Packaging of fresh meat and meat products is carried out on a wide scale to ensure, among other reasons, that their quality is maintained during distribution. New developments in the area are spearheaded in particular by market developments within the supply chain, the strive for a higher level of food safety and the preference of consumer groups for convenience foods. Together with its customers, EC-Pack develops new packaging concepts with added value for the product, consumer and the supply chain.

Introduction
Fresh meat and meat products are very susceptible to quality loss due to microbiological spoilage, discolouration, dehydration, etc. Traditional packages (such as trays with stretch foil) can delay such quality losses only to a limited extent. They can prevent contamination, dehydration and are handy portioning devices. However, they cannot retard microbiological spoilage of the meat. These activities can only be delayed by advanced packaging technologies, such as vacuum-packing and modified atmosphere packagings. In this way, the shelf-life can be extended.

Modified atmosphere packaging
Packing meat and meat products in sealed packages undermodified atmospheres can retard microbiological spoilage and prevent discolourations of the meat. The gas combinations added comprise carbon dioxide, oxygen and nitrogen. Carbon dioxide checks the activities of many micro-organisms; oxygen ensures that the meat remains red; nitrogen functions as a ballast. Since oxygen can counteract the workings of carbon dioxide, the gases must be combined in such a way to achieve the right balance of desired meat colour (consumer acceptance) and food safety. As such, gas combinations for red meat will comprise oxygen, while that for pre-cooked meat only of carbon dioxide and nitrogen.

Vacuum-packed
Meat is packed in a bag, the air is extracted out of the bag, and the bag is sealed and made airtight. A protective atmosphere of residual air (comprising much carbon dioxide and very little oxygen) develops in the packaging. This technique is most suited to meat with a low acidity (such as beef).

Points to note
Badly designed meat packages can cause problems. Firstly, the protective atmosphere can disappear due to dynamic processes (microbiological processes, by dissolving in the product, or by permeation through the packaging). The significant strength of these processes depends on the temperature and the product itself. Secondly, the growth patterns of micro-organisms have to be studied carefully. While the growth of most micro-organisms is retarded under modified atmospheres, one has to be sure that this retardation process applies adequately to all harmful organisms. These risks can only be removed by testing the packages under realistic chain circumstances.

Implementation
Advanced packaging solutions for meat products offer the advantage of longer shelf lives and a better quality control of the meat products. Obviously, investments have to be made in new packaging equipment, more expensive packaging materials and staff education. The returns of these investments can be easily reaped when the meat product is positioned as a new, safer meat product and when the production and distribution logistics are altered to the benefit of the meat packaging plant.
EC-Pack has up-to-date facilities to enable new ideas for meat packaging to be transformed into marketable products. We adopt an integrated approach which efficiently combines packaging technology, marketing and logistics. EC-Pack also collaborates with, among others, the FPDC Food Process Development Center in Alberta.

New developments at EC-Pack include:
* new advanced packaging concepts with a prolonged shelf life for meat products
* new advanced packaging concepts that kill off pathogens during distribution
* microwavable active packaging in which pre-cooked meat products can be prepared fast and safely
* use of compostable packaging materials
* e-commerce concepts
* advanced packaging concepts integrated with tracking and tracing tools
* new pasteurisable meat packaging concepts for new high quality convenience meat products