Increasing consumption of meat is augmenting the growth of the fresh meat packaging market

 There are many advantages of fresh meat packaging. The major advantage of packaging of meat is that it can keep it fresh for a longer period of time when compared to storing it for a long time in the freezer. The following are the different types of fresh meat packing methods:

fresh meat packaging

 

Air-packing: This type of packaging is the most commonly used one around the world. It is also known as pressure packing or dry powder packaging. This involves using a highly pressurized air tank to pack the meat products. This helps in retaining the marinade taste and aroma for a longer period of time. Also, it prevents loss of moisture from the meat products during transportation.

Vacuum Packing: Another popular fresh meat packaging is vacuum packing. In this, the meat is wrapped in a bag that contains a fine mesh. Hence, the vacuum-packed meat stays fresh for a longer period of time than air-packed packaging. However, due to its bad quality, this packing is not preferred.

Spray Bottle Packaging: Similar to vacuum packing, the spray bottle packaging also keeps the meat fresh for a longer period of time. But, the advantage of this packaging is that it does not allow air or moisture into the product. Instead, the spray bottles are filled with a highly absorbent substance. The substances used in this packaging include dextrose or powdered sugar, calcium carbonate, silicon carbide, borax, cornstarch, salt, and other similar substances. This packaging is not liked by many, as it causes bacteria to build up.

Heat Transfer: This is another commonly used packaging method. This is also referred to as the hot wrapping method. In this, an airtight container containing heated air is placed over the packaged meat. This heating process makes the air go through the meat making it more tender and flavorful.

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