China’s total meat production has been ranking first in the world since 1990. However, the proportion of meat processed products in China only accounts for 10% of the total meat production. The developed countries in the world generally reach a ratio of about 50%. Even as high as 70% or more, the gap with the advanced level is quite large.
What's more important is that the variety and quality of meat products lag behind the advanced level in the world. One of the key reasons is the packaging technology of meat products, mainly the development of flexible packaging technology.
In the past 30 years, China's meat industry has experienced two major developments. The first time began in the early 1980s. With the introduction of foreign advanced meat processing equipment and technology at that time, it led to the development of frozen frozen meat and western-style cooked meat products; the second time was from the 20th century. In the decade since the beginning of the decade, there has been the development of products represented by the separation of cooled meat as well as ham and Chinese meat products in small packages.
After entering the 21st century, under the new situation of accession to the WTO, China's meat industry will face a new period of development. During this period, the development of the meat industry will not only be reflected in quantity, but also the most important manifestation of the meat industry. In terms of quality, high-quality, safe and reliable meat products will continue to emerge. Low-temperature meat products, fermented meat products, and industrially-produced Chinese-style meat products will be the direction of future development.
The history of China's meat food development is closely related to the development of packaging technology. The main one is related to the technology of flexible packaging. The technical innovation of the meat industry needs the support of flexible packaging technology. On the contrary, the emergence of new flexible packaging technology also promotes the meat industry. development of. In the past secondary development period, the development of many domestic soft packaging technology equipments lags behind the development of meat products, which has caused many soft packaging companies in China to lose a lot of opportunities and allowed a considerable amount of imported packaging materials and packaging machinery and equipment to occupy the domestic market. The purpose of this study is to remind the domestic industry to pay attention to all aspects of the flexible packaging industry, and no longer miss the third opportunity, accelerate the technological progress and product development of the flexible packaging industry, to meet the third major development of China's meat industry. The following describes the soft packaging technology and development direction of meat products from fresh meat and meat products.
Fresh meat soft packaging
It is expected that in the next 5-10 years, China's meat production will continue to grow at a rate of 5%-10% per annum. The main one is the development of fresh meat. How to keep up with this kind of development is a concern in the industry. The soft packaging of fresh meat mainly solves the problem of safety and quality of meat in the circulation of consumption. Live meat slaughtered by pigs, cattle, etc. will produce a series of biochemical changes, from the rigid period to the end of the mature period, the quality of meat is constantly changing, if you do not adopt scientific packaging and quality assurance technology, raw meat is very fast Corruption will deteriorate. In response to the requirement for quality of fresh meat, domestic and international technologies such as freezing, refrigeration, radiation sterilization, chemical antisepsis, vacuum packaging, and air-packing have been combined.
In the early 1980s, frozen meat in the Chinese market accounted for a large proportion of the time. At that time, many foreign advanced equipment and technologies for separating and packaging frozen meat were introduced. The main packaging materials began as single-layer polyethylene bags and later developed into nylon. / Polyethylene bag flexible packaging, packaging form from simple single-film plastic bag to composite bag vacuum packaging and soft film forming vacuum packaging form. In addition to the domestically-made vacuum sealing packaging machine, the imported soft film forming filling and sealing machine (FFS machine) was the most advanced flexible packaging equipment at the time.
The packaging products are mainly frozen and divided into small packages such as thigh meats, big platoons, small ribs, meat mash and other products, which play a certain role in meeting the market demand at that time. However, the soft packaging of fresh meat at the time was generally at a low level. The packaging materials were mainly made of polyethylene film. Due to the high moisture permeability of polyethylene materials, the dry meat consumption during the preservation period was heavy and the frost within the bags was serious. The appearance and shape of the packaging are poor, and most of the products are printed and decorated roughly. Therefore, in the 1980s, China's fresh meat, including frozen meat packaging, had a low commercial level.
Cooked meat products are rich in protein, microorganisms are very easy to breed, and the fat in meat products is easily oxidized and degraded in storage. Therefore, the key to soft packaging technology of cooked meat products is to enable products to extend shelf life and ensure food safety and quality.
China's cooked meat products can be divided into two categories: Chinese-style cooked meat and Western-style cooked meat products. The past industrialized production and packaging technologies of Chinese-style cooked meat products are relatively backward, and the products are mainly divided into traditional sauce halogens, barbecues, and bad drunks. Dry products and other varieties; Western-style meat products have a high degree of industrialization. The main products are western-style ham products with square legs and round legs, enema products with red sausage and small bowel, and other western products such as bacon and salad rice. . Due to the different processing conditions and different quality requirements of various products, the flexible packaging forms and technologies of these cooked meat products are different. The following describes the main soft packaging technology of cooked meat products.
