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This week at the Meat 95 Conference at the Gold Coast, Mr Barry Shay from CSIRO's Division of Food Science and Technology, announced a new retail -ready meat packaging system developed by CSIRO and W.R. Grace Australia Limited .
The packaging system, developed with the support of the Meat Research Corporation and the Pig Research and Development Corporation, allows for consumer portions of meat to be centrally packaged and shipped to export or domestic markets.
Using DarfreshRvacuum-skin packaging technology, the retail-ready packs are stored in masterpacks, which contain an atmosphere consisting almost exclusively of carbon dioxide .
Meat packaged this way has a shelf life of six weeks when stored at zero degrees Celsius or up to three weeks when stored at five degrees Celsius.
The display life of the meat packs are two to three days after six weeks of storage at zero degrees Celsius or two days after three weeks of storage at five degrees Celsius.
"This packaging system inhibits bacterial growth and will be a boon for Australian exporters, who have to use expensive air shipments cost for consumers portions of meat,' said Mr Shay.
This is another example of CSIRO working with the Research and Development Corporations to meet the needs of industry.
The retail-ready controlled atmosphere packaging means that exporters can now move their consumer portion meat by sea, saving thousands of dollars each year.
For further information please contact:
Barry Shay
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