KR100775967B1 - Method for complex packaging of meat - Google Patents

Abstract

A method for packaging meat is provided to prevent early corrosion of the meat due to anaerobic bacteria to maintain a shape of products in a certain form. A method for packaging meat includes a package step of skin packaging the meat by inserting the meat in an inner container using an oxygen permeable film, and a secondary step of inserting the skin-packaged meat through gas substitution, for example, oxygen, using a sealing film. The skin package step uses a tray for maintaining a shape of the packaged meat. The oxygen permeable film is a film for selectively permeating oxygen, which is referred to as a non-barrier film. The modified atmosphere packaging method uses an outer tray larger than an inner tray. The modified atmosphere packaging method is a nozzle type modified atmosphere packaging or a modified atmosphere packaging method.

Description

Method for Complex Packaging of Meat

1 is a schematic diagram of a composite packaging according to the present invention.

2 is a photograph showing an example of a container used in the embodiment of the present invention.

Figure 3 is a photograph showing the packaged meat packaged according to an embodiment of the present invention.

Figure 4 is a photograph comparing the flesh color of the packaged meat and skin-packed packaged meat according to the present invention.

5 is a graph showing the sensory test results for the smell of each packaged meat according to the storage fruit.

Figure 6 is a graph showing the sensory test results for the meat color of each packaged meat according to the storage time.

The present invention relates to a packaging method of meat, and more particularly, a packaging method using a skin packaging method and a gas replacement packaging method can store the meat in a fresher state for a long time, and prevents damage to the appearance of the product that may occur during distribution. The present invention relates to a packaging method capable of maintaining a constant form of a product.

The domestic meat industry is moving away from traditional methods and developing into a more advanced country with more concentrated capital and distribution. In the frozen meat-oriented meat industry, the concept of branded refrigerated meat is settled, and large scale advanced factories are emerging from small slaughter processing, and are gradually pursuing hygienic and quality-oriented production methods. Given this, packaging techniques to ensure that hygienic and quality meat products are delivered to consumers in the best possible condition can be very important. In particular, the development of the meat distribution industry has introduced a variety of packaging methods, such as improved functionality, convenience and appearance than the conventional packaging method, it is possible to apply a variety of packaging methods according to the product characteristics and sales form.

Common packaging methods currently used include wrap packaging, vacuum packaging, skin packaging, gas replacement packaging, and the like.

Wrap packaging is the most common way of packing wraps containing subdivided meat in tray containers, usually used for display and sale at retail stores. These wraps help prevent drying of the meat, but because the air composition in the package does not retard the growth of bacteria as the air composition is like the atmosphere, the shelf life is very short, ranging from one to three days, and the product (meat) tray It is not fixed to the product, and there may be drawbacks such as product pulling phenomenon due to physical external force in the distribution process.

Vacuum packaging (vacuum packaging) is a packaging method to remove the air after packaging the meat mainly using a material of nylon-PE system that does not pass through the air is relatively used in the packaging of frozen meat. The vacuum packaging method maintains the shape of the product to prevent the change of the shape of the product during the distribution process.However, in the vacuum packaging state, anaerobic bacteria that promote decay can grow, so that the proper temperature is maintained to improve the shelf life and safety. It is essential. In addition, there is a drawback that the preference of the consumer is lowered because the oxygen is fixed in the myoglobin state of dark brown because the oxygen is not supplied.

Skin packaging has the advantage of keeping the shape of the product in a way that the film is compressed and packed as if the film is pressed onto the product as it is. However, when packaged with an oxygen barrier film, there is a problem of premature decay due to the growth of anaerobic microorganisms and oxygen is not supplied, so that the color pigment is fixed to myoglobin, which is dark brown, and the consumer's preference is lowered. In the case of packaging, oxygen in the air is supplied to the meat surface, but there is a disadvantage that the red color of the red color does not last for the oxygen concentration in the air.

Modified atmosphere packaging (MAP) is a method developed to improve the vacuum packaging as described above. The modified atmosphere packaging (MAP) is a method of forming air (gas) in a packaging container that wraps meat to slow the breathing rate of meat and reduce the growth of microorganisms. It is an artificially changing packaging method. Depending on the composition of the gas used in this packaging method, the growth rate and type of microorganisms on the surface of the meat are affected, and the oxidation state of myoglobin is also affected, which affects the storage period.