1. Cooking and soft cans
In the 1970s, China began to use retort pouches and soft cans for the study of packaging technology for cooked meat products. The soft canned materials were mainly composed of PET/AL/CPP three-layers, while the transparent cooking bags consisted of PET/CPP or PA/ CPP-based. Due to the good barrier property and light-proof performance of the soft cans made of aluminum foil, the soft-vacuum-packaged meat products can be stored at room temperature for 6-12 months after being pasteurized. In addition, the packaging is easy to carry, easy to open, so there is a certain consumer market, products are hooves, chicken, duck sauce and other traditional Chinese meat products. Due to the high-temperature sterilization treatment, the flavor of the product is deteriorated, the texture is crisp, and the canned taste is a common problem in the cooking bag and the soft canned package, which restricts the development market of the packaged product to some extent. Because of the low barrier property of the transparent cooking bag made of PET/CPP or PA/CPP two-layer material, the packaged meat products are easily oxidized and deteriorated, so the shelf life is not long. At present, transparent high-barrier packaging materials are the focus of international development. The development of MXD6 nylon, EVOH composite films, and silicon oxide (SiOx) series of vapor-deposited films has greatly improved the display and protection of products. The development and application of new sterilization technologies such as ultra-high pressure sterilization, irradiation, and microwaves provide applications for the application of these materials. We should pay attention to the research and development of these flexible packaging materials with good transparency and high barrier properties.
2. Aseptic packaging and semi-sterile packaging
Aseptic packaging and semi-sterile packaging technology was first developed and applied to Western-style meat products, using aseptic soft packaging materials, and packaging sterilization-treated meat products in a sterile environment to maximize the preservation of food products. The original flavor and products circulate under low temperature conditions. Western-style round legs, square legs, and sliced ​​western-style meat products are difficult to sterilize as a result of solid foods. Therefore, most of them use semi-sterile packaging technology. The packaging materials include EVOH and PVDC. High-barrier multi-layer aseptic films or sheets made of coextruded materials such as PE, PA, etc., and compound heat-shrinkable films are also used in aseptic packaging. Aseptic packaging and semi-sterile packaging technology for Chinese meat products needs further development and research. The breakthrough of this kind of technology will maintain the original flavor of Chinese meat products and extend the shelf life, which has a very broad application prospect.
3. Pasteurized packaging
In the next few years, China will vigorously develop low-temperature meat products. Among them, the key technology is the low-temperature meat products. The low-temperature meat products are increasingly favored by the market because they keep the nutrition and flavor of the products to the maximum.
One of the key technologies for the preservation of low-temperature meat products is pasteurization packaging, that is, the product is rapidly cooled after pasteurization after packaging, in order to eliminate microbial contamination during the packaging process. This kind of meat packaging can be applied to most of them.
What's more important is that the variety and quality of meat products lag behind the advanced level in the world. One of the key reasons is the packaging technology of meat products, mainly the development of flexible packaging technology.
In the past 30 years, China's meat industry has experienced two major developments. The first time began in the early 1980s. With the introduction of foreign advanced meat processing equipment and technology at that time, it led to the development of frozen frozen meat and western-style cooked meat products; the second time was from the 20th century. In the decade since the beginning of the decade, there has been the development of products represented by the separation of cooled meat as well as ham and Chinese meat products in small packages.
After entering the 21st century, under the new situation of accession to the WTO, China's meat industry will face a new period of development. During this period, the development of the meat industry will not only be reflected in quantity, but also the most important manifestation of the meat industry. In terms of quality, high-quality, safe and reliable meat products will continue to emerge. Low-temperature meat products, fermented meat products, and industrially-produced Chinese-style meat products will be the direction of future development.
The history of China's meat food development is closely related to the development of packaging technology. The main one is related to the technology of flexible packaging. The technical innovation of the meat industry needs the support of flexible packaging technology. On the contrary, the emergence of new flexible packaging technology also promotes the meat industry. development of. In the past secondary development period, the development of many domestic soft packaging technology equipments lags behind the development of meat products, which has caused many soft packaging companies in China to lose a lot of opportunities and allowed a considerable amount of imported packaging materials and packaging machinery and equipment to occupy the domestic market. The purpose of this study is to remind the domestic industry to pay attention to all aspects of the flexible packaging industry, and no longer miss the third opportunity, accelerate the technological progress and product development of the flexible packaging industry, to meet the third major development of China's meat industry. The following describes the soft packaging technology and development direction of meat products from fresh meat and meat products.
Fresh meat soft packaging
It is expected that in the next 5-10 years, China's meat production will continue to grow at a rate of 5%-10% per annum. The main one is the development of fresh meat. How to keep up with this kind of development is a concern in the industry. The soft packaging of fresh meat mainly solves the problem of safety and quality of meat in the circulation of consumption. Live meat slaughtered by pigs, cattle, etc. will produce a series of biochemical changes, from the rigid period to the end of the mature period, the quality of meat is constantly changing, if you do not adopt scientific packaging and quality assurance technology, raw meat is very fast Corruption will deteriorate. In response to the requirement for quality of fresh meat, domestic and international technologies such as freezing, refrigeration, radiation sterilization, chemical antisepsis, vacuum packaging, and air-packing have been combined.
