Pumped to the growth and slow down the oxidation rate of fatty meat, extend product shelf life. Vacuum Packing material has good gas barrier, vapor barrier, aroma barrier properties and shading, mostly made of composite materials with three or more. Such as: package bag PFT / EVOH / PE barrier was applied to the vacuum-packed ham; OPA / ALU / PE bags suitable for pasteurization; PET / ALU / PET / PE bags for sterilization in cooked ham.
(5) Chinese traditional meat products such as packaging
Traditional Chinese meat products in order to extend the shelf life of products, often using soft canned and retort pouch packaging, sterilization. Soft canned material mainly PET / AL / CPF three composite, transparent retort pouch to PET / CPP or PA / CPP-based. As the aluminum foil barrier composed of soft canned good performance and dark, vacuum packaging, high temperature sterilization of soft canned meat products can be stored at room temperature after 9 months to 12 months. Compared to glass and metal cans, soft canned easy to carry, open easily. Elbow sauce products, chicken, sauce and other traditional Chinese meat and poultry products. However, high temperature sterilization, product flavor deterioration, Su Lan, canned taste is heavy and soft canned retort pouch packaging common problem. Now with 121 immediately after cooking a few minutes down to 90 after heating several minutes, so basically overcome the lack of flavor deterioration. PET / CPP or PA / CPP two layers of material forming the transparent barrier retort pouch is not as high, packaging meat easily oxidized, so not very long shelf life. At present, the development of transparent high barrier packaging materials is the focus of international research.
(6) hot products (ham) of packaging materials
As the temperature sausage shelf life at room temperature up to 6 months, has been meat processing plants and small-town concerns of consumers. At present, no less than hot sausage production line 900, high output ham at 200 tons, accounting for about half the cooked meat. Use of packaging materials (casing) polyvinylidene chloride (PVDC) film as intermediate layer composite film, using high-frequency Heat Sealing into the tube, both ends of the punch card after filling materials, then after 121 , boiling, through high temperature sterilization, meat products to the commercial sterile products in minimal residual bacteria will not cause product deterioration. PVDC film as gas and moisture barrier on strong, transparent, can be used for high-temperature sterilization treatment, and the price is cheap, Henan Shuanghui, Luoyang Chundu, Foshan has a production to PVDC film packaging has become a ham the leading products in high-temperature meat products.
(7) the other three artificial casings
Casings of nylon, cellulose casings, collagen casings are low intestinal type products are widely used in production of artificial casings. Oxygen barrier properties of nylon casing is good, there is shrinkage, can be cooked under the conditions of 120 for two hours, by the vast number of small manufacturers used. Cellulose casings permeability, and products can be smoked, small-caliber (of 17 to 50) for production of sausage skinned, large-diameter (8.5 ~ 150) for the production of Western-style ham, China mainly relies on imports of cellulose casings, amount of approximately 3 million meters per year. Collagen casing is extracted from bovine dermis collagen fiber production of edible casings, ingredients and natural pig, sheep casing the same, and good uniformity, high degree of automation to adapt to the sausage machine, for most large and medium meat producers are use. Now China's annual consumption of collagen casings about 400 million meters, domestic manufacturers have factories in Guangxi Wuzhou casings, annual output more than 250 million meters. The rest rely on imports, is expected to collagen sausage casings in China in 2010 requirements will reach about 800 million meters.
2. Food packaging technology will drive the development of meat industry
Cooked meat products are rich in protein, microbial easy propagation, and the fat in meat products easily oxidized during storage. Packaging technology, the key is to extend the product shelf life, guarantee food safety, quality and original flavor. Currently, the world has accelerated the health requirements of the plastic packaging of high basic research. Soft plastic materials has increased the development of new non-toxic plasticizer and promotion, has introduced new packaging materials, we should pay attention to those who secure high-performance materials research and development.