Vacuum-packed meat is a common method in the world. As the country with the largest meat consumption in the world, China has widely used vacuum packaging of chilled or frozen meat on its export or domestic market.
Vacuum packaging allows the meat to be packaged to have a longer shelf life and more consistent quality, ensuring that the product enters the market at its best. Below we will introduce how to vacuum package cold meat.
1. Oxygen-proof packaging bags are generally stored in a cool and dry place below 30 °C.
2. After slaughtering the animal, the carcass must be pre-cooled as soon as possible below 10 °C, that is, the temperature of the hind leg center drops below 10 °C.
There are three main points in the vacuum packaging process, which are:
1) Control of good temperature and processing speed in the compartment.
Meat should not stay in the split room for more than 40 minutes. This means that the total time it takes for the carcass to be returned to the cold storage after entering the deboning chamber to vacuum packaging should not exceed 40 minutes.
2) Hygiene is a vital part of any cold meat packaging system.
It is essential to pay attention to hygiene during slaughtering and deboning. Meat should not accumulate on the split table, as this will cause some products to “advance and then exitâ€, which will cause the temperature to rise and the bacteria to breed.
3) High quality packaging materials .
Make sure your supplier has provided you with the correct package size and that the packaging meets food safety standards.
3. Make sure your bag size meets the correct specifications.
When using a bag loader, loading becomes easier. Do not use oversized or undersized bags. Packaging that is not suitable for size will affect the vacuum and make the shrinkage of the bag more difficult. Excessive waste of packaging bags caused excessive assembly. Always keep the inside of the bag clean and free of meat residue.
4. The packaging material shall not be damaged during the process from bagging to vacuum packaging.
When you put the bagged meat into the vacuum chamber, make sure that the bag is not pulled too tightly with the sealing bar. Approximately 50-75 mm of free space is left in the bag, which contributes to better packaging performance. Smooth the crease of the bag at the sealing line, and place the bag containing the product into the vacuum chamber smoothly, ensuring that the open side of the bag is completely inside the vacuum chamber.
For larger sections, ensure that there is approximately 50 mm of free space on the side of the package closure. This facilitates vacuum packaging and reduces the stress on the shrink wrap during future transportation.
5. Make sure the vacuum machine is working properly.
Make sure that the strip covering the seal is in good condition and that there are no signs of burning or damage. Because the damaged sealing plastic bag will damage the overall sealing performance of the packaging, eventually causing leakage of the packaging, causing losses to you and your customers. Protective maintenance is more economical and effective than repairs after damage.
6. Why shrink the oxygen barrier bag?
1) The shrinking process thickens the packaging bag to make the packaging material more tough;
2) shrink wrap eliminates wrinkles and fine streaks, prevents blood from penetrating and affects the color and taste of fat;
3) Shrinkage reduces the "capillary" phenomenon caused by film wrinkles.
4) Shrinkage can further reduce the oxygen permeability of the package.
5) When the packaging is inadvertently damaged during the distribution process, the shrink-wrapped package is not easily loosened, so that the meat is relatively protected, thereby reducing the loss.
7. Use shrinkage equipment such as hot water or automatic shrink tunnel, the temperature should be controlled at 83 °C -85 °C.
1) If the pipe is too hot, it may "burn" the surface of the meat.
2) If the temperature is too low, the package will not shrink properly, posing a risk to the meat.
3) During the production process, the shrinkage water temperature should be checked at regular intervals.
4) The vacuum-packed meat is shrunk in hot water for 1 to 1.5 seconds.
8. Pack properly.
1) The meat after vacuum shrink packaging must be strictly inspected before packing;
2) Put the meat in the box with the fat side facing up. Do not throw the packaged meat into the carton, which may cause the package to leak.
3) Do not overfill the carton. Overcrowded cartons can damage vacuum bags and cause product damage.
9. Operating points.
1) Keep the top of the bag facing up, and the seal should cover the top of the carton;
2) The fat side of the meat in the carton is facing up;
3) Avoid prolonging the processing time. Remember: 40 minutes is the upper limit of the time from the carcass feeding into the deboned room to the return of the meat to the cold storage;
4) Avoid excessive stacking of meat in the carton;
5) The carton code should not be too high;
6) Keep the meat moving continuously in the deboning room, and the time delay will cause the temperature to rise and the bacteria to breed;
7) Lift all the bags, not just the top of the bag;
8) Quickly put the packaged meat back into the cold storage;
9) The internal temperature of the meat must be lowered to 0 ° C to 1 ° C within 24 hours.
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