In the early 1980s, frozen meat in the Chinese market accounted for a large proportion of the time. At that time, many foreign advanced equipment and technologies for separating and packaging frozen meat were introduced. The main packaging materials began as single-layer polyethylene bags and later developed into nylon. / Polyethylene bag flexible packaging, packaging form from simple single-film plastic bag to composite bag vacuum packaging and soft film forming vacuum packaging form. In addition to the domestically-made vacuum sealing packaging machine, the imported soft film forming filling and sealing machine (FFS machine) was the most advanced flexible packaging equipment at the time.
The packaging products are mainly frozen and divided into small packages such as thigh meats, big platoons, small ribs, meat mash and other products, which play a certain role in meeting the market demand at that time. However, the soft packaging of fresh meat at the time was generally at a low level. The packaging materials were mainly made of polyethylene film. Due to the high moisture permeability of polyethylene materials, the dry meat consumption during the preservation period was heavy and the frost within the bags was serious. The appearance and shape of the packaging are poor, and most of the products are printed and decorated roughly. Therefore, in the 1980s, China's fresh meat, including frozen meat packaging, had a low commercial level.
Cooked meat products are rich in protein, microorganisms are very easy to breed, and the fat in meat products is easily oxidized and degraded in storage. Therefore, the key to soft packaging technology of cooked meat products is to enable products to extend shelf life and ensure food safety and quality.
China's cooked meat products can be divided into two categories: Chinese-style cooked meat and Western-style cooked meat products. The past industrialized production and packaging technologies of Chinese-style cooked meat products are relatively backward, and the products are mainly divided into traditional sauce halogens, barbecues, and bad drunks. Dry products and other varieties; Western-style meat products have a high degree of industrialization. The main products are western-style ham products with square legs and round legs, enema products with red sausage and small bowel, and other western products such as bacon and salad rice. . Due to the different processing conditions and different quality requirements of various products, the flexible packaging forms and technologies of these cooked meat products are different. The following describes the main soft packaging technology of cooked meat products.
1. Cooking and soft cans
In the 1970s, China began to use retort pouches and soft cans for the study of packaging technology for cooked meat products. The soft canned materials were mainly composed of PET/AL/CPP three-layers, while the transparent cooking bags consisted of PET/CPP or PA/ CPP-based. Due to the good barrier property and light-proof performance of the soft cans made of aluminum foil, the soft-vacuum-packaged meat products can be stored at room temperature for 6-12 months after being pasteurized. In addition, the packaging is easy to carry, easy to open, so there is a certain consumer market, products are hooves, chicken, duck sauce and other traditional Chinese meat products. Due to the high-temperature sterilization treatment, the flavor of the product is deteriorated, the texture is crisp, and the canned taste is a common problem in the cooking bag and the soft canned package, which restricts the development market of the packaged product to some extent. Because of the low barrier property of the transparent cooking bag made of PET/CPP or PA/CPP two-layer material, the packaged meat products are easily oxidized and deteriorated, so the shelf life is not long. At present, transparent high-barrier packaging materials are the focus of international development. The development of MXD6 nylon, EVOH composite films, and silicon oxide (SiOx) series of vapor-deposited films has greatly improved the display and protection of products. The development and application of new sterilization technologies such as ultra-high pressure sterilization, irradiation, and microwaves provide applications for the application of these materials. We should pay attention to the research and development of these flexible packaging materials with good transparency and high barrier properties.
2. Aseptic packaging and semi-sterile packaging
Aseptic packaging and semi-sterile packaging technology was first developed and applied to Western-style meat products, using aseptic soft packaging materials, and packaging sterilization-treated meat products in a sterile environment to maximize the preservation of food products. The original flavor and products circulate under low temperature conditions. Western-style round legs, square legs, and sliced ​​western-style meat products are difficult to sterilize as a result of solid foods. Therefore, most of them use semi-sterile packaging technology. The packaging materials include EVOH and PVDC. High-barrier multi-layer aseptic films or sheets made of coextruded materials such as PE, PA, etc., and compound heat-shrinkable films are also used in aseptic packaging. Aseptic packaging and semi-sterile packaging technology for Chinese meat products needs further development and research. The breakthrough of this kind of technology will maintain the original flavor of Chinese meat products and extend the shelf life, which has a very broad application prospect.
3. Pasteurized packaging
In the next few years, China will vigorously develop low-temperature meat products. Among them, the key technology is the low-temperature meat products. The low-temperature meat products are increasingly favored by the market because they keep the nutrition and flavor of the products to the maximum.
One of the key technologies for the preservation of low-temperature meat products is pasteurization packaging, that is, the product is rapidly cooled after pasteurization after packaging, in order to eliminate microbial contamination during the packaging process. This kind of meat packaging can be applied to most of them.
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