Meet Your Meat (Video ) - IMDb
In a moving narration, actor and activist Alec Baldwin exposes the truth behind humanity's cruelest invention―the factory farm. The function of packaging is to surround or wrap meat products with suitable protective material (Fig. . The film is in tight contact with the products surface, in order to avoid In order to fully achieve these requirements, films with good barrier. The advantages of the Frontmatec Film Wrapper Solution are: type FWAL is designed for fully automatic wrapping of fresh meat products. Meet us at exhibitions. Want to know more about the latest developments, insights and trends?.
Frozen steak notes prior to cooking Most surprisingly, the vacuum packaged frozen now thawed steaks were a dark brown colour with zones of green. The fat appeared burnt and had a hint of an unpleasing smell which was probably due to thawing in a vacuum packaged bag more on that later. The conventionally wrapped frozen striploin thawed very well. The bright red colour, similar to when it was cut originally, was present.
They were noticeably drier than all the other steaks. Fresh steak notes prior to cooking The refrigerated vacuum packaged striploins were visually perfect. Sealed in the vacuum bag, the strip steak was brown, but once released from the vacuum package the bright red returned within minutes.
Film Wrapper Aranea
This is known as blooming. We conducted a smell test; once the steaks were released from the plastic envelope, there was an unpleasant meat odour that dissipated within 15 minutes.
Interestingly, the fresh steaks stored in butcher wrap were nearly perfect as well with a bright red colour, although the fat on the outside was starting to go a little dark and dry.
There was no negative smell. Tasting and judging Most of the Olliffe team was on hand to help with the tasting.
The first place winner, handily, was the freshly stored steaks wrapped in traditional butcher paper. Second was the fresh vacuum packaged, third went to the traditionally paper wrapped frozen and fourth to vacuum packaged and frozen. It was very easy to taste and feel that the fresh and traditionally butcher paper wrapped strips were the best in all categories of flavour, mouth feel and tenderness.
The vacuum packaged fresh steak and the frozen steak wrapped in butcher paper were not far behind. Very surprisingly it was how far away on the quality spectrum the frozen vacuum packaged steaks were compared to the others.
The results were not a surprise to the team, but the huge margin of loss was. The frozen vac-packed steak was not nearly as tender as the other three.
The Meat Lessons: Paper or plastic at the butcher shop | National Post
The grain in the meat was difficult to feel by mouth and the flavour was lackluster. For meat blocks, meat cuts or smaller portions of meat or meat products, single-layer films are stretched tightly around the meat surface before freezing.
The tight film prevents evaporation losses, which occur during freezer storage of unpacked products. The film is in tight contact with the products surface, in order to avoid evaporation, ice formation and freezer burn at non contact spots Fig. Suitable cold resistant films for freezer storage are PA or PE. Freezer burn developed during freezer storage because of insufficient protection against evaporation. Meat surface with greyish colour and dry left One specific utilization for single-layer films is the wrapping of chilled meat portions for self-service outlets supermarkets, etc.
Those meat pieces beef, pork or chicken are placed in a hygienic cellulose or plastic tray and tightly wrapped with single-layer plastic film. The ends of the foil are overlapped at the bottom side of the tray, where they firmly cling together. Films to be used should have low water vapour permeability to avoid the drying out of the meat during storage.
PACKAGING OF FRESH AND PROCESSED MEAT
But for making attractive to customers, such meat needs to retain an attractive bright red meat surface colour oximyoglobin see page 7 especially in the case of fresh portioned beef. For this reason the plastic foils to be used shall have a high oxygen permeability so that the oxygen of the air can react with the myoglobin of the meat and form the bright red oximyoglobin. Oximyoglobin is not a chemical compound but a loose aggregation of oxygen to the red meat pigment myoglobin, which keeps meat bright red for a number of hours.
Formerly cellulose films were also used, which have the same permeability pattern but are less self-adhesive and the overlapping ends do not cling together very well. Fresh meat being packed in self-service tray, covering foil is cut to right size for overlapping at the bottom Multi-layer films Practically all the other films used for meat packaging are designed as strong oxygen and water-vapour barriers. In order to fully achieve these requirements, films with good barrier properties for oxygen and water vapour respectively are combined.
Outside layer mechanically strong, gas barrier to oxygen Layer B: Middle layer barrier to oxygen Layer C: PA is used as the outside layer for example for films for vacuum bags.
PA is relatively oxygen proof but permeable to some extend to water vapour. PE has the opposite properties, it is water vapour proof but permeable to oxygen.