The hottest packaging technology promotes the rapi

Packaging technology promotes the rapid development of meat products in China

the total output of meat in China has been ranking first in the world since 1990. However, the proportion of deep processed meat products in China accounts for less than 10% of the total output of meat. The developed countries in the world generally reach about 50%, and some countries even reach more than 70%. There is a large gap between China's meat products and the world's advanced level, especially the variety and quality of meat products. The key reason involves the packaging technology of meat products, mainly the development of soft packaging technology

in the next five to ten years, China's meat production will continue to grow at a growth rate of 5% - 10%. The main one is the development of fresh meat. How to keep up with this development of flexible packaging technology for fresh meat is a major concern in the industry. The flexible packaging of fresh meat mainly solves the problem of safety and quality assurance in the consumption and circulation of meat. Fresh meat from pigs, cattle and other live animals after slaughtering will produce a series of biochemical changes. The quality of meat is also changing from the rigid period to the end of the maturity period. If scientific packaging and quality assurance technology is not adopted, raw meat will soon deteriorate. For the quality assurance technology of fresh meat, the main packaging material began with single-layer polyethylene bags, and then developed to the flexible packaging of nylon/polyethylene composite bags. The packaging forms ranged from simple single film plastic packaging bags to composite bag vacuum packaging and flexible film forming vacuum packaging. In addition to the domestic vacuum sealing packaging machine, the imported flexible film forming filling sealing machine (FFS machine) was the most advanced flexible packaging equipment at that time. The packaging products are mainly leg meat, large chops, small chops, minced meat and other products in frozen split small packages, which played a certain role in meeting the market demand at that time. However, at that time, the flexible packaging of raw and fresh meat was generally at a low stage, and the packaging material was mainly polyethylene film. Due to the high moisture permeability of polyethylene materials, the dry consumption of frozen meat during the storage period is large, the frost in the bag is serious, the appearance and shape of the package are poor, and most products are printed and decorated roughly. Therefore, the level of packaging of raw and fresh meat including frozen meat in China in the 1980s is low. Since the mid and late 1980s, with the opening of the meat market, the varieties of raw and fresh meat consumption have gradually shifted from frozen meat to fresh meat and chilled meat products. After entering the 1990s, the rise of supermarkets in large and medium-sized cities and the popularity of household refrigerators have formed a cold chain of production circulation market consumption, creating good conditions for the emergence of high-quality raw meat such as chilled meat. At present, nylon/polyethylene composite film is widely used as the flexible packaging material for chilled meat. In addition to pallet packaging, there are vacuum packaging, heat shrinkable packaging, inflatable packaging, soft film forming vacuum packaging, etc. The best circulation temperature is 0 ℃ - 4 ℃. At present, compared with the world's advanced level, the shelf life of chilled meat in China is shorter, the quality of chilled meat is unstable, and the packaging quality is not high, especially in the industrial application of composite film heat shrinkable packaging, and the development of inflatable packaging is slow. Therefore, domestic flexible packaging material manufacturers should pay attention to the development of nylon/polyethylene, nylon/polyvinyl alcohol/polyethylene as composite heat shrinkable packaging materials because of its biodegradable characteristics; In terms of packaging machinery, we should pay attention to the development of high-quality vacuum packaging machines, small molding filling sealing machines and other equipment, so as to meet the needs of the development of soft packaging for fresh meat in the future. Cooked meat products are rich in protein, microorganisms are very easy to reproduce, and the fat in meat products is easy to oxidize and deteriorate during storage. Therefore, the key of soft packaging technology for cooked meat products is to extend the shelf life of products and ensure their food safety and quality. Cooked meat products in China can be divided into Chinese cooked meat and Western cooked meat products. In the past, the industrialized production and packaging technology of Chinese cooked meat products were relatively backward, and the products were mainly divided into traditional sauce and brine, barbecue, dry products and other varieties; Western style meat products are highly industrialized

