Omar Khalid
Plastic packaging is commonly used for meat products, and its usage varies depending on the type of meat and the desired level of protection. Plastic wraps and bags for meat products are typically made from polyethylene (PE), polyvinylidene chloride (PVDC), or polyvinyl chloride (PVC). These plastics are derived from petroleum and may include additives such as plasticizers, colorants, or anti-fog compounds. The choice of plastic depends on factors such as cost, transparency, flexibility, heat resistance, and ability to prevent oxidation and spoilage. Other types of plastic packaging for meat include blister packaging, boil-in-bags, and breathing packages. Additionally, absorbent pads made from silica gel or cellulose and coated in perforated plastic wrapping are often included in meat packaging to absorb liquids and maintain freshness. While plastic packaging has benefits, it also raises concerns about food safety, environmental impact, and proper disposal, leading some consumers to explore alternatives like buying meat from local butchers with eco-friendly packaging.
| Characteristics | Values |
|---|---|
| Purpose | To soak up the liquids that naturally ooze out of meat, poultry, and seafood over time, preventing them from pooling in the package. |
| Material | The majority of these pads are made from one of two absorptive materials: Silica gel (a purified sand) or cellulose (a purified plant fiber), which are then coated in a non-toxic plastic wrapping that’s perforated, allowing the liquid to seep in and stay there. |
| Safety | According to the USDA Food Safety and Information Services, as long as the absorbent pad is not melted, torn apart, or broken open after the meat has been cooked, your food is safe to consume. |
| Plastic Types | Polyethylene (PE), Polyvinylidene Chloride (PVDC), Polyvinyl Chloride (PVC), Low-density Polyethylene (LDPE), Linear Low-Density Polyethylene (LLDPE), Ultra Low-Density Polyethylene (ULDPE), Polyamide/Nylon, High-density Polyethylene (HDPE) |
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What You'll Learn
Plastic wrap types: polyethylene, polyvinylidene chloride, polyvinyl chloride
Plastic wraps and bags used for packaging meat are made from three major categories of plastics: polyethylene (PE), polyvinylidene chloride (PVDC), and polyvinyl chloride (PVC).
Polyethylene (PE)
Polyethylene is a type of polyolefin, formed with the addition of ethylene during polymerization. PE is used in several forms of flexible protective packaging, including shrink wrap and stretch wrap. PE has multiple forms, with the three most common being low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), and high-density polyethylene (HDPE). LDPE is the least expensive material for plastic films. It is transparent, flexible, and glossy, with strong resistance to moisture, ripping, and chemicals. LLDPE is similar to LDPE but has superior heat-sealing properties and higher tensile and impact strengths. It is commonly used in shrink wraps. HDPE is one of the most common polymers in plastic packaging and is USDA/FDA-approved for food contact. It is lightweight, durable, water-resistant, and has poor oxygen resistance, making it suitable for certain foods, retail products, and clothing.
Polyvinylidene Chloride (PVDC)
PVDC is a synthetic thermoplastic that serves as an excellent barrier against moisture and oxygen. It is also resistant to heat, chemicals, oil, and grease, helping to protect raw meats from contamination and spoilage. PVDC is commonly used in plastic wraps in the US and Japan, although some brands have switched to other formulations due to environmental concerns.
Polyvinyl Chloride (PVC)
PVC is a combination of carbon, hydrogen, and chlorine. It is the most common component used globally in plastic wraps. PVC has low permeability to water vapour and oxygen, which helps preserve the freshness of food. However, there are concerns about the transfer of plasticizers from PVC into food, and it has been banned in several countries due to the release of strong, harmful odours and chemical byproducts during its creation and decomposition. PVC is used in rigid applications, such as blister and clamshell packaging, and flexible applications like shrink wrap and bagging.
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Plastic's protective qualities
Plastic packaging materials offer lightweight, customisable, and cost-effective solutions for protecting and preserving goods during transportation, storage, and distribution. They are also used to extend the shelf life of perishable items, reducing food waste. Plastic packaging can be designed to meet specific safety and hygiene requirements, and certain types of plastics are approved by the FDA for food contact.
Low-density and high-density polyethylenes, along with a few other types of plastic, are often used in the handling of raw meat. Polyethylene (PE) is a common plastic used in packaging, and its low density variant (LDPE) is the least expensive material for plastic films. LDPE is transparent, flexible, glossy, and strongly resists moisture, ripping, and chemicals. It is most frequently found in plastic bags but is also used in lids, squeezable food bottles, and frozen packaging. High-density polyethylene (HDPE) is a polymer designed for durability, safety, and low maintenance. It is used to create cutting surfaces in restaurants, superindustries, commercial and domestic kitchens, and many food processing facilities.
Polyvinylidene chloride (PVDC) is another plastic used in meat packaging. It is a synthetic thermoplastic that acts as an excellent barrier against moisture and oxygen. PVDC is also resistant to heat, chemicals, oil, and grease, helping to protect raw meats from contamination and unnecessary spoilage.
Other types of plastics used in packaging include polypropylene (PP), used for containers, polystyrene (PS), used for disposable cups, and polyamide/nylon, which has superior resistance to flex-crack, punctures, and scratches, making it ideal for food processing.
Plastic packaging can help maintain cleanliness and prevent foodborne illness, but it is important to note that some plastic materials may not be sanitary, and small amounts of chemicals from packaging can migrate into foods.
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Plastic's health and safety concerns
Plastic packaging for meat products is a highly versatile and useful material. It is lightweight, easy to machine, and can be used for a wide range of applications in facilities that process meat, fish, and poultry, as well as in the production of dairy products, baked goods, and confectionery. Plastic packaging can also help protect raw meats from contamination and unnecessary spoilage.
