Oxygen absorbers in the packaging of meat products

Oxygen is the main cause of food deterioration due to oxidation of fats and oils and growth of aerobic organisms. Even small residual levels of oxygen in a gas-tight food can result in lost freshness, discolouration, decomposition, and unpleasant flavour, as well as in nutritional degradation of the product. Vacuum and modified atmosphere packaging technologies common in the food industry do not remove oxygen completely. Small amounts of oxygen always remain in the package headspace and in food pores, or permeate the barrier packaging film.

Bioka Ltd. produces oxygen absorbing sachets, which restrain the deterioration of food. Meat products are greatly affected by oxidation, using absorbers minimises the growth of aerobic microorganisms, while maximising colour retention in oxygen sensitive products, e.g. salami. This method also eliminates vacuum/gas flushing costs while still removing the oxygen to a more efficient level. Processed and smoked meats are particularly sensitive to oxygen, even after gas flushing small residual oxygen amounts result in light induced meat discolouration.

Residual oxygen is trapped between slices of meat, e.g. ham and bacon, during packaging, using an oxygen absorber removes this oxygen, extending its shelf life by as much as double the original. Cooked chicken wings and pepperoni, for example extended their shelf life from 14-28 days, and both rainbow trout and roasted steak developed considerable shelf lives with absorbers. Using absorbers enable manufacturers to expand into new and international markets.

Oxygen absorbers are widely used in Japan, and the method is now slowly expanding into other countries. In the United Kingdom, a well-known retailer started using oxygen absorbers in 1993. The initial application was in smoked and processed deli meat. The project was very successful and the company has been able to change their packaging, reducing the package label by one-third, to allow the products impressive colour and quality to be seen.

Bioka's oxygen absorbers are based on the latest biotechnology. Consisting only of natural foodgrade components, it improves on the current oxygen absorbers used, which, made from iron powder, are susceptible to customer misuse. The sachets allow natural preservation of food's original taste and freshness, resulting in extended shelf life, even without preservatives or additives.

Should you want more information about Bioka Oxygen Absorbers, please contact us.

• Bioka oxygen absorbers
• Oxygen and food quality
• Benefits
• Applications
• Easy to use
• Safe