Charakterystyka wybranych systemów pakowania mięsa w odniesieniu do preferencji konsumentów i aspektów ekonomicznych

Growing consumer requirements for fresh meat compel producers to use various packaging systems. The use of individual packages of meat is necessary because of the need to reduce the work in the back of the retail store, related to the cutting and meat repackaging. Because of that, the market of Case-Ready packaging is growing. Case-Ready can be used in vacuum and modified atmosphere packaging. These packages allow to prolong the shelf life of the meat, with longer storage and display time. An additional benefit for producers is increased attractiveness of the product for consumers by maintaining the red color. Packaging can also reduce the drip loss, thereby contributing to a reduction in economic losses. / Synopsis. Rosnące wymagania konsumentow, dotyczące świezego miesa sklaniają producentow do wykorzystywania roznych systemow pakowania. Stosowanie opakowan jednostkowych miesa jest tez niezbedne ze wzgledu na koniecznośc ograniczenia prac na zapleczach sklepow, związanych z podzialem i przepakowaniem miesa. Stąd tez obserwuje sie na rynku wzrost udzialu opakowan Case-Ready, czyli opakowan malych porcji detalicznych, stosowanych m.in. w systemach pakowania prozniowego i z modyfikowaną atmosferą. Opakowania te w znacznym stopniu pozwalają przedluzyc trwalośc produktu, co umozliwia wydluzenie czasu magazynowania, transportu oraz ekspozycji w ladach sklepowych. Dodatkową korzyścią dla producentow jest zwiekszenie atrakcyjności produktu dla konsumentow poprzez zachowanie czerwonej barwy miesa. Niektore z opakowan mogą tez zmniejszyc straty surowca w czasie przechowywania, wynikające z powstającego wycieku, przyczyniając sie tym samym do zmniejszenia strat ekonomicznych.

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