For years, packing products companies have run into difficulties when it comes to the question of packing and shipping meat. The food can often last just a few days at most before going bad, and its freshness is one of the common reasons why a consumer would purchase it in the first place. There are new and better ways frequently entering the market, however, that companies and consumers alike can benefit from.
According to World Poultry, there's one specific new product with plenty of benefits. In an effort to extend meat's shelf life, the industry has also found ways to expand meat's geographical sales possibilities, improve the ease of shipping, lower the cost of meat production on the environment and reinvigorate the product's premium nature.
"New packaging and processing technologies have major benefits for retailers, consumers and producers alike," Rabobank analyst Clara van der Elst told the news source. "For the retailer, less waste and fewer markdowns are conducive to lowering costs. Consumers benefit from a longer consumption period and fewer preservatives, in turn fulfilling demand for 'natural' foods, and producers benefit from increased market potential through an expanded geographical export range".
Export potential is especially growing in some European markets. The news source found that two options to improve reception of the meats can include vacuum skin packaging and carbon monoxide-modified atmosphere packaging. These two services may expand the window of sales for exporting meats to several other locations.
Up to 30 percent goes to waste
When as much as 30 percent of the world's global food supply may go to waste in this context, Global Meat News reported, there need to be new forms of fighting the waste. One expert told the news source that about 1.3 billion tons of food waste, and 23 percent of the meat sector's global output, may get thrown away due to inept packing processes and a lack of protection.
As a result, many in the food industry are working to reduce the amount of packaging on products, both to improve the cost-effectiveness of the average shipment and to reduce carbon footprints. Over time, taking stock of the potential improvements when using this method may help businesses greatly. Another key trend noted in the market is that modified atmosphere packaging has been deemed too expensive for the benefits it provides. Instead, the meat industry aims to move more toward vacuum packaging.
Paper absorber may go further
One particular piece of technology may help the meat packing industry go much farther when it's being shipped. Pack World reported that one of the latest innovations is a new absorber that can be placed at the bottom of a traditional meat packing container. On the third or so day that the meat is being held, it begins to release juices. This absorber can recognize that moment and slowly emits CO2 over the next several days, lowering the meat's bacterial level and improving its retention of juices. This helps to keep the meat and its appearance fresh up until its expiration date.
Testing in the process of developing this absorber found that it may be able to extend shelf life of various meats for as many as two days and possibly longer for fish, assuming that the meat's quality, product flow and cold chain are up to snuff. It's hoped that if this absorber is used over a long period of time, it will be able to cut into the amount of wasted and discarded meat throughout the industry.
