FILMS FOR MEAT-PRODUCTS IN PROTECTIVE GAS PACKS

Prepacked meat and sausage products have become increasingly important since the middle of the seventies. In 1978 this form of presentation amounted to only 14% of sales but by 1989 this figure was already 28%. If we include canned products we find that in 1989 a good 35% of the meat products offered for retail sale were prepacked. Because of the long distances and times involved in distribution and the fact that storage instructions are not always observed, there are problems with the shelf life of prepacked meat products. This is due to a number of causes. Possible ways of extending the shelf life of meat products by using protective gas packs are indicated, using appropriate gases and films. The ecological aspects involved are also discussed.