Meat+Poultry - January 2024 - 58

PACKAGING SOLUTIONS
Bagging birds
Good communication between suppliers and processors
produces solid solutions for whole bird packaging
BY BOB SIMS | bsims@sosland.com
W
Whole birds can be
packaged in many ways
including shrink bags,
rollstock, trays and lids and
vacuum packaging seals.
hole bird poultry offers many
advantages to consumers and
restaurateurs alike. Cost savings
tops the list for most, but many prefer whole
birds for other reasons.
A whole chicken provides two wings, two
single lobe breasts, two leg quarters, two
chicken tenders, and a backbone, and once
broken down, any unused parts can be frozen
and used at a later time. Another reason buyers
choose whole birds is size. Chicken parts
usually come from bigger birds, a medium or
smaller bird is known to have meat, especially
the breast, that is more tender. Once cook
or chef removes all the meat, bones and
everything left can be used to make stock.
All of these attributes give whole bird poultry
high value.
Processors need to follow the same
standards when packaging whole birds as
58 MEAT+POULTRY | 01.24 | www.meatpoultry.com
they do when packaging parts, whether it
be turkeys, chickens, duck or otherwise.
Customers desire and are attracted to the same
packaging attributes for all food, including
whole birds.
WHOLE BIRD BASICS
Products in a retail environment can easily
blend in with the products around them. The
fresh and frozen poultry cases tend to have
various products, and often packaging stands
out to shoppers. In addition, customers will
always ask the question of quality and safety.
" Packaging in the crowded retail
environment demands an exclusive and
premium appearance to attract consumers,
while also focusing on freshness of the
product, " said Greta Shimon, marketing
manager at Amcor Flexibles North America,
Oshkosh, Wis.
Multivac

http://www.meatpoultry.com

Meat+Poultry - January 2024

Table of Contents for the Digital Edition of Meat+Poultry - January 2024

Meat+Poultry - January 2024 - Intro
Meat+Poultry - January 2024 - FCa
Meat+Poultry - January 2024 - FCb
Meat+Poultry - January 2024 - 1
Meat+Poultry - January 2024 - 2
Meat+Poultry - January 2024 - 3
Meat+Poultry - January 2024 - 4
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
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http://digital.meatpoultry.com/sosland/mp/2004_10_01
http://digital.meatpoultry.com/sosland/mp/2004_09_01
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