Advanced Thermoforming, 2nd Edition

Chapter 31Production of Meat Trays

Written in cooperation with Uwe Heer, Kiefel GmbH, Freilassing, Germany

A trend of the last 10 years that has not only given the material and machine developers new challenges but also created a new market is that of the PP meat tray (Figure 31.1). This article was created to meet the packaging requirements for fresh meats marketed by supermarkets and discounters. The PP tray is only part of the packaging system. Basically, the packaging procedure calls for modified atmosphere to be used and so is referred to as “modified atmosphere packaging” (MAP).

MAP is really subsidiary to “protective atmosphere packaging.” If you look closely, you will find the protective atmosphere packaging subdivided by method of manufacture:

• Vacuum packaging
• Active packaging
• MAP packaging, which is two types, equilibrium modified atmosphere packaging (EMAP) and controlled atmosphere packaging (CAP)

31.1 VACUUM PACKAGING

During vacuum packaging, air is removed from the package to create a vacuum inside the package. For many decades this procedure was used to pack perishable foods such as meat, cheese, and coffee.

31.2 ACTIVE PACKAGING

Active packaging is still at the early stages of development. Attention is mostly directed toward oxygen scavengers. The wrapping film is so equipped that the film absorbs the oxygen from inside the package. This ought to extend the shelf life. Over the next years only a few packagers are planning to implement this technology. ...