China's total meat production has been ranked first in the world since 1990. However, the proportion of meat deep-processed products in China only accounts for less than 10% of the total meat production. The developed countries in the world generally reach about 50%, and some countries even reach as high as More than 70%. The gap between China's meat products and the world's advanced level is quite large, especially the variety and quality of meat products. The key reason is the packaging technology of meat products, mainly the development of flexible packaging technology.
In the next 5 to 10 years, China's meat production will continue to grow at a growth rate of 5% to 10%. The main reason is the development of fresh meat. How to keep up with this development of soft packaging technology for fresh meat is a big concern in the industry. The soft packaging of raw meat mainly solves the problem of the safety and quality of meat in the circulation of consumption. Fresh meat after slaughter in pigs and cattle will produce a series of biochemical changes. From the rigid period to the end of maturity, the quality of the meat is constantly changing. If you do not adopt scientific packaging quality assurance technology, fresh meat will soon be fresh. Will corrupt and deteriorate. For the quality assurance technology of fresh meat, the main packaging materials began as a single-layer polyethylene bag, which was later developed into a flexible packaging of nylon/polyethylene composite bags. The packaging form was from simple single-film plastic packaging bag to composite bag vacuum packaging and soft. Membrane forming vacuum packaging form, packaging equipment In addition to the domestic vacuum sealing packaging machine, the introduction of the soft film forming-filling-sealing machine (FFS machine) was the most advanced flexible packaging equipment at that time. The packaging products are mainly frozen and divided small package of leg meat, large row, small row, meat chop and other products, which play a certain role in meeting the market demand at that time. However, at the time, the soft packaging of raw meat was generally in a low-level stage, and the packaging material was mainly made of polyethylene film. Due to the large moisture permeability of the polyethylene material, the dry meat consumed during the storage period was large, and the inside of the bag was frosted seriously. The appearance and shape are poor, and most of the products are printed and rough, so in the 1980s, the level of fresh meat in China including frozen meat packaging was low. Since the mid-to-late 1980s, with the liberalization of the meat market, the variety of fresh meat consumption has gradually shifted from frozen meat to fresh meat and cooled meat products. In the 1990s, the rise of supermarkets in large and medium-sized cities and the popularity of household refrigerators led to the formation of a cold chain of production-distribution-market-consumption, which created favorable conditions for the emergence of high-quality raw meat such as chilled meat. Flexible packaging materials are currently mostly made of nylon/polyethylene composite film. In addition to the tray packaging, there are also vacuum packaging, heat shrink packaging, air-filled packaging, flexible film forming vacuum packaging and so on. The circulation temperature is preferably in the range of 0 ° C to 4 ° C. At present, compared with the world's advanced level, China's chilled meat has a short shelf life, the quality of chilled meat is unstable, and the packaging quality is not high. Especially in the industrial application of heat shrink packaging of composite film, the development of inflatable packaging is slow. It is recommended that domestic flexible packaging material manufacturers pay attention to the development of composite heat shrinkable packaging materials such as nylon/polyethylene, nylon/polyvinyl alcohol/polyethylene, etc.; attach high quality vacuum packaging machines, small molding-filling-sealing machines, etc. to packaging machinery. The development of equipment to meet the needs of the development of fresh meat flexible packaging in the future. Cooked meat products are rich in protein, microorganisms are very easy to reproduce, and fat in meat products is easily oxidized and deteriorated during storage. Therefore, the key to flexible packaging technology for cooked meat products is to extend the shelf life of the products to ensure their safety and quality. China's cooked meat products can be divided into two types: Chinese cooked meat and Western cooked meat products. Chinese traditional cooked meat products have been backward in industrial production and packaging technology. The products are mainly divided into traditional sauces, barbecues, dried products and other varieties. Western-style meat products are highly industrialized.
