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Meat Packaging: Moving from quality control to quality assurance

In today’s meat industry, quality is king. A company’s success will be dictated by the quality of its product. And as processing and packaging technologies become increasingly sophisticated, it is vital to ensure that these processes are functioning correctly on the production line – or the quality of the product will suffer. Modified atmosphere packaging, MAP, is a key method to maintain the quality and improve the shelf-life of processed and fresh meat products. Ensuring that the correct gas mixture is in the packaging is a crucial requirement of the process, so the mixture must be

New web calculator shows how inefficient quality control creates expensive waste – which can easily be remedied to save money

COST-SAVINGS FROM SMARTER MAP QUALITY ASSURANCEA new web-based tool has been launched which could help operators of Modified Atmosphere Packaging (MAP) plants identify how to make significant cost savings. The tool calculates how much needless cost is accumulated due to waste generated by quality control practices – cost that could be reduced with relatively little effort. Quality control is an essential part of any MAP process, but many operators are unaware of how wasteful it can be. Improved quality assurance measures further upstream in the packaging process could significantly reduce

In-line gas analysers ensure that packaged meat keeps its appetising colour

When meat and meat products lose their colour on the shelves they appear unattractive to the consumer and are unlikely to be sold: meat discoloration is a significant issue within the packaged food sector.One key way to inhibit discoloration is to package food in a modified atmosphere with precisely controlled proportions of gases such as oxygen and carbon dioxide. Fresh meat typically requires a high oxygen atmosphere to retain its red colour by keeping the red pigments in the meat stable, while processed meat usually benefits from a low oxygen content to impede the rate of browning by

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