So many considerations for meat and cheese packaging. Please click here to continue without javascript.. The meat packaging industry requires the use of a large variety of packaging materials and machinery. Vacuum packaging, for example, removes air from packages and produces a vacuum inside. (example: bologna package hanging on a peg in a supermarket's refrigerated case). Yes, it is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is permeable to air. Do not taste it! Metal cans, which are made of sheet steel—sometimes with a coating of tin—are now welded closed at the seams. var axel = Math.random() + ""; Most wrap used for fresh red meat allows enough air to pass through to keep the proper color in the meat. However, because it touches the food, packaging is considered an indirect additive. The other type of backing board commonly used in the marketplace for packaging sliced bacon utilizes a plastic member, which may be of a laminate construction, of a polymeric sheet material. Smithfield PouchPack offers consumers an innovative bacon package divided into two stay-fresh pouches. Products can then be refrigerated or frozen for later use. Low cost, protects against moisture loss, but has some oxygen permeability so it allows meat to "bloom" (stay red and fresh looking). Frozen foods paper: a type of high moisture and water vapor resistant paper used for inner liners in frozen food packaging; usually specially treated glassine or bleached chemical wood papers, waxed papers, or plain or coated vegetable parchment paper; pliable and strong to resist cracking at freezing temperatures and for high wet strength. I want to hear from you. By closing this message or continuing to use our site, you agree to the use of cookies. document.write('