PACKAGING RED MEAT, POULTRY, AND FISHFood Technology and Safety

Why Is Packaging Important?• Protects food from contamination, light, physical and

chemical changes

• Packaging is almost as important as how food is preserved• Poor or damaged packages can undo the benefits of preservation• No matter the preservation method, food can still spoil if

microorganisms or moisture penetrate the package

• Provide manufacturers an opportunity to market their product without having to be present

• Some packages allow consumers to see the product

Types of Packaging Containers• Primary Container

• Any packaging that comes in direct contact with a food product

• Secondary Container• Container that holds the primary container

• Tertiary Container• Container that holds several secondary containers together

What Has Caused Packages to Change?

• Safety• Food Quality• Convenience• Expense• Environmentally Safe• Marketing Appeal

(Mehas & Rodgers, 2006, p. 463)

Materials Suitable for Packaging Meats• Packages suitable for meats include :

• Wax- or paraffin-treated kraft papers• Aluminum foil• Films• Laminated foils• Food-grade “plastic” dips (Dermatex ®)• Cans

• Selection depends upon the function the packaging material must perform

Characteristics of Suitable Packages• Have low moisture-vapor transmission• Have differing oxygen permeability • Have good tensile strength and are puncture resistant • Are pliable• Will maintain strength and pliability at sub-zero temperatures• Are non-toxic• Are odorless• Are easy to mark for identification• Will peel from the meat when frozen (good stripping qualities• Are greaseproof and stainproof• Provide good sealing properties

(Romans, Costello, Carlson, Greaser, & Jones, 2001, pp. 723-724)

References• Cassens, R. G. (1994). Meat preservation: Preventing

losses and assuring safety. Trumbull, CT: Food & Nutrition Press, Inc.

• Mehas, K. Y., & Rodgers, S. L. (2006). Food science: The biochemistry of food and nutrition (5th ed.). New York, NY: Glencoe/McGraw Hill.

• Romans, J. R., Costello, W. J., Carlson, C. W., Greaser, M. L., & Jones, K. W. (2001). The meat we eat (14th ed.). Danville, IL: Interstate Publishers, Inc.

• Ward, J. D. (2015). Principles of food science (4th ed.). Tinley Park, IL: The Goodheart-Wilcox Company, Inc.

THIS PRESENTATION WAS DEVELOPED IN PARTIAL FULFILMENT OF THE TEXAS EDUCATION AGENCY EDUCATIONAL

EXCELLENCE PROJECT.

© Texas Education Agency, 2014