APM case ready mince- evaluation of process design and shelf life

Summary

Increasing the shelf life of minced meat products using emerging packaging innovation is of benefit to the Australian meat industry as secondary cuts and block trimmings can be repurposed as a value-added premium product. Furthermore minced meat products with an enhanced shelf-life have the potential to broaden market opportunities and demand for Australian meat overseas. Nevertheless as consumer perception of meat quality is greatly influenced by sensory properties, namely colour, packaging technology needs to address food safety and shelf-life requirements as well as visual appeal.

Various factors affect the quality of minced meat including meat temperature, pH, age duration as well as exposure to air and the food matrix structure. While minced meat contains the same constituents of a solid cut, the food matrix structure of minced meat is very different. The nature of the minced product in addition to packaging functionality needs to be considered in order to deliver a high quality product with extended shelf-life that meets consumer sensorial requirements.

Currently Argyle Prestige Meats pack minced meat for the export market using Darfresh® vacuum skin packaging. While the packaging seals well, air bubbles form on the surface of the mince overtime leading to both decreased shelf-life and acceptance from consumers. This report will focus on evaluating the current vacuum skin packaged minced meat process, explaining the science behind the dysfunctional packaging outcomes and suggest possible solutions.