Meat + Poultry - July 2010 - 78
Packaging Solutions
Cook-in proliferation
Functional packaging technology pays off
BY BRYAN SALVAGE
bsalvage@sosland.com
irst used by the US pork industry
around 1983 primarily for producing boiled hams, cook-in packaging technology has expanded among
proteins and greatly evolved. Cookin materials include cook-in (shirred)
F
"Products that go into
the retail full-service
deli also go through the
foodservice channel
to major foodservice
distributors."
casings; pre-made bags; and the most
widely used method - thermoform
rollstock materials.
"We have introduced more and
more [cook-in] materials to processors who are coming to realize the
benefits of cook-in technology," said
Mike Rosinski, Sealed Air's Cryovac
brand marketing director for smoked
and processed meats. "We have applied it in more areas. Poultry processors have become a much larger
part of the industry. Most deli turkey products are cooked in cook-in
material."
Dakota Provisions, Huron, S.D.,
is a heavy user of such technology,
says Chet Coolbaugh, director of operations. Dakota Provisions turkey
processing plant processes poultry
and other protein products specially
designed for retail and foodservice
customers. As a percentage of readyto-eat products, the company's breakdown in usage of cook-in packaging
technology is cook-in casings, 86 percent (1.143 million lbs./wk) and rollstock type, 14 percent (0.186 million
lbs./wk).
Cryovac Grip & Tear Cook-In Bag.
(Photo courtesy of Sealed Air/Cryovac)
78 * Meat&Poultry * July 2010 * www.MeatPoultry.com
"The benefits [of using cook-in
packaging] are it minimizes loss in
yield; preserves shelf-life, particularly for plastic, non-permeable material; facilitates better production
planning; and it ensures food safety,"
Coolbaugh says. "About 15 percent of
products are sold and shipped in logs
using cook-in casing."
Proliferating in use
Even in cases where the hams are not
in cook-and-ship, chances are the
ham was cooked in a package and
the packaging was removed in-plant
so the product could go through a
subsequent browning or colorization
step, Rosinski says. Cook-in technology is also widely used for producing
roast beef for foodservice and retail.
"Your basic split-top round roast
beef product bought in the deli is
generally cooked in a cook-in material," he adds. "Many of those same
products that go into the retail fullservice deli also go through the
foodservice channel to major
foodservice distributors like
Sysco and others to massfeeding establishments."
Processors of all sizes
use cook-in technology.
"[This technology] is
employed widely for producing any kind of precooked protein used as
an ingredient in soups
or on salad bars or in
convenience foods like
frozen pizza or fajita
meat," Rosinski says.
Sealed Air/Cryovac has been building its portfolio of
cook-in materials for the last
http://www.MeatPoultry.com
Meat + Poultry - July 2010
Table of Contents for the Digital Edition of Meat + Poultry - July 2010
Contents
Meat + Poultry - July 2010 - 1
Meat + Poultry - July 2010 - 2
Meat + Poultry - July 2010 - 3
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