Carbon dioxide is most commonly used in gas-substituted packaging methods because of its ability to inhibit microbial growth. The carbon dioxide added in the packaging container is dissolved in the water present on the meat surface to lower the pH of the meat, thereby inhibiting the activity of microorganisms and reducing the activity of the enzyme. In addition, the metabolism of microorganisms is suppressed by changing the permeability of the cell membrane, such as removing water from the cell membrane to block the pathway of water-soluble substances entering the cell. The problem with packaging using carbon dioxide is the discoloration of the meat surface that occurs when using a concentration of 20% or more, which is due to the formation of matt myoglobin due to the pH drop of meat and can be compensated for by the addition of oxygen.

Oxygen is used to fix the state of myoglobin, a hemoglobin, with oximaioglobin to maintain the bright red color and to inhibit the growth of anaerobic bacteria. However, if the packaging is replaced with only oxygen may have a disadvantage that the shelf life is shortened by the growth of aerobic microorganisms.

Nitrogen is an inert gas that occupies the largest proportion (78%) of the atmospheric components.It has no effect on the inhibition of microbial growth and does not affect meat color change, so it is not well used for meat packaging. Silver is used as a filler rather than to maintain the freshness of meat or to preserve the shape of the product by preventing packaging from crushing.

The average shelf life of typical refrigerated meats is shown in Table 1.

The most effective packaging method of extending the shelf life by inhibiting the expression of the appropriate color and growth of microorganisms in the distribution process of meat is a packaging method using gas as shown in Table 1 above. However, since the gas-replacement packaging is a method of replacing sufficient space inside the packaging material with gas, it is bulkier than the vacuum packaging and meat meat is not in close contact with the packaging material, which may result in product dropout and deformation of the product during distribution. The disadvantage is that it can.

Therefore, while maximizing the hygiene, quality, and safety improvement of meat packaged products, it is required to develop a complex packaging method for maintaining product type, miniaturizing packaged products, maintaining freshness, and extending shelf life.

The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a new meat packaging method capable of maintaining the form of a packaged product while preventing premature decay of meat caused by anaerobic bacteria.

In order to achieve the above object, the present invention provides a method for packaging meat, comprising: (a) placing meat in an inner container and skin-packing the meat and the inner container together using an oxygen permeable film; (b) placing the skin-packed meat in step (a) in an outer container larger than the inner container and gas-substituted packaging with oxygen using a hermetic film.

Hereinafter, the present invention will be described in detail.

The meat packaging method according to the present invention is a method of repackaging the meat packaged by the skin packaging of the first packaging step by the gas replacement packaging method of the second packaging step.

Skin packaging in the composite packaging of the present invention may be the same as the skin packaging of the prior art, but by using a tray (Tray) to maintain the shape of the packaged products more effectively, and efficiently supply oxygen to the meat surface It is preferable to use an oxygen permeable film for that purpose.

The oxygen permeable film is a film that selectively transmits oxygen and is also commonly referred to as a non-barrier film. Oxygen permeable film is made of a material such as Surlyn or ethylene vinyl acetate copolymer (Ethylene Vinyl Acetate Copolymer, EVA), the material is not limited thereto. That is, any gas may be used as long as it has a characteristic that oxygen in the gaseous state can be selectively permeated.

For gas-replacement packaging method, it is preferable to use an outer container larger than an inner container so that the skin-packed container (inner container) can be inserted, but if the outer container is too large, it causes inefficiency of space in display (storage). It is better to choose an outer container of size. The composite gas replacement packaging uses a barrier film to keep the oxygen concentration constant by preventing the inflow of outside air and the outflow of high concentration oxygen.

Gas replacement packaging method according to the present invention in the composite packaging method of the present invention is a nozzle replacement gas replacement method for injecting a gas to remove after removing the air inside the packaging container and a flash replacement to let the internal air escape while putting the gas to be replaced It may be in any way such as a law.

Sealing film is a film that does not allow oxygen and carbon dioxide to pass through the air, mainly used in the gas-packing packaging is stretched nylon, ethylene vinyl alcohol, vinylidene chloride, polyethylene with ethylene-vinyl acetate copolymer, but is limited to this It does not become, and any thing may be sufficient as long as it has a characteristic which the main component of air | atmosphere, such as nitrogen, oxygen, and a carbon dioxide, cannot permeate | transmit in a gaseous state.

