Carbon dioxide delays microbial breeding of meat products Modified atmosphere packaging technology debut

The biggest safety hazard in the production, processing and storage of meat products is microbial infection. Studies have shown that carbon dioxide contributes to delaying the growth of microorganisms. Packaging manufacturers are inspired by this and have developed a modified atmosphere packaging technology, which may become a new revolution in the packaging of meat products.

Carbon dioxide delays microbial breeding of meat products Modified atmosphere packaging technology debut

Processors, distributors, retailers or the food processing industry provide meat and poultry products to consumers through cold or frozen showcases. Wake up every morning, there will be a word of industry in their minds to remind, that is the well-known "3C principles" of food processing: keep clean, keep it cool, and maintain coverage.

In order to ensure that the "3C" can be strictly enforced, the meat and poultry products provided must be at the highest fresh value, so as to reduce the opportunities for damage and spoilage, and several key steps must be strictly followed in the production and supply process. All of these are essential. One of the most significant, and most consumer-focused, packages is the packaging that reflects the state of these protein-rich products.

For many years, red meat, poultry, or seafood have been placed on top of this packaging—a foam tray with an absorbent pad, which is then sealed for sale. There are two levels of trays for selection, depending on the food that is ultimately provided to the consumer. When the processor chooses the packaging method, if he chooses heavier or thicker grade pallets, it can still maintain a good state in the high-speed automated packaging machinery or collision may occur during transportation. Packaged, fresh meat and poultry products placed on shelves are often placed on thin foam trays after being selected by consumers. The rough handling of supermarkets can cause loss of protein.

The key to keeping proteins “sustainable” is to give them an optimal shelf life, reducing the risk of damage or excessive waste, depending on the gasket under the contents of the package. Depending on the specific processing or retail application, there are many different types of shims, but they play a key role in sucking away liquids from meat and poultry products. This process can increase the shelf appeal of meat and poultry products and prevent proteins from soaking in the juice. In this way, the growth of microorganisms can be hindered, and the growth of microorganisms increases the chance of food spoilage.

Carbon dioxide: your friend

When it comes to controlling microbial growth, carbon dioxide is one of the best friends of food processors and retailers. In basic scientific terms, carbon dioxide is bad for bacteria because it helps create an environment that is not conducive to microbial growth. Specifically, when carbon dioxide is exposed on the surface of the meat, it will produce a lower pH level of acid, which helps to retard the growth of the bacteria.

In fact, the benefit of carbon dioxide helps to retard the growth of microorganisms has long been known. The challenge for manufacturers is to try to increase the level of carbon dioxide in sealed bags in a reliable manner. Two relatively new technological innovations have proved to be very effective in raising carbon dioxide levels. However, please note that by simply increasing the carbon dioxide level in the package, the shelf life of meat and poultry products will not be automatically extended. The shelf life depends on the interaction of many factors, including its processing methods; how to clean the processing facilities; how high the actual level of microbes in the packaging is and so on.

One technique is called Modified Atmosphere Packaging (MAP). In terms of volume, the air we breathe contains about 78% nitrogen, 21% oxygen, and 0.04% carbon dioxide. When MAP is used to package meat and poultry products, the air mixture injected into the package is 80% oxygen and 20% carbon dioxide. Of these, 80% of oxygen can help maintain color; 20% of carbon dioxide, as described above, will help slow the growth of microorganisms. If the product is only wrapped in a breathable film, a small portion of oxygen and carbon dioxide injected into the package may leak out. Therefore, MAP uses a coextruded barrier film to wrap foam trays to create a very high oxygen barrier environment, which is the most common application for food processors; at the same time, using a gas barrier film to form a fully sealed tray. This allows the interior of the package to maintain a state of interaction between heavy meat and poultry meat products and O2 and CO2.

Another technique is carbon dioxide generation mats. This type of gasket, consisting of a non-permeable/non-sticky polyethylene film and a hydrophilic nonwoven backing, is filled with FDA-approved granular units in combination with citric acid and sodium bicarbonate. These granular units, not a powder, cannot leave the mat and contact the product. When citric acid and sodium bicarbonate are mixed and contacted with juice, they react and produce carbon dioxide.

Look again at sustainable development

The sustainability of food packaging can be seen from two perspectives. First, as mentioned above, the use of gaskets and tray packaging technology can not only improve the visual appeal of fresh meat and poultry products, but also extend its shelf life. It can also be used as a method to slow the growth of microorganisms and reduce spoilage. The risk of reducing product loss.

The second is to look at the sustainability of fresh food packaging from an overall perspective. Various industries are seeking ways to make their operations greener and more “green”. Food processors and retailers are no different and need to introduce a more energy-efficient production process or use frozen and refrigerated equipment that requires less electricity to operate but still maintains efficient operation.

Similarly, there has been progress in the field of environmentally sensitive food packaging. Most notably, 45%-65% of the raw materials used in the production of a new generation of food trays are recyclable materials. Most of the raw materials are used in the manufacture of trays and then reused in subsequent production runs.

Another type of sustainable packaging is the use of plant-based materials, typically biodegradable corn materials. These materials can be decomposed after being used by consumers. After corresponding management of the temperature, pressure and humidity indicators, they will be processed through industrial compost.

Currently, plant-based biodegradable resins are expensive and their manufacturing process is less efficient, so the final cost of the trays will be higher than conventional foam packaging. However, these products can be used in niche markets, ie highly regulated areas; or some users require environmentally friendly markets.

in conclusion

The driving force of food processors and retailers is to consistently provide fresh meat and poultry products to meet their needs for visual appeal, freshness and taste. Any short-term decline in these areas, or the spoilage of the products sold, may have catastrophic consequences, or bring about loss of reputation; or it will bear huge fines, compensate the injured party for funds, and even cause the processing business or retail store to stop production. shut down.

The only way to avoid these doomsday scenarios is to minimize damage or avoid waste throughout the entire process from the time of shipment from the factory to the display and sale of meat and poultry products. In the fight against food processors and retailers, carbon dioxide is a valuable indicator of the growth of microorganisms. Because it can slow down the production of microorganisms, carbon dioxide—whether produced through carbon dioxide generation mats or injected into packaging as part of the MAP process—can be the answer for food processors or retailers seeking peace of mind.