigerator, make the production - distribution - market - Consumption of cold-chain form, as chilled meat, etc. The emergence of high-quality raw meat to create good conditions, frozen meat of flexible packaging materials present more nylon / polyethylene composite film. In addition to the packaging tray packaging types, there are vacuum packaging, shrink packaging, inflatable packaging, soft film forming vacuum packaging and so on. Flow temperature of the best in the 0 ℃ ~ 4 ℃ inside. Now with the world advanced level, our relatively short shelf life chilled meat, chilled meat quality of instability, packaging quality is not high, especially in the composite film shrink packaging industrial applications, little, slow development of inflatable packaging . Suggested that the domestic producers attention to the development of flexible packaging materials to nylon / polyethylene, nylon / polyvinyl alcohol / polyethylene heat shrinkable packaging materials such as composites; the importance of high quality packaging machinery Vacuum packaging machine, small shape - fill - seal machine equipment development to meet future development needs of flexible packaging fresh meat. Cooked meat is rich in protein, microorganisms are very easy to breed, and the fat in meat is easily oxidized in the storage deterioration. Therefore, the cooked meat is the key flexible packaging technology can extend the shelf life of products to ensure their safety and quality. Cooked meat products in China can be divided into Chinese and Western-style cooked meats cooked two categories of Chinese industrial production of cooked meat in the past and the packaging technology has fallen behind, products are divided into traditional halogen type sauce, grilled, dry goods and other varieties ; Western-style meat high degree of industrialization.
In 1970s our country began to use cooking bags,soft-cooked canned meat, etc.On the packaging technology of soft canned material mainly by the PET / AL / CPF three composite, and transparent retort pouch from PET / CPP or PA / CPP-based. As the aluminum foil barrier composed of soft canned good performance and dark, soft vacuum-packed meat products, canned sterilization at high temperature can be stored at room temperature after 9 months to 12 months. With packaging and easy to carry, easy to open, so some of the consumer market, knuckle of pork products, chicken, sauce and other traditional Chinese meat and poultry products. However, due to high temperature sterilization treatment, poor flavor, Su Lan, canned taste is heavy and soft canned retort pouch packaging common problem, to a certain extent, limit the kind of packaging product development. PET / CPP or PA / CPP consisting of two layers of transparent materials, cooking bags are not as high barrier packaging of meat easily oxidized, it is not long shelf life. At present, the transparent high barrier packaging materials is the focus of international development, such as MXD6 nylon, EVOH composite film and the series of deposited silicon oxide film developed, so that the display of goods and greatly enhance the protection, ultra high temperature sterilization, ultra- high-pressure sterilization and irradiation, microwave sterilization technology development of new applications, applications for these materials provided a battlefield, we should attach importance to the transparency is good, high-barrier flexible packaging material blank of domestic research and development.
Aseptic packaging and semi-aseptic packaging technology was first used in Western-style meat on the development, using a sterile flexible packaging material, in a sterile environment, sterile processed meat products to maximize their original flavor of food product flow at low temperature conditions.Western-style round legs, square legs and a biopsy-type meat products, due to aseptic processing more difficult, so most of the semi aseptic packaging technology, packaging materials are EVOH, PVDC, PE, PA and other materials made of composite co-extruded high barrier of multi-layer film or sheet such as sterile, shrink film is also more complex applications in aseptic packaging. Chinese meat aseptic packaging, semi-aseptic packaging technology needs further development and research. Such technological breakthroughs, will maintain the authentic Chinese-style meat products to extend shelf life, has very broad application prospects.
The 21st century, China will vigorously develop the low-temperature meat products, the key technology is the low-temperature shelf life of meat products technology. Low-temperature meat products as possible to maintain the nutrition and flavor, more favored by the market. Shelf life of low-temperature meat products key technologies - is pasteurized packaged products in packaging that is later heated through Pakistan's rapidly cooling after sterilization, to eliminate microbial contamination in the packaging process. Applicable to such meat packing meat, the majority of Chinese and Western high barrier film and sheet the main compound, also can be heat sterilized by Pakistan's composite heat shrinkable material also will have a very wide range of applications.

1980s, using PVC-based film casing filled sausage, ham after high temperature treatment began to appear in China. 90 years, the unexpected production accounts for half the share of domestic meat products. However, PVDC casings and sausage filling is mainly dependent on punch card packaging machine imported from Japan, to repeat the introduction of production lines up to 600 or more. Sausage is popular with its market and conditions of the actual situation, the flexible packaging industry in China missed the opportunity at that time, but as a high-temperature meat products, sausage is no longer the direction of future development. The sausage casing flexible class of low-temperature meat products, salt cured products with high moisture will develop. Various man-made fiber casing, high barrier composite casing, heat shrinkable casing materials such as flexible packaging category will have great development potential.

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