Application of vacuum packaging machines in the meat products industry

Application of vacuum packaging machines in the meat products industry

Meat products are also suitable for vacuum packaging. Cooked meat products mainly include Chinese-style meat products, Western-style meat products, and sausage products.

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Besides canning, Chinese-style meat products commonly use vacuum-filled packaging and heat-shrink packaging. Many Chinese products require high-temperature (120℃) sterilization after packaging, necessitating packaging materials capable of withstanding sterilization at temperatures above 121℃. Commonly used materials include PA(PET)/CPP, EVAL/CPP, and PA(PET)/A1 foil/CPP. These are typically vacuum-packed followed by high-temperature sterilization, resulting in a shelf life of up to 6 months; these are often referred to as resealable canned goods.

The main spoilage mechanisms of Chinese dried meat products include moisture absorption and mold growth, fat oxidation, and flavor changes. Packaging must be oxygen- and moisture-proof to prevent these issues. Suitable materials include BOPP/PA(PET)/PE, BOPP/PVA/PE, and PT/PE. To prevent the severe effects of light on meat products, foil-coated PA(BOPP)/PE and BOPP/Al/PE are commonly used, and nitrogen-filled or deoxygenated packaging is also possible. Dongguan Guangke Company's vacuum packaging machines can be used for meat products, bean products, pickled vegetables, and other dried and low-moisture foods.

For Western-style meat product packaging, some products undergo heat treatment at around 90℃ after filling and packaging. To ensure a dense product texture, the packaging material generally requires heat-shrinkable properties, such as PA, PET, and PVDC shrink films. Some products do not require high-temperature sterilization after finishing, so shrink film is also suitable. Some products do not require high-temperature sterilization after finishing. They can be packaged in opaque or transparent shallow trays made of PE or PS sheets through thermoforming, covered with a layer of transparent plastic film for stretch wrapping, or heat-shrink packaged with PA or PVC shrink film. These products have a short shelf life and need to be refrigerated at 4-6°C.

Sausage products are a type of cooked meat product that uses sausage casings as packaging material for filling and shaping. The product form, hygiene quality, storage and distribution, and commercial value of sausage products are directly related to the type and quality of the sausage casings. Each type of sausage casing has its own unique properties. When selecting casings, one should consider their edibility, permeability, shrinkage, sealing, oil and water resistance, heat and cold resistance, aging resistance, and strength, based on the product requirements.