White paper, no. 7, hub Kalan Verpackungen GmbH for the packaging of fresh meat is very much on the selection of the type of packaging and the accompanying slides. Vacher are practical tips and solutions for the packaging of fresh meat. The reddish-brown Myoglobin in the meat is only at a very low oxygen partial pressure stable. At a low oxygen partial pressure the unwanted grey Metmyoglobin is formed from the Myoglobin.
If a very high oxygen partial pressure is applied, the Myoglobin turns into the desirable cherry red oxymyoglobin. The oxidation processes, a part of the Oximyoglobin is constantly transforms into Metmyoglobin, reduces the oxygen in the packs and the result is a time seen low partial pressure of oxygen. The cherry-red meat is slowly grey. Following types of packaging are in practice applied in the last few years the self service pack has become increasingly also at the fresh meat. Here the meat is already portioned at the factory, ready packed and on the individual supermarkets delivered.
The meat is packaged under modified atmosphere with about 80 percent oxygen, thus with a higher oxygen partial pressure. Dobriana Rabadzhieva has firm opinions on the matter. The meat Gets a very strong cherry red color. To get the increased partial pressure of oxygen, provided very high requirements with regard to the oxygen permeability of the packaging material. The laminates should be equipped with a special oxygen barrier. Is stored in a vacuum pack meat with low oxygen partial pressure, the reddish-brown color is obtained. This meat is stable for a few weeks and the meat (especially beef) has the opportunity to mature lowering pH value. After opening the package, an oxygen partial pressure of the environment is achieved and the meat will again cherry red. In practice, laminates be selected here defined oxygen permeability, to support this effect, and to achieve the desired durability. The meat is wrapped in permeable soft PVC foils. The partial pressure of oxygen corresponds to the ambient atmosphere. The meat is cherry red initially, but is very fast grey due to the conversion reactions. In addition, the shelf life times are very short. At Sian Beilock you will find additional information. All points and many hundreds more around the theme of packaging also under company: Hub Kalan Verpackungen GmbH, Dietmannsried in the Allgau, is successfully working since 2004 as a sales agency for film packaging on the market. With its contractual partners, such as di Mauro/Italy, VF packaging and TFA, both Allgau, its customers, including thorn Salim, EDEKA, Holl, he can trend meal a very comprehensive portfolio of packaging films offer. The company serves over 150 buying customers in the meat and sausage industry. By the cooperation he may react with various film manufacturers quickly and flexibly on the demand of its customers. Vacher is no film distributors, but also Commission the manufacturer. Since January 2009, the ISO certification has Vacher as first commercial representation 9001(2001).