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Use of Vacuum Packaging to Prevent Freezer Burn
In many cases, the edible items need to be stored for a longer period of time. This storage time can be increased by freezing those edible items which are packed in the cheap moving boxes. Normally, the temperature below 35-degree Fahrenheit can increase the storage time by stopping the growth of microorganisms responsible of causing spoilage. However, the major pitfall of the freezing of the edible items is that they can develop freezer burn; and it can happen even to the well-packed items. Freezer burn can be identified by ice crystals or discoloration on the foods which are stored.
In most of the cases, the freezer burn is due to the moisture loss. The cool and dry air in the freezer causes moisture in the food to escape and getting frozen on the food’s surface. This loss of moisture can affect flavor of the food. It would be worth mentioning here that freezer burn is not harmful.
The most effective way to stop freezer burn is the vacuum packaging. This packaging is a form of modified atmosphere packaging (MAP). This modification of atmosphere around the product is made by removing oxygen form the film which is wrapped around the product. This reduction of oxygen helps in extending the shelf life of the product.
The ways vacuum packaging can help in avoiding freezer are worth talking about here.
Oxygen reduction
The use of vacuum sealer essentially draws air out of the package. With this absence of air, the product doesn’t dry out. Products in the bags which are full of air are always at the risk of drying out when the product is kept in the freezer. The moisture escapes from the product and forms crystals over the product’s surface.
Sealed Off from Exterior Air
Exterior air is even more dangerous for the edible products. By sealing your products using vacuum sealer, you can ensure proper prevention of the bag getting any amount of air from the outside. The seal formed by the vacuum sealer is ideally air tight to prevent the outer air from coming inside the product’s bag. This prevention of air seeping in is also very important if you want to avoid freezer burn.
The Cost of Meat Packaging
The techniques and materials used in the meat packaging differ reasonably depending upon the type of meat being packaged. So, there is no way the meat packaging estimate can be made before doing good research on the appropriate types of materials required for the specific type of meat. There are several other factors which need to be taken into consideration when packaging meat.
Meat overwrapping
Meat overwrapping is the perfect packaging method for the fresh meat cuts. You are going to find meat packaged this way in the grocery stores all around the world. This method of packaging involves the use of thin flexible meat film which is wrapped over the meat cuts. The process of packaging is carried out with the help of high speed machines which are meant to do the large scale packaging. In-store wrapping machines are also available for the grocery stores that receive fresh cuts directly from the slaughterhouses. Remember, the meat film used for overwrapping needs to be approved by FDA.
The application process involves the film being tucked under the meat tray. And the tray is placed on the heating pad. Heat from the heating pad forms a closure between the tray and the film. The main purpose of this packaging is to ensure proper prevention of outside elements from getting into the packaging and cause spoilage.
The overwrapping is used for the purpose of keeping products on display or when they are required to be transported. If the meat has to sit in the freezer for a long time, the film with a thickness of 100 to 125ga is used. Thickness and width of the film are the driving factors when it comes to cost calculation.
The meat film of lighter 57-gauge can cost $.012 per square ft. And a heavier film with 125-gauge can cost up to $.03 per square ft. the cost of tray may range from $.02 to $.05 depending upon the size.
Meat Vacuum Packaging
Meat vacuum packaging is done for the purpose of extending shelf life of the meat. This packaging can also be referred to as modified atmosphere packaging (MAP) because it changes the environment around the product by removing air from the packaging. This packaging essentially provides an air tight seal which doesn’t allow the air to enter into the packaging. The main purpose of this packaging is to extend the shelf life of the meat and to ensure prevention of freezer burn.
The application of vacuum packaging on the meat mostly involves the use of standard vacuum sealers. During the process of sealing, the air inside the package is removed completely. This removal of air extends the shelf life of the meat by slowing down the decay process.
The cost of 8”x10” meat vacuum packaging using a 3 mil thick vacuum bag begins at $.066 per package. And the cost of the same size of packaging using thicker 5 mil bag starts at $.15 per package. The costs of vacuum sealers may also vary depending upon the quality and availability of features.