PACKAGING - REQUIREMENTS FOR MEAT AND MEAT-PRODUCTS

The packaging of meat products helps to maintain quality and preserve hygiene during storage and transport. The shelf life that is aimed at for packaged products is influenced by many internal and external factors. The properties of the plastic films and container material used are of special interest as regards the behaviour of the meat products during storage. Questions of tolerability in relation to the environment are becoming increasingly important. In addition to the composition of the products themselves and the heat treatment effects we find that packaging hygiene and especially the storage temperature, the influence of oxygen and, as far as colour retention is concerned, also the lighting are the factors that determine possible shelf life. A general, overall statement on the minimum shelf life of prepacked meat products is not realistic as the possible storage life is more likely to be related to the product and the firm in which it was produced. Comprehensive quality control during the whole course of production and in the run-up to production is important and so too is proper control of container closure.