Meat+Poultry - July 2018 - 68


Italy's G. Mondini offers
a thermal former that
produces high quality
trays ready for product
loading and feeding
right into tray sealers.

MEAT+ POULTRY | 07.18 |

Cutter wrote an article about the great
amount of microbial control, thanks to skin
packaging and other types of containers.
"Packaging materials have provided the means
to suppress microbial growth, as well as protect
foods from external microbial contamination,"
she says in an article she wrote for Food Science
and Nutrition. The piece, called "Microbial
Control by Packaging: A Review," points out
the great importance food packaging plays
in keeping food, including meat and poultry,
safe for consumers, as well as lengthening the
time the product can be sold to consumers.
Cutter says skin packaging, which can include
modified atmosphere, controlled atmosphere
and vacuum packing generally reduce the
growth rate of microorganisms and can do an
even better job if the products are kept colder,
with no temperature abuse, and that the risks
of foodborne pathogens could be less because
of the packaging, lessening the growth of some
foodborne pathogens and spoilage bacteria.

G. Mondini SpA; Harpak-Ulma


in Taunton, Massachusetts. He points out that
skin packaging provides additional benefits
to the meat and poultry industry beyond
extending product shelf life. "They include
liquid retention and enhancement of product
appearance through the use of speciallydesigned top films," he says.
Multivac's Lericos describes it as a vacuum
package where a special clear, high-gloss top
film has been pre-heated and then vacuum
"skinned" and sealed onto and around the
product to a more rigid bottom web of film
or tray. The film seals itself to all exposed
surfaces of the bottom structure not covered
by the product, giving the product a suspended
and "premium" look. It's available for both
thermoforming and tray sealing technology.
Professor of Food Science Catherine
Nettles Cutter, Ph.D., of Pennsylvania State
Univ. says skin packaging can be defined
as any type of packaging that surrounds a
food product's natural form. This packaging
process is used extensively in meat and poultry
packaging. But for Cutter, also a food safety
extension specialist at PSU, a main advantage
of skin packaging is the amount of microbial
control it exerts in the fresh meat and poultry
processing industry. She says food packaging,
including skin packaging for meat and poultry,
can play a role in preventing pathogens in
products, as well as lengthening the amount of
time products can remain fresh.

Table of Contents for the Digital Edition of Meat+Poultry - July 2018