The benefits of vacuum packaging and inflatable packaging for food
Vacuum or air-packed storage can be used for short-term storage of cut meat. If stored at -2 ℃~-3 ℃, its storage period can reach 6~12 months. With the increase in the sales of first-cut meat, the method of using vacuum or air-filled packaging to store meat is becoming more and more popular, and vacuum packaging machines also play an important role here. Vacuum packaging is the use of airtight composite packaging bags, under the condition of vacuum degree of -0.4~-0.8 MPa, the meat is packaged by vacuum packaging machine. Vacuum-packing and dividing meat can avoid the adverse effect of oxygen on meat and inhibit the reproduction of aerobic bacteria. In the sub-chain system, the shelf life of vacuum-packed cut meat can reach at least 3 weeks, but the meat color is darker. When the packaging is removed and the product is exposed to air, its bright red color returns. Vacuum packaging can be used for the packaging and storage of wholesale quarter carcasses, retail meat and minced meat. Air-filled packaging is the latest technology to control spoilage microorganisms and extend the shelf life of fresh meat. The basic principle of inflatable packaging is to change the gas composition and concentration of the packaging container or packaging bag meat. The commonly used gases are carbon dioxide, nitrogen and oxygen. Carbon dioxide mainly inhibits the growth of bacteria and mold; nitrogen can prevent the gasification and rancidity of fat and the collapse of packaging, and can also inhibit the growth of mold; oxygen can inhibit the growth of anaerobic spoilage microorganisms. Modified atmosphere storage in which carbon dioxide, nitrogen and oxygen are organically combined in a certain proportion is a very effective storage method. 10% carbon dioxide, 85% nitrogen and 5% oxygen can make the shelf life of fresh meat reach more than 10 days.
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