The hottest meat packaging resin combination can a

Meat packaging: resin combination can achieve better fresh-keeping effect

the president of Argentina plastlcosdises.a company said that as a manufacturer of soft packaging products for preserving fresh meat, what I want to do is to transmit our experience to you

our country Argentina's high-quality beef is as good as our football player Maradona. Plasticosdise has been engaged in the production of plastic films for 28 years, with 120million packages for beef and mutton, vegetables, cheese and other foods every year

before talking about the topic of meat packaging, chairman al Berto talked about the respective consumption and market share of various fresh meat in China and Argentina. In Argentina, each person eats 80 kilograms of meat every year, with a market share of 72% beef, 28% pork and poultry. The amount of meat eaten in China is increasing rapidly. Each person eats about 50 kilograms of meat every year, with a market share of 65% pork, 23% poultry and 12% beef and mutton

ten years ago, in supermarkets in major cities in Argentina, the sales volume of meat accounted for 20% of the total consumption, while the sales volume in traditional butchers accounted for 80%. This is similar to the meat sales in major cities in China today. At present, the above percentage in Argentina has been completely reversed, and the sales volume of meat in supermarkets accounts for 80% of the total consumption, which is the development trend of the world today

supermarkets and slaughterhouses in Argentina see a good opportunity to increase profits from the substantial increase in sales share. The way is to reduce all kinds of deterioration and loss between production and sales points, so they decide to use vacuum flexible packaging to meet this need. At present, about 40% of the fresh meat provided by Argentine slaughterhouses to supermarkets is packaged in large vacuum, and this trend is still developing

in order to understand the characteristics required by packaging, so as to better preserve food, chairman Alberto believes that various factors affecting the shelf life of fresh meat are:

internal factors:

its pH value or acidity (between 5.5 and 6)

its water activity: the amount of water in food

external factors:

oxygen in the air (21%)

microorganisms, Secondary pollution

temperature

light

dehydration and drying to preserve secondary pollution

in the process of slaughtering, body cleaning and cutting, some degree of pollution to meat is inevitable, but efforts should be made to minimize the initial number of bacteria before packaging. However, through proper packaging, especially the use of plastic films that can prevent the invasion of external bacteria, secondary pollution caused by dust, dirty surfaces and hand contact can be completely prevented

temperature. President Alberto pointed out that only relying on vacuum packaging can not prevent the further reproduction and growth of microorganisms in meat. In order to prevent or slow down the propagation and growth of microorganisms, vacuum packed meat should be stored in a temperature environment between 0 ℃ and 3 ℃. Since no resin alone can provide us with all the characteristics necessary for good packaging, we must use them together. Because oxygen will promote the reproduction and growth of microorganisms, and will promote the discoloration of fresh meat and the oxidation of its fat, it is the main factor for the deterioration and corruption of fresh meat. Under the condition of water permeability, which may lead to the transition to market consumption, the loss of water will lead to the reduction of the weight of fresh meat

polyamide (PA) packaging materials with anti oxygen isolation function are called medium isolation materials, which can obtain a storage life of 3 ~ 21 days for fresh meat. However, if higher isolation materials such as vinyl alcohol (EVOH) or polyvinyl chloride (LDPE) are used, I don't think that the rural areas can obtain a storage life of 21 ~ 120 days after 7 years of neglect. The premise of the above two cases is that the packaged fresh meat must be stored in an environment of 0 ℃ ~ 3 ℃

plasticosdise chooses polyamide (PA) and vinyl alcohol (EVOH) as isolation materials. The reason why it does not choose polyvinyl chloride (PVDC) is because of its high corrosion, which means that more complex machines must be used for production. In some countries in Europe, polyvinyl chloride (PVDC) has been banned as packaging material

the structure selection of packaging materials mainly depends on: the type of meat to be packaged, the quantity of meat to be packaged, the storage period required for fresh meat, the presence of bones, and the stacking and transportation of packages

it can minimize energy input

albert aviation industry development promotes the market value of polymer composites to continue to rise. Chairman o pointed out that the structure of various films can be obtained by using multi-layer coextrusion extruder. This kind of equipment can produce blown film or salivating film. We must keep in mind that the more good film coexistence performance we want to obtain, the more layers of film, and the more extruders we need to process and manufacture

in terms of the production of isolation film for vacuum packaging, coextrusion and extrusion for film blowing is the cheapest, universal and effective method. Chairman Alberto believes that the use of 5-layer or better 7-layer structural film can meet all the requirements for good packaging of fresh meat