Advances in Meat PackagingAdvances in Meat PackagingM C Hunt & Anand MohanM. C. Hunt & Anand MohanDept of Animal Sciences & Industry
Kansas State UniversityyManhattan, Kansas-66506
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
General Overview
Where have we been?Where have we been?
Current short comings?Current short comings?
Managing meat colora ag g eat co o
What “Advances” are needed?
Some intriguing possibilities
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
What’s Right/Wrong Here?
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Over-wrapped Trays
Leaky, messy packagesPoor appearance and imageSh t h lf lifShort shelf lifeSub-optimal functionalitySub-optimal functionality
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Over-wrapped Trays
Ease of applicationEase of applicationControlled weight lossEnhanced appearanceProtected palatability Marketable packageE
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Economy
Meat Package Types
NoneNoneBag in a boxgPaper
All good if done properly,All good if done properly, BUT LIMITED ATTRIBUTES
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Meat Package Types
O er rap o gen permeableOverwrap - oxygen permeableVacuum - oxygen impermeableVacuum oxygen impermeable Modified Atmosphere Packaging
All used extensivelyAll used extensively, LONGER SHELF LIFE
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Vacuum Packaging
Very good for subprimal cutsVery good for subprimal cutsRequires good temperature controlBloom and Purge can be problems
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Another Solution:
Modified Atmosphere Packagingp g gand / or
Case Ready Meats
An Evolution, Not Revolution
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Types of MAP“Vacuum”Oxygen/Carbon dioxide/NitrogenHigh OxygenLow Oxygen - must scavenge O2Low Oxygen - must scavenge O2
Peelable FilmsGas Exchange SystemI di id l t M t b
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Individual cuts or Master bag
What is Packaging?
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Packaging Needs for Meatg gAttractivenessProduct weight controlEasy to handle / managey gMeat colorMeat flavorMeat flavorShelf-lifeAntimicrobials
So, what d tAntimicrobials
Product safetyneeds to
“ADVANCE”?© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
“Green”ADVANCE ?
Need Package Diversity
Fresh vs FrozenFresh vs. FrozenFresh vs. CuredRaw vs. CookedIntact muscle vs. RestructuredIntact muscle vs. RestructuredDried vs. MarinatedSpecies differencesSpecies differencesIrradiation
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Meat Color & Color Stability
Most important visual traitpDrivers of retail saleDiscoloration: Cost - millionsP k i d t t bili th lPackaging needs to stabilize the color
Maintaining meat’s red colorMaintaining meat’s red colorhas been a more persistent challengethan retarding microbiological spoilage
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
than retarding microbiological spoilage....
The Colors of Meat
D l biD l biDeoxymyoglobinDeoxymyoglobinDMb Fe**DMb Fe**
OxymyoglobinOMb Fe**Oxygenation
O2 UptakeandMMb+ CO MMb
Reduction+ CO
Very low
Carboxymyoglobin Metmyoglobin
O2
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
COMb Fe** MMb Fe***
Drivers for Advancements?
Consumer’s demandMatch advances of other foods Mi i l d f dMinimal processed foods Increased regulatory requirementsc eased egu ato y equ e e tsMarket globalizationIncreased concern for food safetyRecent threats of food bioterrorism
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Recent threats of food bioterrorismYam et al., 2005
Drivers for Advancements?
IndulgenceConvenience Individualized culture g
Natural and healthy Changing lifestyles
Convenience Lifestyles Culture Health Indulgence Packaging
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Should We Think Outside or Inside the Box?Inside the Box?
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Clockwise Color of Meat
DMb OMbDMb OMb
MMb
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
You MUST work the clock!
Packaging Formats
M difi d At h P k iModified Atmosphere Packaging
Removal or replacement of the atmosphere surrounding the productatmosphere surrounding the product
before sealing.
Vacuum Low-Oxygen MAP High-Oxygen MAP
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Types of MAP
MAPMAP
AerobicAnaerobic
N2/CO2 O2/CO2AnaerobicN2/CO2 2 2Anaerobic
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
CO/CO2/N2
Which is Most Promising?
