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Foreign meat packers

In the oxygen poor, so that the meat color was purple, opening the package, the meat would be restored once the bright red, but it will affect consumer buying mood. Polyethylene can be avoided using this phenomenon. Now less than a high 1rail thick PVC plastic has been used as shops together the most common meat packing material, and its advantages are: low cost, best clarity and gloss, and anti-puncture characteristics. Can also be made of PVC plastic tray. 6. Styrofoam: Due to the high cost of PVC trays, spill juice adsorption capacity of fresh meat is not high, and therefore not widely used in Germany has never been received. A few years ago to accept polystyrene foam, is not only cheaper than the tray, it will not be a culture of bacteria in the matrix. This tray only 1% of the polystyrene material, and 90% of the volume is air, the density of polystyrene foam 0.05g/cm, tray wall thickness of 3 ~ 3.5ram, the bottom thickness of 1.8 ~ 2.3ram, oxygen permeability per 24h at 20 ℃ per square for the 900cm, water vapor permeability per 24h at 20 ℃ for the 33g / m, depression, hole depth 1.2ram, an area of about 12 ~ 16ram, the adsorption capacity of gravy about 0.32g / m. 7. Laminate: This is a combination of packaging materials to several composite materials, the advantages are: packaging of low water vapor, oxygen or other gas transfer rate and reduce the fracture at low temperatures and high temperature deformation problems. While such materials can be the best material as meat packing, but expensive, so seldom used. 8. Packing: meat packaging, corrugated cardboard boxes to be placed in order to be shipped to market. Lining sandwiched between two multilayer structure composed of a corrugated cardboard media. The media plays a role in enhancing the hardness and shock absorption. Meat has to be done outside the box surface wax, polyethylene or other resins added processing. 9. Container: In order to facilitate transport, shipping, and on the plane, boxes of foreign will focus on packing up. The container material can be recycled. Container design, generally available mechanical relay, auto packing, sealing and set of supporting plate. Many kinds of packaging materials from abroad. Sausage is usually cellophane or polyethylene; a small amount of raw meat packaging is polyethylene film; weight slightly larger number of most raw meat trays or foam polystyrene with polyvinyl chloride plastic tray. The size of the pieces, the size of packaging materials and machinery are supporting. Second, the packaging and process 1. Shrink Packaging: Packaging is the first, apply again and again the net of air,[link widoczny dla zalogowanych], sealed and then immersed in hot water in the packaging or the hot air can heat shrink film channel tightening, tightly wrap products, bags were vacuum-like. Shrink packaging bags, packages, pallets and other forms. The advantage is the product looks smooth and shape with the joint, meat was visible, and Britain in the transport can not easily be broken, and can be satisfied with the shelf life. Such packaging methods,[link widoczny dla zalogowanych], at the beginning for Turkey, due to good effect, and thus extended to all kinds of poultry, bacon,[link widoczny dla zalogowanych], bacon and sausages and other things, recently extended to the meat. The packaging material to cross-linked, biaxially oriented low density polyethylene is the best, which can greatly reduce the material in the packaging, storage and transportation of the fracture phenomenon. This method than modified atmosphere packaging, vacuum packaging is simple and low cost, is a simple and easy method. 2. MAP: vacuum operation is through the air completely out, and then injected into the pocket of inert gas such as carbon dioxide and nitrogen to prevent oxidation and microbial meat breed. You can use pork packing of carbon dioxide and nitrogen injection volume was 96%. This gas is packed in 5 ℃, 6 days, meat can guarantee good condition, after 12 days, the live streptozotocin, volatile basic nitrogen, pH determination of the senses are very low. Such packages do not need refrigeration, cooling measures can be just a little number. When inflated,[link widoczny dla zalogowanych], to add carbon dioxide and oxygen. If only carbon dioxide,[link widoczny dla zalogowanych], the 12 days, although the fresh did not reduce, but the color is poor, the reason is lack of oxygen. To make the meat in the bag to maintain bright colors, should add some oxygen. 3. Vacuum packing: this method is to meat wrapped in plastic bag after taking the time, due to the physiological role of the meat itself, oxygen will be consumed quickly, while producing carbon dioxide gas, which can inhibit bacterial growth and prolong the shelf life of meat, in 1 ℃ can be stored under the conditions of at least 2 months. This method is more packaging model. Britain and West Germany and other countries this method large piece of meat with bones packaging, it can be as large as half-packed pork or beef carcass. The packaging greatly attracted supermarket meat vendors and operators, as it not only simplifies the process slaughtering plant, and compared the meat and frozen white bars, greatly reducing the storage space, buy and sell all have flexible working , and can extend the shelf life of meat. Wang Ji capsule

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