shelf-life | The National Provisioner

Tech | Poultry Packaging Solutions

Poultry packaging packs a bigger punch

Packaging that is eco-friendly, visually appealing and features elements that help to extend the shelf life of poultry is increasingly prominent.

Richard Mitchell

April 9, 2021

No Comments

Finding the best packaging for merchandising poultry can be vexing.

Podcast | MeatsPad

MeatsPad podcast episode 20: Dr. Aladin Bekhit of the University of Otago, New Zealand

February 5, 2021

No Comments

In this episode, Francisco Najar-Villarreal talks with Dr. Bekhit, who discusses the oxidation of meat and strategies to improve shelf life and meat quality.

Tech | Supplier's Perspective

Extend shelf life

Open market opportunities

Steve Larsen

January 21, 2021

No Comments

Sell by. Use by. Best by. No matter how it’s defined, shelf life is a key value driver for highly perishable meat and poultry products.

Tech | Packaging

Chubs tick boxes on packaging wish list

Flexible packaging format appeals to consumers, retailers and processors.

Hallie Forcinio

December 12, 2020

No Comments

When a processor makes a packaging wish list, chub packaging ticks most of the boxes. Sustainable? Yes. Case-ready? Yes. Vibrant, full-color graphics? Yes.

Packaging Tech

Could barrier film help fight food waste?

Chip Bolton

November 21, 2019

No Comments

Recently, I asked if barrier film performance is living up to the expectations of the marketplace.

Sausage Products in Cook-in-Bag Packaging

Meat processors use heat and vacuum sealing to protect, extend shelf life

It's in the bag

Megan Pellegrini

October 18, 2019

No Comments

New shelf-life extenders mesh perfectly with consumers' continuing desire for convenience, food safety and prevention of food waste. The key? Their packaging technology.

Meat Science Review

Poultry chilling and shelf life

Effects of water chilling vs. air chilling on shelf life of poultry products

Toni L. Duarte Aeriel Belk Jennifer N. Martin Keith E. Belk Jonathan Eisen David Coil Jessica L. Metcalf Xiang Yang

September 12, 2019

No Comments

In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).

Ingredients

Use of natural ingredients to extend shelf life of meat products

Natural extension to shelf life

Elizabeth Fuhrman

August 13, 2019

No Comments

For the extension of meat shelf life, a trend toward natural plant extracts such as rosemary, green tea and acerola extract has occurred.

Packaging Tech

Form-fill-seal supports growing market

Flexible packaging materials and machines deliver longer shelf life, shelf impact and higher productivity.

Hallie Forcinio

July 16, 2019

No Comments

Demand for vacuum skin packaging (VSP), which is divided between form-fill-seal and fill-seal options, is driven by increasing sales of chicken and fresh seafood products. Advantages of VSP include product differentiation and color preservation.

Ingredients

Moving toward natural antioxidants in meat and poultry products

Elizabeth Fuhrman

April 23, 2019

No Comments

The latest development for antioxidant ingredients used for meat and poultry products is a better understanding of how the animal proteins spoil and the development of antioxidant combinations for superior shelf-life extension.