Red Meat Packaging Machine – Prices and Purchase of Various Automatic and Semi-Automatic Types

Red meat packaging machines are available in various types, including fully automatic vacuum sealers, semi-automatic sealers, thermoforming machines, vacuum chamber sealers, tabletop sealers, and more. These machines can package products using different methods, such as plastic containers (either by vacuum sealing machines or manually), vacuum chamber covers and pouches, cartons, and others. Each type of packaging has its own advantages and disadvantages and should be chosen based on customer needs and product characteristics. Red meat contains bright red oxymyoglobin, which can keep the meat in a bright red state in high-oxygen environments and convert to light purple myoglobin in low-oxygen environments. Traditionally vacuum-packed meat, because it is low in oxygen and appears light purple, may be mistaken by consumers as old and non-nutritious. Modified Atmosphere Packaging (MAP) for fresh red meat uses a protective gas mixture of O2 and CO2.

Packaging Based on Types of Red Meat

Fresh Meat

Fresh meat refers to meat products that are processed and sold shortly after slaughter and cutting. The advantage of this supply method is the better taste and quality of the meat. However, fresh meat is typically sold in large stores and markets due to the lack of adequate storage facilities and suitable transport conditions. The storage temperature is about 4°C (39°F), and the shelf life is usually 72 hours. Challenges in packaging fresh meat include issues related to contamination, microbial load, and meat color. Meat is a highly sensitive food product, which is why proper packaging is crucial for extending its shelf life and maintaining its color. The best method for packaging meat is Modified Atmosphere Packaging (MAP). In this method, vacuum sealing and injecting an appropriate percentage of carbon dioxide (CO2) and oxygen (O2) control the growth of microorganisms present in the meat. The myoglobin pigment, which determines the color of the meat, reacts with different gases to produce oxymyoglobin (red color) and metmyoglobin (brown color). If the oxygen percentage is high, the tendency to produce oxymyoglobin increases, which results in a red color for the meat and enhances the product's market appeal. Therefore, using the MAP method with a certain level of vacuum and injection of oxygen and carbon dioxide increases the product’s shelf life and helps retain its color for a longer period. MAP packaging using vacuum sealers ensures high shelf life and an acceptable appearance of the product. This method also enables the export of fresh meat to more distant regions.

Frozen Meat

Frozen meat refers to meat products that are rapidly frozen at very low temperatures (usually between -35°C to -40°C) after being cut, until the internal temperature reaches -18°C. They are then stored in cold storage facilities at -18°C. Due to their long shelf life, frozen meat is more commonly found in international markets and large stores.

Cooked Meat Products

In addition to stringent requirements for raw materials, adhering to pasteurization standards and maintaining time for cooked meat is also crucial. For example, the USDA pasteurization standard for packaged cooked beef requires that the central temperature of the food must reach 71°C (160°F) and be maintained for 7.3 seconds. Cooked food must be cooled immediately after cooking and then packaged. If sanitary conditions are inadequate at this stage, the food may become recontaminated. Modified Atmosphere Packaging (MAP) for cooked foods relies on carbon dioxide (CO2) to prevent the growth and reproduction of most aerobic bacteria and fungi, as CO2 inhibition is very low (around 100-200 grams). Therefore, the lower the bacterial contamination before packaging cooked food, the better the inhibitory effect of the modified atmosphere and the longer the shelf life will be.

Modified Atmosphere Packaging (MAP) Technology for Meat Preservation and Packaging

Modified Atmosphere Packaging (MAP) or gas injection packaging has rapidly developed in the global market and is a suitable alternative to traditional food packaging. With the relatively new MAP technology, it is possible to achieve a variety of meat products, reduce contamination, extend shelf life, create appeal for sales, and maintain meat quality. The main feature of MAP is that, after packaging, the air surrounding the product is replaced with the necessary gases for meat storage to prevent the growth and reproduction of microorganisms. It inhibits fat oxidation and slows down meat discoloration. The gases used in MAP typically include oxygen, carbon dioxide, nitrogen, and trace gases such as carbon monoxide, nitrous oxide, acetylene, and sulfur dioxide. MAP usually employs two or four types of gases to adjust their ratios according to the needs of different meat products. MAP is an effective method for extending shelf life and reducing meat spoilage and waste. This method uses specific gases within the packaging to control the internal conditions of the package, thereby reducing microbial activity and meat oxidation. Stages of Red Meat Storage with Modified Atmosphere Packaging (MAP) Proper Packaging: For this method, impermeable and multi-layer plastic films and containers should be used. Selection of Gases: For preserving fresh red meat, a mixture of safe and effective gases is usually used, which typically includes oxygen (O2), carbon dioxide (CO2), and nitrogen (N2). The exact amounts of each gas are determined based on the type of meat and the required storage duration. Air Removal (Vacuum): At this stage, the air present in the packaging is removed by a vacuum pump, and the selected gases are introduced in its place. This is done using specific technologies, including modified atmosphere packaging machines. Gas Control: In this stage, the selected gases are continuously maintained inside the packaging. The levels and amounts of gases are controlled using sensors and automatic controllers. The Gas Control Vessel system ensures precise control of the input gases to maintain optimal internal atmospheric conditions. MAP with oxygen has a beneficial effect, primarily due to the role of oxygen in increasing the production and maintenance of myoglobin and inhibiting the growth of anaerobic bacteria in the process. It can also provide the oxygen needed for metabolism, thus preserving the natural color of the meat. However, the presence of oxygen can promote the growth of aerobic microorganisms, so carbon dioxide and nitrogen are widely used in industrial applications. Carbon dioxide has a pronounced inhibitory effect on aerobic bacteria. Its principle is that it can alter the permeability of cell walls and the pH of the environment, preventing bacterial reproduction and enzyme activity, although it has a weak inhibitory effect on yeast and lactic acid bacteria. Excessive carbon dioxide concentration can affect food taste and may lead to packaging deterioration. Nitrogen, as an inert gas in MAP, does not participate in reactions and mainly serves as a filler and to prevent pest infestation. Carbon monoxide can stabilize hemoglobin to maintain meat color, prevent autolysis, and inhibit lipid oxidation during meat storage.

