MODERN TYPES OF POULTRY MEAT AND MEAT PRODUCTS PACKAGING

Abstract

The authors have researched modern types of poultry meat and meat products packaging. Packaging is one of the topical issues of modern manufacturing and product promotion on the market, as well as a priority for nanoresearching. The main problem for packaging fresh poultry meat is spoilage by microorganisms, especially belonging to the genus Pseudomonas and Achromobacter. Reproduction and vital activity of these aerobic bacteria are effectively inhibited carbon dioxide gas for packaging fresh poultry meat in the gas atmosphere, is from 20 to 100 %. It is necessary to consider the likelihood of fluid and minimize packaging when packaging the white meat poultry. It should be noted that developments in the field of packaging technology of meat products is aimed at enhancing the use of polymeric skins materials with high protective properties, which help preserve product quality. Special attention is paid to such properties of packaging materials: gas and vapor permeability, high heat resistance, rigidity and tensile strength, processability during processing on packaging machines. For meat products packaging polyolefin skins, polyvinylidene chloride and combined thermoformed packaging materials, antibacterial materials on the basis of hygienically safe latexes are used. These skins are produced from polyethylene compositions and have great advantages over conventional paper: aromatherapist and ironpriest, low gas permeability, resistance to water and chemical reagents, ease of sealing the package by welding. Skins retain performance over a wide temperature range and are widely used for packing meat products. The most attractive for fresh meat and meat products storage is the method of packaging with vacuum or modified atmosphere (MAP) useing.