MAPMAP
Can’t science, quality and Can’t science, quality and AerobicAnaerobic
, q y, q yproduct safetyproduct safety
overcome consumer issues?overcome consumer issues?O2/CO2AnaerobicN2/CO2
overcome consumer issues?overcome consumer issues?2 2AnaerobicN2/CO2
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
CO/CO2/N2
Two Red MAPs
HiOx MAPNoOx-CO MAP
ShorterShelf lifeLonger
LimitedFlavor stabilityVery goodShorterColor-lifeLongerShorterShelf-lifeLonger
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
LimitedFlexibilityGoodLimitedFlavor stabilityVery good
ActiveTechTM MAP – R3
Ult l O ith COUltra-low O2 with CO1. PVC Overwrapp2. O2 Scavenger3 0 4% CO Fl h3. 0.4% CO Flush
PVC packages are removed from the 0 4% CO d l
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
0.4% CO prior to display
Packaging “Advances” Must
Consider:Consider:Properties of meatP k l & t t itPackage polymer & tray traitsPlant processingp gOperations schedulingSafetySafetyRegulatory issues
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Package ConsiderationsFilm DesignB i
Tray designSiBarrier
Anti-fog/Anti-greaseSizeShape
EZ OpenRe-closable
ColorDraw depth
MicrowaveableFreezable
Draw depthFoam or plasticO l d ll
OvenableIrradiation-ability
Open or closed cellSoaker pad type
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Irradiation abilityCompartments Labeling
Meat ConsiderationsState (raw or cooked)Ti f hTime after harvestConditions at harvestTemperature of storageAnatomical locationIntact or mincedMeat-to-Gas ratioExposure to light, heatAnaerobic or aerobic
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Anaerobic or aerobicOther conditions
Processing ConsiderationsBlooming time and conditionsResidual OResidual O2Gas mixtures – CO2, N2, O2, CO, Ar, He, O3
Enhancement and ingredientsEnhancement and ingredientsOxidative stabilityHeadspace requirements and tray optionsHeadspace requirements and tray optionsMerchandising and productivityLabeling, pre-pricing, datingLabeling, pre pricing, datingFreight, cube, transport issuesIllumination sources
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Film and tray compatibility
Operational ConsiderationsPostmortem age of whole muscle cutsInjected and enhanced productsSlicing bone-in productsBone discolorationHigh or low O meat color during transitHigh or low O2 meat color during transitPackage seal integrity
/Pre-pricing/datingFreight, cube and tray size issues
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Productivity measurements
Productivity Considerations
Packaging machine maintenanceg gGas mixer or vacuum calibrationDenesting trays and/or packagingDenesting trays and/or packagingSeal time and temperature parametersVacuum levelLoading and unloadingReworkInventory management
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Inventory management
Active / Intelligent Packaging
System where the product, the package, and the environment interact in a
positive way to extend the shelf life.positive way to extend the shelf life.Often NANO-TechnologyIntegrity indicatorsIntegrity indicators.Temperature indicators.Fluorescent oxygen sensorsFluorescent oxygen sensors Biosensors Freshness indicators
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Freshness indicators Radio Frequency ID
Components of NanotechnologyHeat/Mass Transfer Reaction
EngineeringNano
BiotechnologyMolecular Synthesisgy
PROCESSING
NanoparticlesA
L
Delivery
FormulationPR
Nanoemulsions
MAT
ERIA
Formulation
Packaging
RO
DC
UT
Nanocomposites
Nanostructured
M g g
BIOSAFETY AND SECURITYNanostructuredMaterials
BIOSAFETY AND SECURITY
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Nanosensors Nanotracers
Packaged in Nano Materials
Time-temperature sensing
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
http://www.cibasc.com/med-photos_onvu-meat_nr_print.jpg
Bio-based MaterialsReplenishable agricultural feedstocksAnimal sourcesMarine food processing industry wastesMarine food processing industry wastesMicrobial sourcesFilm-formingPlasticizersPlasticizersFunctional additives
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Edible coatings
Bio-based PackagingBagassePalm Fiber
MoldedfiberCorn based tray
Sugar based cups
Earthshell WrapWhey Coating
Bi d d bl
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Biodegradablepolyester Anti Pathogens
Summary
Packaging Advances May Be:Creative
InnovativeFunctional
Value addingValue addingMore expensive
Challenging to useChallenging to useNecessary to compete
S t bl th th th© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Some - more trouble than they are worth
A Good Recommendation
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Thanksforfor
ListeningListening
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
Clockwise Color of Meat
DMb OMbDMb OMb
MMb
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
You MUST work the clock!
The Best Kept Secret
MAPMAP
AnaerobicAnaerobic
© Hunt, M. C. & A. Mohan (2008). Advancement in meat packaging. Sept 18-20th, Canadian Meat Council, Canada
CO/CO2/N2