The material of the container used for the skin packaging and gas replacement packaging in the composite packaging of the present invention is preferably plastic or synthetic resin to facilitate distribution and storage. In addition, the shape of the inner container may be any shape, but the shape of the outer container is more preferably rectangular in order to maximize the efficiency of the display (storage) space.

The freshness of the packaged meat packaged by the composite packaging method of the present invention and the elapsed storage days of the packaged meat according to the conventional packaging method were compared.

Freshness was indirectly compared to sensory tests for odor changes due to the production of anaerobic bacteria. In addition, the change in meat color and the appearance of meat maintained according to the degree of oxygen supply to meat were also analyzed through the sensory test.

Conventional packaging methods were tested for wrap packaging, skin packaging, gas replacement packaging. Skin packaging and gas replacement packaging were packaged in the same manner as skin packaging and gas replacement packaging used in the composite packaging of the present invention for accurate comparison with the composite packaging according to the present invention.

The composition ratio of the gas to be replaced in the gas replacement packaging was selected from the composition of 80% (v / v) oxygen and 20% (v / v) carbon dioxide, which was the most effective through preliminary experiments, but specific data were described in the examples. It is not limited to this. In other words, even when only oxygen is used as a substitution gas or a mixture with carbon dioxide of 20% or less (v / v), the effect was superior to that without the gas substitution packaging. However, when the carbon dioxide ratio exceeds 25% (v / v), since the storage period has decreased, the functionality of the color is reduced, so the volume ratio of carbon dioxide in the composition of the replacement gas is preferably not more than 25%. .

Wrap packaging was found to be inadequate for the packaging of meat for long term storage due to a sharp decrease in sensory scores for odor and flesh color from day 2. The sensory evaluation of the degree of maintaining the appearance of the meat showed that the appearance of the meat could not be maintained.

Skin packaging was excellent sensory score for maintaining the appearance of meat as known advantages. As a result of sensory evaluation of odor change, the decrease of score was relatively small, but sensory score of meat color change decreased significantly from day 2 of storage. This is because the oxygen in the air is supplied to the meat surface through the oxygen permeable film as in the case of the conventional skin packaging, but it was determined that the formation of oximaioglobin is low due to the low partial pressure of oxygen.

In the gas-substituted pavement, the sensory score for meat color was good due to the high concentration of oxygen, which was fixed as oximaioglobin, but the sensory score for odor change decreased after 5 days of storage. In addition, as a disadvantage of the conventional gas-packaging packaging, the effect of maintaining the appearance of the meat was low.

On the other hand, the composite packaging method according to the present invention has almost no change in sensory scores for odor and flesh color even after 20 days of storage, which is superior to skin packaging and gas-replacement packaging, which obtained relatively good scores for only one item of flesh color or odor. It was confirmed that the packaging method. This is because the high concentration of oxygen is supplied to the meat surface through the oxygen permeable film to fix the meat pigment myoglobin oximeioglobin to maintain the flesh color red. Oxymyoglobin oxidation causes the loss of commodity value due to the browning of the hemoglobin, but this reaction is known to be fast in the low concentration part of oxygen partial pressure 10mmHg but slow in the high oxygen part.

In addition, due to the anaerobic bacteria growth inhibitory effect of high concentration of oxygen, it was confirmed that the intrinsic odor of the meat is maintained for a long time without the smell caused by the decay of the meat.

In addition, the composite packaging method according to the present invention was confirmed that the change of the sensory score for maintaining the appearance is also very good.

The present invention will be described in detail through the following examples. However, these examples are for illustrative purposes only and the present invention is not limited thereto.

Example 1 Comparison of Odors of Packaged Meat According to Packaging Method

Experimental Example: Combined Packaging

① Skin Packaging

The test samples (Slaughter on November 1, 2006, Hanwoo am Sodun) were subdivided and skin-packed together with the packaging using a skin packer (Intact VSP Machine, Cryovac, New Zealand). The packaging container used inner material tray made of PS material made by Serim B & G. As the skin packaging film, an oxygen permeable film (Cryovac Intact Film, 150㎛) through which oxygen is permeated was used.

