A. Raw Materials 7. Meat Filling
14. PACKAGING AND DISPLAY
The last stage in the manufacture of meat products is to wrap or otherwise package the product for retail sale. The function of the packaging material is primarily to protect the product against physical, chemical and microbial damage. The package must be attractive to the consumer and capable of withstanding handling and transportation.
The correct choice of packaging material to be used for meat and meat products will depend on basic chemical, biochemical and microbiological knowledge of the product, and a knowledge of those changes which could occur after packaging. In the selection of meat and meat products the consumer will be influenced largely by the colour of the product. The colour of fresh meat is predominantly due to oxymyoglobin and it is only maintained by a high partial pressure of oxygen in the surrounding atmosphere. Conversely, the colour of cured meat is best maintained in the absence of oxygen. Thus, in considering packaging requirements meat and meat products may be divided into two two groups, unprocessed and cured.
With regard to the unprocessed products, the packaging material should ideally permit the passage of oxygen equivalent to normal atmospheric conditions and at the same time prevent water vapour transmission.307
293 Furthermore, the physical properties of the packaging film should not be affected by contact with the wet surface of the meat. Although there is as yet no film which completely conforms to these requirements, a number of films are now satisfactory, provided that the product is maintained at a low temperature (from - 1 to +2°C).308
The typical red pigment of cured meat is extremely sensitive to both light and oxygen, and exposure can quickly lead to excessive fading to give a dull brown, grey or even green colour. The necessity for protection against oxidation has led to the generally accepted practice of vacuum-packaging for a wide range of cured meat products. Before the advent of vacuum-packaging techniques, the consumer could judge the freshness of the product by the loss of bloom, change in colour and the production of odour arising from bacterial decomposition. By contrast, vacuum-packed products may retain full bloom and colour and yet have a very high bacterial population.309 Thus, although conditions for the preservation of colour present little diffi-culty, high quality of the packaged product can only be maintained by low levels of contamination, temperature control and a rigidly controlled shelf-life. As part of over-all quality control, all batches of packaging materials such as transparent films should be examined for oxygen and water-vapour transmission, tensile strength, thickness, slip, burst strength, degree of expan-sion or contraction, and efficiency of heat-sealing.
The final stage in quality control should consist of regular sampling of the packaged product immediately after production and after simulated condi-tions of sale and consumer storage life. Samples should be submitted to trained panels for organoleptic assessment and to the laboratory for chemical and microbiological examination.
It should be noted that the quality of the packaged material may be affected by the degree of contamination with spoilage organisms from personnel during slicing and wrapping. As noted earlier, carriers of coagulase-positive staphylococci working on a cooked, cured meat line in which the product does not undergo further processing provide conditions for chance infection of the product. A refrigeration chain in which the product tempera-ture is controlled at 0-4°C is therefore one of the most important aspects in quality control of meat products. The temperature of the product, the rate at which the temperature is reduced, the materials used for packing and the insulating properties of the packaging material must be known if the product temperature is to be reduced rapidly and maintained uniformly. This form of control is all too frequently overlooked.
15. CONCLUSION
The most important aspect of quality control in the meat industry lies in the recognition of the variable and perishable nature of the raw material
11
294
used for the manufacture of meat products. More effective use of refrigeration, higher levels of sanitation and improved bacterial standards, supplemented by objective methods of quality control wherever possible, tend towards uniform and high-quality products.
It should never be overlooked that meat and meat products are eaten only because they are liked and not because the consumer is compelled to purchase them. Therefore, consumer acceptance represents the summation of all the quality aspects from the rearing of the animal to the cooked product, where texture, flavour, succulence and other indefinable qualities are judged and the product accepted or rejected.
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