The general procedure is to remove all air from the immediate environment of the product and hermetically seal the product within its package before allowing the product to be re-exposed to the atmosphere. Vacuum Packaging - Today, vacuum packaging is the primary method of protecting the color, flavor and overall quality of processed meat from oxygen. However, it has the shortest case life because the meat is continuously exposed to oxygen. This type of packaging is very economical and utilized cost-effective equipment. The permeability characteristics of the film allow oxygen from the air to come in contact with the meat. Store wrap uses a foam tray which holds the meat and an absorbent pad wrapped with a clear atmosphere permeable plastic film. Tradition Overwrap Packaging - Approximately two-thirds of fresh meat sold is packaged with stor e wrap. Foil- wrapped meat should be identified and dated on freezer tape attached around the package so that it can be used within the appropriate storage time. It is especially well suited to odd-shaped products.
Therefore, meat purchased in such paper wraps should be rewrapped before freezing.įoil can tear easily, but provides an excellent moisture and vapor-proof barrier if properly used. The brown and white papers often used to wrap meat at service counters are not coated with plastic or wax, and are not designed to protect frozen foods.
A double layer of interleafing paper should be used between cuts when more than one cut is wrapped to facilitate separating the frozen or partially frozen cuts for cooking. Sharp bone edges should be covered with interleafing paper or small pieces of freezer paper prior to overwrapping. Package tears are a potential problem with bone-in cuts. Freezer tape should be used to fasten and close the package. The waxed or plastic-coated side should go against the surface of the meat, and the outside of the package can be marked with the name of the meat cut, number of portions, weight and/or freezer date. Freezer paper, commonly sold in supermarkets, is coated on one side with plastic or wax.įreezer paper is suitable for freezer storage because it creates a moisture and vapor-proof barrier. Any time protective wraps or bags are used, as much air as possible should be removed before sealing.
The package label indicates those that can be used for freezing. Some transparent wraps and food storage bags are specifically designed to be impervious to oxygen, thus making them suitable for freezer storage of meat. Although film-wrapped packages can be frozen as purchased for up to a week or two, the light plastic film is not designed to protect against surface dehydration, commonly known as “freezer burn” Rewrapping or overwrapping meat in a material designed for use in the freezer is a must prior to freezing it. Meat cuts wrapped in plastic film at the market can be safely stored in the home refrigerator, provided they are used within a few days. Materials designed for wrapping meat have specific functional qualities, including low moisture/vapor transmission rates, heat shrink ability, stretch, pliability, strength and the ability to retain their protective characteristics over a wide range of temperatures and conditions.įilms for fresh meat packaging are designed to allow a small amount of oxygen to pass through the film, thus maintaining the oxymyoglobin that gives meat its fresh red color.
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