② Gas replacement packaging

The skin-packed meat in ① is placed in an outer tray made of PS material made by commissioning from Serim B & G, and 20% carbon dioxide and 80% oxygen are mixed to use a vacuum gas packing machine (Hypervac, Korea). Gas replacement packaging was carried out. As the film, a high sealing film (Cryovac EOP 616B, 39 μm) was used.

The packaged meats were stored in the refrigerating chamber maintained at 0 ~ 4 ℃ and sensory tests for odor change were carried out by storage date (0, 2, 5, 10, 15, 20 days). The sensory test was performed on 6 housewives in their 40s and 50s. The test results are shown in Table 2 and FIG.

Comparative Example 1: Wrap Packing

After packing the blank sample (Slaughter on November 1, 2006, Hanwoo amso dungeon) from the composite packaging of Experimental Example with a packing wrap (Sungshin Wrap, LLPDE / LDPE) that can be easily obtained on the market, the packaged meat is 0-4 The sensory test for odor change was carried out in the refrigerator compartment maintained at ℃ and stored by date (0, 2, 5, 10, 15, 20 days) are shown in Table 2, FIG. The sensory test was performed on 6 housewives in their 40s and 50s.

Comparative Example 2: Skin Packaging

Experimental Example ① After skin packaging in the same way as skin packaging, packaged meats are stored in a refrigerator room maintained at 0 ~ 4 ℃ and sensory tests for odor change by storage date (0, 2, 5, 10, 15, 20 days) It carried out and is shown in Table 2 and FIG. The sensory test was performed on 6 housewives in their 40s and 50s. Figure 4 is a photograph comparing the flesh color of the packaging and skin packaging of the composite packaging according to the present invention.

Comparative Example 3: Gas Replacement Packaging

Except that the skin was not packaged in the pre-gas replacement step, after the gas replacement was packaged in the same way as the ② gas replacement package of the experimental example, the packaged meats were stored in the refrigerating chamber maintained at 0 ~ 4 ℃ and stored by storage date (0, 2, 5, 10, 15, 20 days) to perform a sensory test for odor changes are shown in Table 2, Figure 5. The sensory test was performed on 6 housewives in their 40s and 50s.

Example  2: packing of meat according to the packing method Color comparison

The four packaged meats packaged in Example 1 were stored in a refrigerating chamber maintained at 0 to 4 ° C. and subjected to sensory tests for meat color by storage dates (0, 2, 5, 10, 15, 20 days). 6 is shown. The sensory test was performed on 6 housewives in their 40s and 50s.

Example 3: Comparison of appearance of packaged meat by packing method

The four packaged meats packaged according to the packaging method of Example 1 were shaken 30 times in up, down, left and right, and then subjected to a sensory test on the appearance of the meat of six housewives in their 40s to 50s.

As described above, the complex packaging method of the meat according to the present invention can prevent the corruption of the meat by inhibiting the growth of anaerobic bacteria by using a skin packaging method and a gas-substituted packaging method with a high concentration of oxygen. In addition, the high concentration of oxygen is used to fix the meat pigment in the oximaioglobin, so that the meat can be kept bright red for a relatively long time.

In addition, the composite packaging method according to the present invention can maintain a constant appearance of the meat, thereby eliminating the disadvantages of the conventional gas replacement packaging.

According to the present invention, it is possible to provide a new method for packaging meat, which can suppress the premature decay of meat caused by anaerobic bacteria and maintain the long red color excellent in smell and inherent preference of meat. In addition, the present invention can prevent the appearance damage of the product that can occur during the distribution process and can minimize the volume of the packaged product.

Claims (3)

In the packaging method of the meat, (a) placing meat in an inner container and skin-packing the meat and the inner container together using an oxygen permeable film; (b) containing the skin-packaged meat in step (a) in an outer container larger than the inner container, and gas-substituting the package with oxygen using an airtight film; Meat packaging method, characterized in that consisting of. The method of claim 1, The gas substitution packaging step is a meat packaging method, characterized in that further using carbon dioxide. The method of claim 2, The concentration of the carbon dioxide is a complex meat packaging method, characterized in that 10 to 25% (v / v).

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