beef packaging

The tricks and technology of food safety and storage is knowledge essential for any kind of meat processing company, meat wholesaler and retailers. All meats are in potential substantial dangers when not processed & stored correctly. Many people have actually endured food poisoning, some of which have caused dreadful consequences. It’s always important to focus on correct meat packaging, beef packaging methods.
To stay clear of spoiled meats, a meat businessman or meat processing factory should always try to comply with the following guidelines and practices. By using the tips below, your meats will certainly last much longer, taste much better, and spoil much less, at a high possibility.

Get to know basics about bacteria and food storage

The various kinds of bacteria are causes of food spoiling and lead to food poisoning. Below lists include some helpful facts about meat-based bacteria:

  • Research shows, most bacteria thrive in temperatures between 40°and 140°F.
  • While some are not, most bacteria require oxygen to grow.
  • We can find two kinds of bacteria in most meat products: spoilage bacteria and pathogenic bacteria.
  • The  Spoilage bacteria damage meats by changing odor, color, and taste, but usually do no harm to the safety of your food.
  • The Pathogenic bacteria are dangerous to eat, but do not change food’s odor, appearance, or taste – your meat still smells, looks, and tastes okay, except that the presence of toxic bacteria is already there waiting, which is awful.

Pathogenic bacteria proliferate rapidly between temperatures of 40° and 140°F, poisoning meat in less than 2 hours. As such, any meat that has been actually left unrefrigerated for 2 hours or even longer should be thrown away instantly.

Refrigerating Meat

Refrigerating meat is an excellent & smart way to make sure it stays fresh for a time longer than 24 hours. When refrigerated, poultry, seafood, variety meat products, and ground beef can usually stay fresh for 1-2 days, while veal, lamb, venison, steaks and chops of porksteaks and chops of pork will keep fresh for 3-5 days.
When refrigerating meat, do make sure to practice smart food safety:

  • Make sure your refrigerator temperature is between 34° and 40°F.
  • Store raw meat individually on the lowermost shelf or in its own drawer, to keep it away from possible contamination.
  • Store meat with a plate underneath – especially when thawing – to collect run-off juices.
  • Make sure to keep your fridge clean, you should clean your refrigerator very often.

Freezing meat

If you are a meat processor, meat wholesler or retailer, best chance is you want to keep meat for longer than 2 or 3 days, freezing is the best way to ensure long-term quality. Freezing meats below 0°F could significantly slow down the growth of almost all mold and bacteria, and can preserve the quality of meat – depending on the source – for up to 12 months.

Below are some helpful tips for proper meats freezing:

  • Make sure to remove meats from grocery store packaging. Trays and plastic wraps are not moisture vapor resistant, meaning your meat will dry out and develop freezer burn very fast. Re-wrap them using freezer bags, or in the best case, use a vacuum sealer.
  • If freezing your meats without vacuum sealing, make sure to eliminate as much air as possible. Wrap your meat tightly in butcher’s paper, then seal the paper off with tape.
  • The faster you freeze your meat, the less chance ice crystals have to build up. Ice crystals cause membranes to burst, letting the juice out of your meat when you thaw it. Use a quick-freezing shelf if you have one, or place icepacks/already frozen items directly against your wrapped meat to freeze it more quickly.
  • Meat should only ever be thawed in the fridge or in cold water. Do not thaw frozen meat at room temperature as jit can be extremely dangerous and invite bacteria growth.

Vacuum Sealers

A good vacuum sealer is by far your best tool for prolonging meat shelf life. Vacuum sealers work by removing all of the oxygen from the packaging you use to store your meats, meaning most bacteria are restricted from further growth. This can mean freezer storage times 3 to 5 times as long with comparable freshness.
Here are a couple important points about vacuum sealers:

  • Vacuum packing increases shelf-life by reducing freezer burn since no air is present to absorb the meat’s moisture.
  • When vacuum sealing meat, it is important to use safe meat handling practices. While most bacteria are aerobic (require oxygen), some dangerous bacteria are anaerobic (do not require oxygen) and can thrive in a vacuum sealed environment. So it is very very important that you keep your meat away from contamination and vacuum seal harmful bacteria in with your food.
  • Vacuum sealing can extend the fridge life of meats as well, but since anaerobic bacteria can grow at temperatures above 3°F, all vacuum-packed refrigerated meats should be unsealed and cooked within 10 days.
  • It is important to know that, in the interest of consumer safety, vacuum sealing does not impact the USDA’s recommended storage times for chilled and frozen meats.

Beef packaging & storage

Steaks are some of the best cuts of meat for refrigeration and freezing, lasting longer chilled and frozen than most other cuts of meat. This makes them particularly suited to vacuum packing for long distance transportation.  For different production output, KANGBEITE PACKAGING MACHINERY have provided our customers with semi-auto vacuum packaging machines to fully automatic vacuum packaging machines. Also, in additional to vacuum packaging, beef steak is also ideally compatible with MAP modified atmosphere packaging solutions, which can be processed by our machines too.

****What is Freezer Burn? How to Prevent It?

Freezing foods can temporarily hold on many biological processes, including decay and enzyme activity. But, when foods are frozen for extended periods of time or are frozen improperly, freezer burn can begin to develop on the food’s surface.
Freezer burn happens when moisture in the outer layers of the food evaporates into the freezer air, leaving behind empty “dry” pockets in the tissue of the food. This is technically a process of chemical sublimation and is actually done intentionally when making freeze-dried foods.
Freezer burn is visible on meat as brownish-white discolorations and on other foods as puckered white splotches. While it’s not harmful to eat, freezer burn adversely affects flavor and texture – as you’ve probably experienced! Unfortunately, there’s no way to reverse freezer burn and affected portions should be removed before cooking.
To prevent freezer burn, you want to reduce the food’s exposure to air. Wrap large items like portions of meat and loaves of bread in a double layer of plastic wrap, wax paper, or aluminum foil, then store in a container or plastic freezer bag. Store smaller items like zucchini slices or liquids in portion-sized containers or plastic bags so the food fills the container entirely with minimal leftover space.
This won’t prevent freezer burn entirely, however. Foods that have been frozen for extended periods of time will inevitably begin to develop freezer burn. For this reason, try to rotate your freezer contents so you eat the oldest foods first.