Even though we want to buy fresh meat from our butchers, we often prefer packaged meats from supermarkets. Unlike the meat we choose from the butcher, some questions come to our minds about packaged meats in supermarkets.
- How is this meat packaged?
- Are the packages healthy?
- What is their shelf life?
Let’s continue to find out the answers to these questions…
What is the Shelf Life of Meat Products?
One of the biggest problems for meat producers is the short shelf life of the meat produced. When the shelf life of the meat has passed, its color will fade and its taste will deteriorate. When a critical point is exceeded, the meat is considered spoiled and becomes unusable. To find a solution to this problem, meat companies have found a way to extend the shelf life of their meat in a hygienic way. Meat is packaged untouched by a packaging system called “MAP” and in this process, the contact of the meat with air is cut off by vacuuming. Thus, the shelf life of the meat, which varies from 3 to 5 days, extends up to 12 days and these meats can be safely transported and preserved.
How are Meat and Meat Products Packed?
The most important goal of a meat producer is to reach the consumers without losing the quality and taste of the meat. Therefore, meat packaging systems have a variety of options. Some meats are packaged only with coating films, some are packed on plates and some are packed in durable containers. Sometimes meats are packed and transported in vacuum bags.
Packing the meats in a sterile environment using the right materials and methods, untouched by human hands, is the most important issue for an effective packaging process. If the meat is packaged by hand in unhygienic environments and with wrong methods, this process makes no sense and the shelf life of the meat cannot be extended. The basic principle is to cut the contact of the meat with the air in a hygienic way and to keep the meat fresh until it reaches the consumer. Considering this importance, large meat producers meticulously follow the packaging processes and work with experts in this field. Because meat carries the value of production only when it reaches the consumer in a healthy way.
