PACKAGING STRATEGIES FOR FRESH AND PROCESSED FOODSfabmbevent.weebly.com/uploads/2/8/8/5/28858551/...PACKAGING STRATEGIES FOR FRESH AND PROCESSED FOODS Manitoba Food Processors Association

PACKAGING STRATEGIES FOR FRESH AND PROCESSED FOODS

Manitoba Food Processors AssociationUniversity of Manitoba, Oct. 7-8, 2015

Dan Siegel

Presentation Scope

With an emphasis on fresh meat color:

Describe how flexible packaging film specifications can be

designed to delay the quality degradation of fresh and processed

foods so as to extend shelf life.

SELECTED FOODS

Cheese

Produce

Fresh Seafood

Fresh Poultry

Fresh Red Meat

Cured Processed Meat

©BEMIS COMPANY, INC. 2015 -

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FILM RAW MATERIAL IS RESIN PELLETS

PACKAGING FILMS

Resin Pellets

Film

Barrel

Extrusion Die

Screw

PACKAGING FILMS

Monolayer Film:

Examples:

PVC (Saran®) Stretch Wrap

Poly Bags

PACKAGING FILMS

3 Layer Film:

Sealant

Barrier

Strength

THE PACKAGE

SELECTED FOODS

Cheese

Produce

Fresh Seafood

Fresh Poultry

Fresh Red Meat

Cured Processed Meat


CONFIDENTIAL11

CHEESE

©BEMIS COMPANY, INC. 2015 - CONFIDENTIAL12

High Barrier Film

Format is Modified Atmosphere

Carbon Dioxide

MAP Package from HFFS Machine

PRODUCE


Bag from VFFS Machine

Packaging Film is Permeable

Goal is to maintain a reduced

oxygen atmosphere that slows

down respiration

FRESH SEAFOOD


Permeable Films

needed for safety.

OTR > 10,000 cc/m2

Vacuum Skin Pack

FRESH POULTRY


Typical Wrapped Tray

Permeable Films Prevent

“Containment Odor”

Shelf life > 14 days

FRESH RED MEAT


Typical Wrapped Tray

PVC stretch film (oxygen

permeable), soaker pad and

foam tray.

Shelf life < 5 days

FRESH RED MEAT COLOR CHEMISTRY


Myoglobin, MW = 17,000

Heme Group, MW = 620

FRESH MEAT COLOR CHEMISTRY


Note: O2 = “myoglobin blooming agent”

Oxygenation

Oxidation

Reduction

Deoxygenation

Metmyoglobin

Oxymyoglobin

Deoxymyoglobin

COLOR BLOOM

O2 = “myoglobin blooming agent”



METCURVE – PVC WRAPPED TRAY

Time (days)

100 %

0 %

40 %

OXY

MET

DEOXY

Re

lati

ve P

erc

en

tage

0 5 10

FRESH CUT MEAT WITHOUT PACKAGING


Red surface slowlyoxidizes to brown

Atmospheric Oxygen

Raw Meat(deoxymyoglobin)

Surface Bloomswithin minutes

GROUND BEEF


Metmyoglobin

Brown

Deoxymyoglobin

Purple

Oxymyoglobin

RedMetmyoglobin

Brown

Deoxymyoglobin

Purple

Oxymyoglobin

Red

FRESH RED MEAT OPTIONS


PACKAGING FORMATS

1. Vacuum with Breathable Film

2. Vacuum with Barrier Film

3. MAP with High Oxygen

4. MAP with Carbon Monoxide

5. FreshCase®

1. VACUUM WITH BREATHABLE FILM(FROZEN STEAKS)


LowBarrier Film


Color life = 3 weeks frozen

REQUIREMENTS

Film OTR > 5000 cc/m2/24 hr

Raw Materials Age > 14 days

2. VACUUM WITH BARRIER FILM(CASE READY FRESH MEAT)


HighBarrier Film


Time Lapse = 2 days; Shelf Life > 28 days

REQUIREMENTS

Film OTR < 30 cc/m2/24 hr

Raw Materials Age < 14 days

3. MAP WITH HIGH OXYGEN(CASE READY FRESH MEAT)


Oxygen as a Myoglobin Blooming Agent

Shelf Life = 10 - 14 days



0 5 10 15

Time (days)

