Meat Packaging

Foods that are sensitive towards oxygen can easily get deteriorated in its presence due to oxidative degradation. And, meat is the type of food that is prone to the growth of fungi and microorganisms in the presence of oxygen.

Hence, utmost care needs to be taken during its packaging so as to protect it against the adverse effects of oxygen penetration. It is important to keep the oxygen level close to zero inside the meat packaging as aerobic bacteria needs oxygen to survive and can’t live in an atmosphere devoid of oxygen.

Vacuum packaging can be sought after as another method of packaging meat for prolonging the shelf life of the product but since meat is a fragile food hence vacuum packaging wouldn’t be an appropriate choice and use of oxygen absorbers remains the great choice in this case and also it is preferred by the manufacturers for the kind of convenience that it brings along.

Packaging meat with oxygen absorbers helps to enhance the shelf life by absorbing the oxygen that has penetrated into the packaged product from surroundings either during the packaging or slowly over the period of time. Hence, it becomes important to use the oxygen absorber in meat packaging as it prevents food from turning rancid, also presence of oxygen leads to the growth of microorganisms which further boosts the possibility of food poisoning in such foods.

Sorbeads’ oxygen absorbers for meat packaging come in customized packets which contain the blend of zeolite and chelated carbon and are packed in Tyvek paper, polyester and polyethylene packaging materials. Among these Tyvek paper material is USFDA approved and this material is non-toxic and hygienic for use which makes it a best choice for packaging the both food and pharmaceuticals. Porosity of Tyvek paper allows the air to move in and out of the bags making it the best packet material for oxygen absorbers meant to be used for the packaging of meat.

A blend of zeolite and chelated carbon is effective at preserving the meat against the undesirable changes that might occur in presence of oxygen affecting its taste and odor. Oxygen absorbers can increase the shelf life of the product considerably and preserve the freshness of the product without using any additives or chemicals. They also help in preventing contamination from mold, worms and other aerobic organisms and protect the food with high lipid content against rancidity, discoloration and flavor defects.