Oxygen scavenging aids cut meat

New oxygen-scavenging technology can increase the shelf-life of fresh-cut meat products from a few days to almost a month by virtually eliminating oxygen, claims its developer, active packaging specialist Multisorb Technologies.

Meat firms have traditionally relied on vacuum packing and flushing with nitrogen and carbon dioxide to extend shelf-life, said the US firm. However, this typically left a small percentage of residual oxygen (0.5%-2%), which was enough to reduce shelf-life significantly.

By using oxygen scavengers together with vacuum and back-flush systems, Multisorb could cut residual oxygen to 0.01%, it claimed. "Once the meat arrives in store, cases or trays can be removed from a master bag and allowed to 're-bloom', ensuring an appealing red colour. The meat is then placed on the shelf as if it were cut and wrapped on site."

Multisorb has also developed patented moisture management technology to control relative humidity levels in biscuits and other bakery products, it added.