1. PACKAGING RED MEAT, POULTRY, AND FISH Food Technology and Safety

2. Why Is Packaging Important? Protects food from contamination, light, physical and chemical changes Packaging is almost as important as how food is preserved Poor or damaged packages can undo the benefits of preservation No matter the preservation method, food can still spoil if microorganisms or moisture penetrate the package Provide manufacturers an opportunity to market their product without having to be present Some packages allow consumers to see the product

3. Types of Packaging Containers Primary Container Any packaging that comes in direct contact with a food product Secondary Container Container that holds the primary container Tertiary Container Container that holds several secondary containers together

4. What Has Caused Packages to Change? Safety Food Quality Convenience Expense Environmentally Safe Marketing Appeal (Mehas & Rodgers, 2006, p. 463)

5. Materials Suitable for Packaging Meats Packages suitable for meats include : Wax- or paraffin-treated kraft papers Aluminum foil Films Laminated foils Food-grade “plastic” dips (Dermatex ®) Cans Selection depends upon the function the packaging material must perform

6. Characteristics of Suitable Packages Have low moisture-vapor transmission Have differing oxygen permeability Have good tensile strength and are puncture resistant Are pliable Will maintain strength and pliability at sub-zero temperatures Are non-toxic Are odorless Are easy to mark for identification Will peel from the meat when frozen (good stripping qualities Are greaseproof and stainproof Provide good sealing properties (Romans, Costello, Carlson, Greaser, & Jones, 2001, pp. 723-724)

7. References Cassens, R. G. (1994). Meat preservation: Preventing losses and assuring safety. Trumbull, CT: Food & Nutrition Press, Inc. Mehas, K. Y., & Rodgers, S. L. (2006). Food science: The biochemistry of food and nutrition (5 th ed.). New York, NY: Glencoe/McGraw Hill. Romans, J. R., Costello, W. J., Carlson, C. W., Greaser, M. L., & Jones, K. W. (2001). The meat we eat (14 th ed.). Danville, IL: Interstate Publishers, Inc. Ward, J. D. (2015). Principles of food science (4 th ed.). Tinley Park, IL: The Goodheart-Wilcox Company, Inc.

8. THIS PRESENTATION WAS DEVELOPED IN PARTIAL FULFILMENT OF THE TEXAS EDUCATION AGENCY EDUCATIONAL EXCELLENCE PROJECT. © Texas Education Agency, 2014