L18 - Meat Packaging

Question 1

What is the purpose of packaging food?

Answer 1

1. protect product from contamination
2. prevent detioration
3. provide info to consumer
4. serve as a marketing tool

Question 2

History of Packing

Answer 2

<1960s: packaged in bags or paper as boxed beef
1960+: vacuum packaged bags
1980s: Cryovac 8300 (20 pieces per minute)
1990s: Cryovac 8600 (30 pieces per minute)

Question 3

Types of Packaging

Answer 3

1. PVC overwrap
2. Vacuum packaging
3. Modified atmosphere packaging (MAP)

Question 4

What does PVC stand for?

Answer 4

Polyvinyl chloride

Question 5

Styrofoam tray with PVC

Answer 5

1. uses oxygen permeable packaging film (saran)
2. designed for maximum “bloom” and bright red color (retail)
3. short shelf-life (3-4 days)
4. not good for freezing

Question 6

Vacuum packaging

Answer 6

1. excludes oxygen
2. dark/purple color
3. long shelf life
4. can freeze easily
5. increased purge

Question 7

Vacuum Packaging effects on microorganism growth

Answer 7

aerobic microorganisms cannot grow
LAB can grow (produce sour odor)

Question 8

Skin-tight Vacuum Packaging

Answer 8

1. uses a barrier film
2. reduces purge

Question 9

Cryovac TBG

Answer 9

TBG = taped bone guard
used for bone-in subprimals

Question 10

Process of Modified Atmosphere Packaging

Answer 10

Process by which a mixture of gases of defined composition is either
1. flushed into a gas impermeable package containing meat
2. injected into a storage container in which meat is packaged into a highly gas permeable and moisture impermeable film

Question 11

Advantages of MAP

Answer 11

1. extend color and shelf-life
2. good presentation (appearance)
3. Does not compact the product

Question 12

Disadvantages of MAP

Answer 12

1. Leakers are difficult to identify
2. Quality issues (Hiox-MAP and oxidation)
3. Larger bulky package
4. Expensive

Question 13

Gases used in MAP

Answer 13

O2, CO2, N, CO

Question 14

Oxygen

Answer 14

1. prevents anaerobic spoilage
2. 5% ideal to maintain OxyMb (higher=discoloration)
3. potential quality defects w/ longer storage periods

Question 15

Carbon dioxide

Answer 15

1. bacteriostatic (extends lag)
2. 15-20% concentration ideal (higher = discoloration)

Question 16

Nitrogen

Answer 16

1. filler gas
2. 100% = brown discoloration

Question 17

Carbon monoxide

Answer 17

1. forms CarboxyMb (high thermal stability)
2. Persistent pinking
3. inhibits rancidity
4. 0.4% GRAS

Question 18

HiOx-MAP advantages

Answer 18

1. high percentage of oxymyoglobin (cherry red)
2. longer display color/shelf life (5-7 days color)
3. CO2 to prevent microbial growth

Question 19

Hi-Ox MAP disadvantages

Answer 19

1. Premature browning at 71C
2. Oxidation-related quality defects

Question 20

CO-MAP Advantages vs Disadvantages

Answer 20

Advantage: meat stays pink for longer (14-21 days color life)
Disadvantage: Persistent pinking & CO-MAP can mask the discoloration of spoiled meat due to bacterial growth

Question 21

Ultra LoOx MAP

Answer 21

1. uses double layers (inside- O2 permeable, outside- O2 impermeable)
2. minimizes oxidation during retail display
3. 3-4 days color life after blooming

Question 22

Gas concentrations per MAP

Answer 22

1. HiOx (.2 CO2, .8 O2)
2. Ultra-low Ox (.2 CO2, .8 N2)
3. CO-MAP (.2 CO2, .79 N2, .04 CO)