Key Points of Modified Atmosphere Packaging Technology

Cold Meat Quality Control

Studies have shown that the number of microorganisms in the muscle tissue of live animals is very low. Most microbial contamination of muscle tissue occurs after slaughter. Although cold meat is maintained under low temperatures (0-4°C), some bacteria such as Pseudomonas aeruginosa and Acinetobacter lwoffi can still be present on the meat due to the low temperatures. Low temperatures can only prevent the growth and reproduction of some thermophilic bacteria, and Lactobacillus anaerobius can also proliferate in packaging with high CO2 concentrations. Therefore, it is necessary to enhance the control of bacteria present in cold meat before packaging and to monitor the quality of gases and sealing during packaging to reduce various contaminations in the packaging process.

Selection of Packaging Materials

In Modified Atmosphere Packaging (MAP), it is crucial to use packaging materials that prevent gas leakage from the packaging and also block oxygen infiltration. Therefore, multi-layer barrier films (impermeable) with low microbial load should be used. Additionally, all packaging materials should have sufficient mechanical strength to withstand pressure changes during vacuum pumping and should possess specific rigidity to prevent the packaging bag or container from automatically opening or swelling.

Types of Red Meat Packaging Machines

Automatic tray sealer packaging machine

The stages of packaging meat products with this machine are as follows: Pre-made containers are placed on the machine either automatically (by an automatic container feeder) or manually. Next, if necessary, the empty containers pass through a UV tunnel for sterilization, and then the product is loaded into them either automatically (by a filling machine) or manually. The containers filled with the product are then directed into the machine's mold. If needed, the containers undergo vacuum sealing and gas injection before being sealed. At this stage, the film is sealed onto the container. After this step, the packaged containers are lined up by an automatic aligning device so that a jet printer can print the required information on the packaging. Finally, the packaged containers are collected on a traffic table to give the operator enough time to gather them. The Automatic Tray Sealer is one of the products manufactured by Packen, with the following features:

• Fully automatic and easy to use
• Adjustable for different container sizes
• Various options available based on customer needs

For more information, you can view the page for the Automatic tray sealer packaging machine

Semi automatic tray sealer packaging machine

The semi-automatic tray sealer is used for small to medium-scale daily packaging. This machine is also used in stores and small businesses. The operation of the machine is as follows: After placing the filled containers onto the mold by the operator, the machine table must be rotated 180 degrees. Then, the operator presses the buttons to issue the packaging command.  

Features of the Semi-Automatic Tray Sealer:

• Suitable for medium and low packaging capacities
• Requires minimal space
• Affordable price and easy to use
• Various options available based on customer needs

For more information, you can visit the page for the Semi automatic tray sealer packaging machine manufactured by Packen.

Vacuum Chamber Packaging Machine

Vacuum Chamber Packaging Machine (Single and Double Chamber) The vacuum chamber packaging machine, also known as the vacuum cabin machine (available in single and double chamber models), is used for packaging various food products, including meat products, in plastic bags. The key features of this machine include: Complete Vacuum Packaging or MAP Method: Capable of performing full vacuum packaging or Modified Atmosphere Packaging (MAP) for different types of products. High-Performance Rotary Oil Pump: Equipped with a high-suction rotary oil pump for efficient vacuuming. Strong and Error-Free Sealing: Provides robust and accurate sealing to ensure product integrity.

For more information, you can visit the page for the Vacuum Chamber Packaging Machine

Thermoforming Packaging Machine

The Thermoforming Packaging Machine from Packen is used for packaging a wide range of food products, including red meat and animal by-products. This machine is widely utilized by many factories for large-scale meat packaging. It allows for automatic packaging of products in flexible or rigid films. The thermoforming machine can package products in plastic containers. Unlike tray sealers (vacuum sealers), the thermoforming machine also manufactures the containers. The film is placed in the machine and then shaped by the mold. Packaging is then formed in the subsequent stage, and finally, the packages are cut in the last mold. This machine can be equipped with a UV tunnel and various filling systems. After the product is filled into the containers, they are directed to the sealing mold where, if necessary, vacuum and gas injection occur. After this step, the film is sealed onto the container, and in the next stage, it is cut and exits the machine. At the end of the line, automatic aligners, jet printers, traffic tables, and even automatic lid applicators can be included to complete the packaging line. Automatic fillers (multi-head weighing) are used in some packaging lines to achieve a higher degree of automation. However, in many cases, the weighing process is performed manually by operators. Products are loaded into containers in both automated and manual processes. Features of the Thermoforming Packaging Machine from Packen:

• Easy to Clean: Stainless steel body resistant to corrosion and oxidation
• Compatibility: Works with various containers and products
• Versatility: Capable of installing various types of fillers
• Labeling and Printing: Options to install labelers and jet printers
• Custom Options: Customizable based on customer requirements

For more information, you can visit the page for the Thermoforming Packaging Machine.