However, there are health and safety concerns associated with the use of plastics in food packaging, particularly meat products. Firstly, plastic packaging can introduce chemicals into food. Small amounts of chemicals from packaging materials, such as metal fragments, glue, and other additives, can migrate into the food, especially when stored under varying conditions. This can result in potential health hazards for humans, including gastrointestinal disorders, respiratory problems, cancer, infertility, and alteration in chromosomes.
The type of plastic used in food packaging is important to consider. Different types of plastics have different properties and potential health risks. For example, polyvinyl chloride (PVC), commonly found in takeout containers, can release phthalates, which are endocrine disruptors and may contribute to childhood obesity, cardiovascular disease, and interfere with male genital development. Similarly, when heated, polystyrene, often used in food trays, can release styrene, which has been linked to depression and fatigue.
Another concern is the potential for plastic packaging to melt or burn when used in cooking or conventional ovens. Plastic wrap, foam meat trays, and other plastic packaging materials should not be used in ovens as they may catch on fire or melt, causing chemical migration into foods.
Cross-contamination is also a risk when using plastic packaging for meat products. Meat that is not securely packaged can pose risks of injury and cross-contamination with other foods, which is why food-grade polymers are essential in the meat processing industry.
Finally, the environmental impact of plastic packaging cannot be overlooked. Plastics are highly resistant to degradation and can persist in the environment for prolonged periods, leading to the infiltration of microplastics into the human food chain. While the specific health risks associated with ingesting microplastics are still being studied, the presence of these particles in meat products is a concern for human health.
To address these concerns, strict regulations and proper management of plastic use in food packaging are essential. The U.S. Food and Drug Administration (FDA) approves all food packaging materials, and companies are encouraged to phase out harmful substances and adopt more sustainable practices.
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Plastic's environmental impact
Plastic packaging for meat typically falls into three categories: polyethylene (PE), polyvinylidene chloride (PVDC), and polyvinyl chloride (PVC). These plastics are derived from petroleum and are used for their durability, flexibility, and resistance to ripping, chemicals, and moisture.
While plastic packaging helps to preserve meat and protect it from contamination, its environmental impact is significant and detrimental. Plastic pollution has become ubiquitous, with plastic waste accumulating in the air, waterways, soils, rivers, and oceans. This pollution can persist for between 100 and 1,000 years or more, fragmenting into microplastics and nanoplastics that infiltrate every ecosystem on Earth, including the human body.
The production, use, and disposal of plastics have severe environmental and health effects. The extraction of fossil fuels, from which plastics are derived, releases toxins that can damage sensory organs, impair bodily systems and organs, and increase the likelihood of cancer and other toxicities. The infrastructure used to transport raw materials can also contribute to environmental damage.
Plastics themselves, along with the additives and processing involved in their production, can contaminate the environment and enter the food chain. Microplastics and hazardous chemicals used in plastic products have been found in the air, water, and food, with potential toxic impacts on human health, including chronic inflammation, cardiovascular disease, and cancer.
The durability of plastics contributes to their persistence in the environment, leading to issues such as littering and the contamination of ecosystems and food chains. Efforts to reduce plastic pollution, such as the EU's Zero Pollution Action Plan, aim to decrease plastic litter in the sea and the release of microplastics into the environment. However, the challenge of effectively managing plastic waste remains, with only a small fraction of plastic waste being economically or technically viable for recycling.
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Plastic alternatives
The meat industry has long been reliant on plastic packaging to keep meat fresh and safe for consumption. However, with the world moving towards sustainability, the meat industry is also looking for eco-friendly alternatives to plastic packaging.
Compostable meat packaging is one such alternative. It is made from sustainable materials derived from plants like sugarcane, bamboo, wheat straw, and seaweed. These packaging options completely break down in commercial composting facilities, transforming into their essential components, such as carbon dioxide, water, and biomass. However, one of the challenges with compostable packaging is that it may not be as durable and moisture-resistant as traditional plastic packaging. Additionally, the lack of accessible composting infrastructure in many regions, especially in the US, leads to compostable packaging ending up in landfills, defeating its purpose.
Another alternative to plastic packaging for meat is the use of renewable biopolymers, such as Kuraray's PLANTICTM biopolymer. These biopolymers are produced from sustainable materials and are easy to recycle. They can be used as a sustainable alternative for multilayer MAP trays, as the outer sealing and barrier layers can be easily separated from the biopolymer during the recycling process.
Some other plastic alternatives that can be used for meat packaging include stainless steel, glass, and ceramics. Stainless steel containers are tough, easy to clean, and can be used for reusable food and beverage storage. Glass is inert, inexpensive, and recyclable, and consumers can upcycle glass jars for food storage. Ceramics are lightweight, durable, and compostable, making them suitable for food storage and tableware.
While the search for eco-friendly alternatives to plastic meat packaging is ongoing, the meat industry can also focus on reducing plastic usage by minimizing the amount of packaging and using recyclable materials.
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Frequently asked questions
The plastic under packaged meat is an absorbent pad that soaks up the liquids that ooze out of meat, poultry, and seafood over time. These pads are made from silica gel or cellulose and are then coated in a non-toxic plastic wrapping.
According to the USDA Food Safety and Information Services, as long as the absorbent pad is not melted, torn apart, or broken open, the food is safe to consume. The bacteria in the pad will be killed during the cooking process.
Low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), and ultra low-density polyethylene (ULDPE) are some common plastics used in handling raw meat. Polyvinylidene chloride (PVDC) and polyamide/nylon are also used for their resilience and robustness.
Plastic packaging helps to extend the shelf life of meat products and maintain their freshness. It also makes the meat appear more appetising to consumers.
Consumers can buy meat cuts from local butchers and bring their own reusable containers. There are several eco-friendly options available on the market that are suitable for storing meat.