Cooking bags and soft cans. In the 1970s, China began to use retort pouches and soft cans to study the packaging technology of cooked meat products. Soft canned materials are mainly composed of PET/AL/CPF three-layer composite, while transparent retort pouches are made of PET/CPP or PA/. CPP dominated. Due to the good barrier properties and light-shielding properties of the soft cans made of aluminum foil, the soft-packed meat products can be stored at room temperature for 9 months to 12 months after being sterilized by high temperature. In addition, the package is easy to carry and easy to open, so there is a certain consumer market. The products include Chinese traditional meat and poultry products such as hoof, roast chicken and sauce duck. However, due to the high temperature sterilization treatment, the product flavor is poor, the smashing, the canned taste is a common problem of retort pouch and soft can packaging, which limits the development of such packaging products to a certain extent. The transparent retort pouch composed of two layers of PET/CPP or PA/CPP material has low barrier property, and the packaged meat product is easily oxidized and deteriorated, so the shelf life is not long. At present, transparent high-barrier packaging materials are the focus of international development, such as the development of MXD6 nylon, EVOH composite film and vapor-deposited film of silicon oxide series, which greatly enhances the displayability and protection of products, ultra-high temperature sterilization and super The development and application of high-pressure sterilization and new sterilization technologies such as irradiation and microwave provide a place for the application of these materials. We should pay attention to the development of these domestic blank flexible packaging materials with good transparency and high barrier properties.
Aseptic packaging and semi-sterile packaging. Aseptic packaging and semi-sterile packaging technology were first developed and applied on Western-style meat products. Sterile flexible packaging materials are used. The sterilized meat products in a sterile environment can maximize the original flavor of the food. The product circulates under low temperature conditions. Western-style round legs, square legs and sliced ​​meat products are mostly used in semi-sterile packaging technology due to aseptic processing. The packaging materials are high-barrier formed by composite co-extrusion of materials such as EVOH, PVDC, PE and PA. Multi-layered sterile film or sheet, etc., composite heat shrinkable film is also widely used in aseptic packaging. The aseptic packaging and semi-sterile packaging technology of Chinese meat products has yet to be further developed and studied. The breakthrough of this technology will make Chinese meat products maintain their original flavor and extend the shelf life, which has a very broad application prospect.
Pasteurized packaging. In the 21st century, China will vigorously develop low-temperature meat products, and its key technology is the quality assurance technology of low-temperature meat products. Low-temperature meat products are increasingly favored by the market because they maximize the nutrition and flavor of the products. The key technology for the quality of low-temperature meat products is pasteurized packaging, that is, the product is rapidly cooled after being pasteurized and sterilized after packaging to eliminate microbial contamination during the packaging process. This kind of meat product packaging can be applied to most of the Chinese and Western meat high barrier composite film and sheet, and the composite heat shrinkable material which can be pasteurized and sterilized will also have a wide range of applications.
Casing packaging. In the 1980s, a polyvinyl chloride-based film casing was used to fill the enema, and the high temperature treated ham sausage began to appear in China. In the 1990s, it unexpectedly occupied half of the domestic meat production. However, PVDC casing and ham sausage filling and punching packaging machines mainly rely on imports from Japan, and more than 600 production lines have been repeatedly introduced. The popularity of ham sausage has its market and national conditions. China's soft packaging industry missed the opportunity at that time, but the ham sausage as a high-temperature meat product is no longer the direction of future development. The low-temperature enema meat products and the high-moisture and low-salt salted products of the soft-packed casings will be the development direction. Various flexible fiber packaging materials such as man-made fiber casings, high-barrier composite casings, and heat-shrinkable casings will have great potential for development.
China's meat industry in the 21st century is facing a new period of development, and it is also a period of challenges and opportunities for the flexible packaging industry. The worldwide concern about food safety issues and the promotion of the HACCP system in the food sector have led the meat industry to place new demands on the flexible packaging industry to meet the evolving market needs.
Sports Rigid Tape,Sport Strapping Tape,Printed Sports Tape
Henso Medical Co., Ltd. , http://www.hzurology.com