Learn from Foreign Professional Packaging Technology to Help Meat Safety
August 14 10:03:56, 2022
Introduction: In recent years, China's food safety issues have been rising one after another, causing a lot of hot debates. Raising the safety and quality of food has become the expectation of the whole society, and the promotion of food safety of meat products through professional packaging is actually a very effective means.
Meat is an indispensable ingredient on the table of daily life of people, and occupies an important position in the human food chain. In recent years, China's food safety problems have arisen one after another, causing a lot of heated debates. Raising the safety and quality of food has become the expectation of the whole society, and the promotion of food safety of meat products through professional packaging is actually a very effective means.
First of all, take a look at the status of China's meat safety - China's meat and food inspections began in 1990 and were first arranged in the three cities of Beijing, Tianjin, and Shanghai. The qualification rates were 70%, 50%, and 30%, respectively. It is only 50%. The main problem is that microorganisms are exceeding the standard, and food additives and nitrite residues are excessive. The cause of the problem is that many manufacturing companies have poor processing conditions and poor sanitation management. The packaging of meat products is still in the initial stage. Bulk meat products are mainly sold in bulk, and the secondary pollution in circulation is also serious.
In recent years, with the improvement of food safety awareness, large-scale meat manufacturers have continuously improved their production and processing conditions and obtained various certifications, such as HACCP and various ISO quality management system certifications, so that problems can be effectively improved. However, from feeding, slaughter, storage, transportation to sales, to the people's table, any problems in the chain will affect food safety.
In developed regions such as Europe, America and Australia, aquaculture will be concentrated in large-scale farms, which will help control the outbreak; Second, slaughtering animals in large slaughterhouses, good machinery and equipment, and quarantine and inspection will enable hygiene to be controlled; carcasses will be pre-cooled. After the row of acid enters the segmentation process, the meat will be divided into various parts of meat according to the market needs; after the separation, the high barrier vacuum shrink bag will tightly protect the healthy meat and then store it to the zero-degree cold storage; At the time, the packed and packaged meat in the refrigerated truck can save the manufacturer about 25% of the transportation cost compared to the direct transport of the carcass.
In developed countries, vacuum-shrinkable packaged red meat products—cow, sheep, pig, etc., can achieve shelf life of 100, 70, and 45 days, respectively, under stringent cold chain conditions, which can result in terminal storage, shipment, and sales. Great economic benefits increase.
Next, the meat products will be mainly diverted to two channels: directly into the supermarket storage room, or into the distribution processing center. The meat products entering the supermarket are packaged and opened by supermarket employees only before the sale, or they are not opened and sold on the shelves; the meat that enters the distribution processing center is further processed to be retailable. Terminal-sale boxed meat products. In this way, the product is strictly protected during the entire process from production to transportation and sales, and secondary pollution is avoided. Further, the regulation of packaged meat makes it possible to establish a food safety traceability system. Consumers can confirm that the package has not been opened by observing the specific seal on each product's seal and take it home safely.
(Original title: Specification of professional packaging technology for meat safety food safety)
