PACKAGING - REQUIREMENTS FOR MEAT AND MEAT-PRODUCTS

The packaging of meat products serves to maintain quality and protect hygiene during storage and transport. The shelf life that can be achieved for packaged products is affected by many internal and external factors. The properties of the plastic film and container material used is of particular interest to the way in which meat products behave during storage. The various aspects of environmental compatibility are becoming increasingly important. The factors determining the possible storage time include not only the composition of the products and the effects of heat treatment but also packaging hygiene and in particular the storage temperature, the effects of oxygen and, as far as colour retention is concerned, the lighting. It is not realistic to make any general, overall statement about the minimum shelf life of prepackaged meat products as their possible storage life tends rather to be specific to product and manufacturer. It is important that there should be comprehensive quality protection during the whole course of production and during the run-up to it, as well as proper checks on container closures.