Application of high barrier resin EVOH in meat packaging

According to the management, meat products can be divided into three categories according to the hygienic standard for the use of food additives in China (gb2760-2007) and the inspection rules for meat products issued by AQSIQ

 

 

 

(1) Raw meat, fresh meat (including raw and fresh meat, chilled meat, frozen meat, etc.);

 

 

 

(2) Prefabricated meat products (including prepared meat products, cured meat products, etc.);

 

 

 

(3) Cooked meat products (stewed meat products, smoked and roasted meat, ham, sausage, canned meat, etc.). According to the different contents and circulation conditions, the packaging forms and materials used for various meat products are also different.

 

 

 

 

 

 

Fresh meat

 

 

 

(1) The expected use of hot fresh meat is to be sold fresh on the market as a cooking material for catering and family meals. They are basically slaughtered and sold on the same day,

 

 

 

There is no problem of transportation period and shelf life. The transportation and sales conditions are mostly at room temperature. At present, basically no packaging is used. Thus, the problems such as short cooling time, moist meat surface, high meat temperature and easy reproduction of contaminated pathogenic bacteria are brought.

 

 

 

(2) The expected use of frozen meat is raw material for export or domestic meat processing enterprises, and the transportation conditions are mostly - 18 ~ - 25 ℃. The whole frozen pork and the whole poultry meat are not packed in any way. For frozen meat after segmentation, its hard texture and skeleton may lead to puncture packaging, so NY (nylon) vacuum packaging with strong puncture resistance is often used. Frozen meat can effectively prolong the shelf life, but it also has some disadvantages, such as poor quality, discoloration, high drying consumption and serious juice loss after thawing.

 

 

 

(3) The expected uses of chilled meat are raw materials for meat processing industry, catering, family meals and cooking materials. Its storage, transportation and sales are in the cold chain condition of 2-4 ℃. The packaging forms are mostly multi-layer vacuum shrink packaging. The packaging materials include polyolefin, nylon, PVDC and EVOH film. Cold fresh meat was produced in the 1950s and 1960s. It has the advantages of safety and health, tender and delicious meat, and easy to cut. At present, more than 90% of the meat sold in fadada countries in Europe and the United States are cold and fresh meat.