The meat packaging industry deals with the processing, packaging, and retailing of meat from farm animals like cattle, pigs, chicken and other farm animals. Typically, poultry is not included in this industry. However, with increased interest in healthy, organic food, this industry has seen an increase in sales of both ground meat and fresh poultry and eggs. Today’s meat packaging industry also offers to package for offcuts of meat like quarters, strips, sirloin tips and flank steak. The packaging for these specialty cuts is often referred to as stockinette bags in Adelaide.
The meat packaging process includes several steps which include prepping, cleaning and manufacturing. Before the manufacturing process, the meat must be cleaned and sorted to remove any smell or disease which may be present. This process is known as primary processing. During this stage, chemicals and moisture are removed from the meat, and it is prepared for the curing process.
Curing is the next step in the meat packaging industry. In this stage, tender, clean cuts of meat are marinated in a solution that contains a blend of ingredients that help to promote the growth of the meat. The solution is commonly used in preference to borate. After the curing process, the meat packaging industry will want to cool the product to room temperature and then pack the product into individual packages. While each package is individually wrapped, the retailer does not want each of these meat packages to open and reveal a brownish peeling exterior or grey interior.
The meat packaging industry uses a single absorbent pad, or multi-absorbent pad, to help prevent meat contamination. Absorbent pads are most commonly used when meat is packed in plastic or metal stock which is then deep-frozen. Meat that is being packaged in these types of containers must be thawed before it can be properly packed. A typical absorbent pad is made of heavy-duty vinyl, which is connected to an absorbent sock, which goes into the bottom of the bag. This pad works by holding the meat in place so that it does not absorb moisture and become damp while maintaining a tight seal so that air can circulate and not cause the meat to spoil.
A final step in the meat packaging process is the introduction of the seafood or poultry product into the final stage of the aging process. Many times, meat manufacturers and processors can age seafood products at the same time as they age the meat itself. This allows for products to be sold in markets where fresh seafood is a premium item. The final stage of this process is the modification of the atmosphere within the bags. In this final step, the product is placed into a sealed bag which is designed to hold specific quantities of air, moisture, and chemicals so that the product will be ready to be shipped to market.
This was a brief overview of some of the meat packaging materials available for seafood and poultry companies. As you can see, there are many options available when it comes to creating packages using stockinette bags in Adelaide for large cuts of meat. The foam trays, sponge rollers, and airtight bags are all necessary steps in the packaging process for seafood and poultry. Using one or more of these tools, companies can create effective packages for a wide variety of items, including frozen big cuts of meat. Using these tools to package seafood and poultry ensures that their products arrive fresh and in perfect condition on store shelves where people are eager to purchase them.