1. Novel Food Packaging Methods For Meat W. M .R. P. Dayarathne

2. contents What is food packaging? Food packaging materials Active and intelligent food packaging Modified atmosphere packaging Meat packaging 3. what is food packaging? Packaging is a means of providing the correct environmental conditions for food during the length of time it is stored and/or distributed to the consumer. 4. Objectives of food packaging 1. Barrier between food and contaminants. 2. Protects food from impact during shipping and storage. 3. Acts as a dispenser 4. Protects food from moisture, gas, odors, and light 5. Identifies the contents 6. Serves as a cooking and storage container 5. Food packaging materials Metals (steel, tin, and aluminum) -- canned foods Glass -- beverages, pickles, condiments Paper (usually coated with wax, plastics, or aluminium foil) -- cartons of milk, crackers Plastics -- milk jugs, beverages, deli salads Packaging films (cellophane, edible films, and coatings) -- candy bars, hot dog casings, chips Laminates (layering materials into one product) -- drink boxes 6. Active packaging packaging in which subsidiary constituents have been deliberately included in or on either the packaging material or the package headspace to enhance the performance of the package system Intelligent packaging packaging that contains an external or internal indicator to provide information about aspects of the history of the package and/or the quality of the food 7. Active packaging Oxygen scavengers Carbon dioxide scavengers and emitters Preservative releasers Moisture absorbers 8. Intelligent packaging Temperature and time-temperature indicators Gas-sensing dyes Microwave doneness indicators Microbial growth indicators 9. Modified atmosphere packaging Modified atmosphere is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life. In MAP specially consider about these gases Nitrogen(N2) Carbon Dioxide(CO2) Oxygen(O2) 10. Advantages of MAP Longer durability of perishable food / Decrease of spoilage Reduces the growth of germs The product retains its form and texture. The product retains its vitamin content, taste and fat content. The natural colour of the product is preserved. The need to use preserving agents is reduced if not eliminated. The longer the shelf life of the products. 11. Meat Packaging Requirement Attractiveness Product weight control Easy to handle/manage Meat color Meat flavor Shelf-life Antimicrobials Product safety 12. Package Diversity Fresh vs. Frozen Fresh vs. Cured Raw vs. Cooked Intact muscle vs. Restructured Dried vs. Marinated Species differences Irradiation 13. Meat Colour and Stability Most important visual trait Drivers of retail sale Discoloration: Cost millions Packaging needs to stabilize the colour 14. Meat Packaging What to consider? Meat considerations Package consideration Processing considerations Operational considerations 15. Why packaging is needed for meat? 16. Current Worldwide Annual Meat Consumption( per Capita) Source: Food and Agriculture Organization of the United Nations (FAO) 2010, Livestock and Fish Primary Equivalent, 02 June 2010, FAOSTAT on-line statistical service, FAO, Rome, viewed 1st November, 2010, http://faostat.fao.org/site/291/default.aspx Citation: Chartsbin statistics collector team 2010, Current Worldwide Annual Meat Consumption per capita, ChartsBin.com, viewed 8th January, 2012, . 18 17. Drawbacks of Meat packaging Waste Food packaging accounts for a large amount of all waste. Cost Packaging accounts for a percentage of all food manufacturers' costs, and that is factored into the final price of each food product for the consumer. Health risks some packaging materials cause to many health issues 18. Plastic Packaging Discarded (Metric tons) Source: US EPA, 2007 data http://www.sustainableplastics.org/problems/ plastics-recycling-remains-low Thousands of tons 20 19. Solution for The Solid Waste 21 20. As a Substitute Source: www. penyields.wordpress.com The main fossil fuel based plastics LDPE LLDPE HDPE PP PVC Nylon Polyester 21. Thank you for your attention Questions? 23