Rela

tive

Perc

en

tag

e

100 %

0 %

40 %

OXY

MET

DEOXY

METCURVE - MAP TRAY HIGH OXYGEN

3. MAP WITH HIGH OXYGEN


Barrier Film

Headspace

60-80% Oxygen

Shelf Life = 10 days


PREMATURE BROWNING


60° C Internal

BLACK BONE


4. MAP WITH CARBON MONOXIDE(CASE READY FRESH MEAT)


CO, Myoglobin Blooming Agent

Shelf Life > 28 days



Motherbag

MYOGLOBIN CARBOXYLATION:

Carboxy

Myoglobin

(Fe 2+)

Deoxy

Myoglobin

(Fe 2+)

(Fe 2+)

(Fe 3+)

Oxy

Met

Carbon monoxide, CO is a myoglobin blooming agent.

Fresh Meat Color ChemistryFRESH MEAT COLOR CHEMISTRY


100 %

0 %

40 %

Oxy

Met

Deoxy

Carboxy

0 5 10 15 60

Metcurve – Map with CO

Fresh Meat Color ChemistryFRESH MEAT COLOR CHEMISTRY


Raw Meat

Packaging Film

0% Oxygen, 0.4%Carbon Monoxide

Headspace

Shelf Life > 28 days



5. FRESHCASE®


Package Exterior

Sealant Layer

Meat Product Surface

Barrier Layer

Invisible Sodium Nitrite Crystals

Outer Layer

Fresh Meat Color ChemistryPACKAGING FILM CROSS SECTION


Nitrosylated Myoglobin auto-oxidizes to brown in the presence of oxygen.

In the absence of oxygen brown is reduced to red by enzymes in the meat.

Fresh Meat Color ChemistryFRESHCASE® FILM EFFECT ON COLOR


Nitric OxideMyoglobin

(Fe 2+)

Deoxy

Myoglobin

(Fe 2+)

(Fe 2+)

(Fe 3+)

Oxy

Met

+ NaNO2

NitrosoMetmyoglobin

(Fe 3+)

100 %

0 %

40 %

Met

Deoxy

Nitroxy

0 5 10 15 60

Metcurve – Vac Pack with Nitrite Film

Fresh Meat Color ChemistryFRESHCASE® FILM EFFECT ON COLOR

Oxy


Raw Meat

FreshCase® Film

Time Lapse = 1-2 days

Stable Color Life > 28 days

5. FRESHCASE® (CASE READY FRESH MEAT)


Raw Meat

5. FRESHCASE®


Beef Strip Steaks

Conventional Film

Nitrite Containing Film

Raw Meat

5. FRESHCASE®


Control Film Nitrite Containing Film

PORK CHOPS

NITROSYL HEMOCHROME PIGMENT

NOTE: Nitrogen monoxide (NO) is a hemochrome blooming agent

Nitrite (NO2) is a hemochrome stabilizing agent

CURED PROCESSED MEAT


MetHemochrome

(Fe 3+)

NitrosylHemochrome

(Fe 2+)

oxidation

reduction

e-

e-

PROTECTING CURED MEAT COLOR


Cooked Cured Meat

Met Hemochrome

Nitrosyl Hemochrome

Atmospheric Oxygen

CURED MEAT WITHOUT PACKAGING


Cooked Cured Meat

HighBarrier Film

Nitrosyl Hemochrome

Atmospheric Oxygen

CURED MEAT WITH VACUUM PACKAGING(HIGH BARRIER FILM)


0Time (days)

Rela

tive

Perc

en

tag

e

100 %

0 %

40 %

Nitrosyl

Hemochrome

MetHemochrome

30 60 90

METCURVE – VAC PACK CURED MEAT

CURED MEAT COLOR CHEMISTRY


Hot Dogs at 60 days

EFFECT OF BARRIER ON COLOR

Layer ofmet hemochrome


Cooked Cured Meat

HighBarrier Film

Nitrosyl Hemochrome

Headspace Residual O2

CURED MEAT WITH MAP



CONFIDENTIAL53

Documents

PACKAGING STRATEGIES FOR FRESH AND PROCESSED FOODSfabmbevent.weebly.com/uploads/2/8/8/5/28858551/...PACKAGING STRATEGIES FOR FRESH AND PROCESSED FOODS Manitoba Food Processors Association