cooking bags and soft can packaging. In the 1970s, China began to research the packaging technology of cooked meat products with cooking bags and soft cans, which are suitable for note book notebook computers, TV LCD TVs, LCD Monitor LCD monitors, portable plastic films, although they can bend DVD and other products, the whole machine and hinge monomer for torque testing; This machine adopts touch screen Chinese window program setting. Soft can materials are mainly composed of PET/Al/CPF three layers, while transparent cooking bags are mainly composed of PET/CPP or PA/CPP. Because the soft cans made of aluminum foil have good barrier and light proof properties, the meat products vacuum packed in soft cans can be stored at room temperature for 9-12 months after high temperature sterilization. In addition, the packaging is easy to carry and open, so there is a certain consumer market. The products include traditional Chinese meat and poultry products such as hoof bladder, roast chicken, soy sauce duck and so on. However, due to the high-temperature sterilization treatment, the deterioration of product flavor, crispness and strong flavor of cans are common problems of cooking bags and soft can packaging, which limits the development of this kind of packaging products to a certain extent. The transparent cooking bag composed of PET/CPP or PA/CPP two-layer materials has a short shelf life because of its low barrier property, and the packaged meat products are easy to oxidize and deteriorate. At present, transparent high barrier packaging materials are the focus of international development, such as the development of MXD6 nylon, EVOH composite film and silicon oxide series evaporation film, which greatly improves the display and protection of goods. The development and application of ultra-high temperature sterilization, ultra-high pressure sterilization, irradiation, microwave and other new sterilization technologies provide a place for the application of these materials. We should pay attention to these good transparency Research and development of domestic blank flexible packaging materials with high barrier

sterile packaging and semi sterile packaging. Aseptic packaging and semi aseptic packaging technology were first developed and applied to Western-style meat products. Aseptic flexible packaging materials were used. The meat products after sterilization in a sterile environment could maintain the original flavor of food to the greatest extent and make the products circulate under low temperature conditions. Western style round leg, square leg and sliced meat products, due to the difficulty of aseptic treatment, most of them adopt semi aseptic packaging technology. The packaging materials include high barrier multi-layer sterile film or sheet made of EVOH, PVDC, PE, PA and other materials. Composite heat shrinkable film is also widely used in aseptic packaging. The aseptic and semi aseptic packaging technology of Chinese meat products needs further development and research. The breakthrough of this technology will enable Chinese meat products to maintain the original flavor and extend the shelf life, which has a very broad application prospect

pasteurization packaging. In the 21st century, China will vigorously develop low-temperature meat products, and the key technology is the quality assurance technology of low-temperature meat products. Low temperature meat products are increasingly favored by the market because they maintain the nutrition and flavor of the products to the greatest extent. One of the key technologies for the quality assurance of low-temperature meat products is pasteurization packaging, that is, the product is heated after packaging and then cooled rapidly after pasteurization, so as to eliminate microbial pollution in the packaging process. This kind of meat product packaging can be applied to most Chinese and Western meat products, mainly high barrier composite films and sheets. At the same time, composite heat shrinkable materials that can be pasteurized will also be widely used

casing packaging. In the 1980s, film casings based on polyvinylidene chloride were used for filling enemas, and ham sausage after high temperature treatment began to appear in China. In the 1990s, it unexpectedly accounted for half of the domestic meat production. However, PVDC casing and ham sausage filling punch in and packaging machines mainly rely on imports from Japan, and the number of repeatedly introduced production lines is as high as 600. The popularity of ham sausage has its actual situation of market and national conditions. China's flexible packaging industry missed the opportunity at that time, but as a high-temperature meat product, ham sausage is no longer the direction of development in the future. Low temperature sausage meat products and high moisture and low salt cured products of casing flexible packaging will be the development direction. All kinds of artificial fiber casings, high barrier composite casings, heat shrinkable casings and other flexible packaging materials will have great development potential

source: China Packaging News