Flexible packaging technology

Meat production in China since 1990 has been comfortably in the world, however, the proportion of deep processing of meat products in China accounts for only 10% of the total output of meat, is generally about 50% in the developed countries in the world, some countries even as high as 70% above. Meat products in China is fairly low compared with the advanced world level, especially the type and quality of meat products, including key reason involves the meat food packaging technology, mainly the development of flexible packaging technology.
Over the next five years to 10 years, our country meat production will be sustained growth in the growth rate of 5% ~ 10%. Mainly the development of fresh meat, fresh meat of how to keep up with the development of flexible packaging technology, is a big problem in the industry attention. Fresh meat of flexible packaging mainly solve the meat in the circulation of consumption and guarantee the quality safety problems. Pigs, cattle living after slaughter such as fresh meat will produce a series of biochemical changes, from rigid end stage to maturity, the quality of meat also is changing, if do not take the scientific technology of quality, fresh meat will soon rotten. For fresh meat and guarantee the quality of technology, the main packaging materials start is a single-layer polyethylene bag, later when the nylon/PE composite flexible packaging bags, packaging forms from simple single film laminate bag to compound bag vacuum packaging and soft film forming vacuum packaging, packaging equipment in addition to domestic vacuum sealing closed, the introduction of soft membrane forming, filling and sealing machine (FFS) is the most advanced flexible packaging equipment. Packing products mainly frozen split small legs, row, row, mince meat products, such as these to meet the market demand to play a role. But the fresh meat of flexible packaging in general in the low-level stage, packaging material is given priority to with polyethylene film, due to the moisture permeability of PE materials, frozen meat in the preservation period of dry consumption big, bag frost is serious, the appearance of the packaging and form is poor, most of the products printing decoration rough, so in the 1980 s of fresh meat in China, including the low level of frozen meat packaging. Since the 1980 s, as the meat market liberalisation, the variety of fresh meat consumption gradually by the fresh meat and frozen meat chilled meat product transfer. Into the 90 s, the rise of large and medium-sized cities supermarket, the popularity of household refrigerators, make the production and circulation market - consumption of cold chain form, for the advent of high quality fresh meat chilled meat created good conditions, chilled meat more flexible packaging materials currently using nylon/polyethylene composite membrane. Packing type except for pallet packaging and vacuum packaging, heat shrinkable packaging, plastic packaging, soft membrane forming vacuum packing and so on. Best circulation temperature within 0 ℃ ~ 4 ℃. At present compared with the advanced world level, the shorter the guarantee period of the chilled meat, chilled meat quality is not stable, packaging quality is not high, especially in heat shrinkable packaging industrial application of composite membrane were rare, inflatable packaging developed slowly. Proposed flexible packaging materials production enterprises attaches great importance to the development of domestic to nylon/PE, nylon/poly (vinyl alcohol)/polyethylene composite heat shrinkable packaging material; On the packaging machinery attaches great importance to the quality of vacuum packaging machine, small molding - the development of filling and sealing machine and other equipment, to meet the fresh meat the needs of the development of flexible packaging in the future. Cooked meat products with rich protein, microorganism is very easy to reproduce, and stored in easy oxidation of fat in meat products. Therefore, cooked meat products of flexible packaging technology is the key to make our products extend the shelf life, ensure the safety and quality. Cooked meat products in China can be divided into two broad categories, Chinese style western-style cooked meat and cooked meat products and cooked meat products in the past Chinese industrial production and packaging technology is relatively backward, the products are mainly divided into traditional sauce halogen, barbecue, dry products such as varieties; Western-style meat products industrialization degree is high.