What to wrap meat. How to wrap meat in foil before baking

25/02/2016

31764

A roll of foil is one of those accessories that no kitchen can do without. Anything can be baked in foil: meat, fish, poultry, vegetables. Thanks to foil, you can diversify not only your home dinner, but also a picnic, a trip to the country, fishing or hunting - there is nothing tastier than freshly caught fish or poultry, immediately baked in the coals of a campfire or on the grill. Foil packaging can be used instead of dishes that do not need to be washed. Food cooked in foil tastes like stew. Thanks to the foil layer, the meat does not come into contact with the fire and therefore does not burn, and the steam and juice released during the cooking process are not wasted, but are absorbed back thanks to the airtight packaging. But meat cooked in foil will not be tasty and juicy unless you apply a few simple tricks to it.

- How long to cook in foil? -

The average cooking time for meat in foil is 15-30 minutes at a temperature of 190-200 degrees Celsius. Lowering the temperature increases the cooking time, but reduces the risk that you will overcook the meat and it will become too dry.

- What to bake? -

For baking, try to use boneless meat. If this is not possible, make sure that the bones do not stick out, otherwise the foil will tear. River fish need not be gutted.

- Selection of foil -

Thick foil is better suited for baking in coals - this way there will be less risk that it will be pierced. As a last resort, you can take regular foil, folded in two or three layers. Also, when wrapping meat, pay special attention to tightness so that coals and soot do not get inside, and the juice does not leak out.

- Order of adding ingredients -

In order for the meat to be better baked and saturated with the aroma of spices and vegetables, make shallow cuts crosswise on its surface with a knife. Place vegetables and onion rings first, and on top - meat rubbed with seasonings and garlic. This way the meat will not burn and will be soaked in steam from the vegetables as much as possible.

- How to properly wrap in foil? -

When wrapping the meat, make sure that the foil is the matte side outward and the shiny side inward. Fold a sheet of foil in half and place vegetables and meat inside as close to the fold as possible. Fold in the edge parallel to the fold, then fold in the edges along the sides. Crimp the resulting package. Such packaging perfectly signals the readiness of meat - it inflates, and the folds turn black.

- With and without air -

When baking meat or fish, try to ensure that the foil fits tightly to the surface of the product when packaging. When baking vegetables, on the contrary, leave a little air - this way the vegetables will steam well, but not fry.

- Fighting excess heat -

When roasting in coals, wait until the coals have cooled slightly - this way you can bury the bags in the coals without fear of the food burning. If the coals are too hot and you don’t want to wait, the best way to cook is to place the bags “on your butt” on the side of the coals, propping them up with stones for stability.

- Don't forget about the crust -

To get a golden brown crust on the meat, unwrap the foil and bake for another 5-10 minutes. When unfolding the foil, be careful not to get burned by the steam that will escape as soon as the seal is broken.

How to properly wrap meat in foil

Foil has firmly taken up residence in the kitchens of modern housewives. Since it appeared in the kitchen, housewives have baked everything they deem necessary in it: vegetables, chicken, fish, meat. Foil allows you to bake foods in such a way that their taste properties become similar to those baked in an oven, over coals, or over a fire.

And with all this, foil is very affordable, light, compact, and there is no need to wash it after preparing a dish. Today we’ll talk about how and which side to wrap meat in foil before putting it in the oven. When using foil for baking, you should take into account some very important nuances to ensure that the meat turns out tender, juicy, aromatic and at the same time well baked:

You can cook pork, lamb, beef in foil; only game is not cooked in foil;

Wrap the meat in foil, shiny side facing the meat. This way the heat will be retained in the meat rather than reflecting heat away from the oven;

The meat should be wrapped tightly in foil. There should be no holes, openings or punctures in the foil. Only then will the meat be the most tender and juicy.

And with all this, foil is very affordable, light, compact, and there is no need to wash it after preparing a dish. Today we’ll talk about how to wrap meat in foil before baking. When using foil for baking, you should take into account some very important nuances to ensure that the meat turns out tender, juicy, aromatic and at the same time well baked:

You can cook pork, lamb, and beef in foil. Only game is not cooked in foil;

Wrap the meat in foil, shiny side facing the meat. This way the heat will be retained in the meat rather than reflecting heat away from the oven;

The meat should be wrapped tightly in foil. There should be no holes, openings or punctures in the foil. Only then will the meat be the most tender.

This thinnest metal paper has become one of the most important discoveries of our time, and its value in cooking is especially valuable. However, we often don’t even know the basic rules of how to bake various foods in foil, despite the fact that we often resort to its help in this matter. Having “made friends” with this chrome wrap, you can create real masterpieces in the kitchen, and here we will try to study in detail all its capabilities.

Advantages of foil

The scope of use of foil in food handling is incredibly wide. It carries the function of protecting food raw materials, is used as utensils, and besides, it can hardly be found at least one negative side.

Foil does not oxidize.
It is not toxic.
It does not need to be washed as it is classified for one-time use.
This paper is light and compact, and there is a place for it in any kitchen, even the smallest one.

And this is only a small fraction of its advantages. Her versatility is simply amazing. Foil is used for confectionery products, for freezing, storing and baking. As for high-temperature treatments, we will dwell here in more detail.

Foil has truly amazing capabilities in simulating the processing of products over an open fire, in particular baking over a fire, that is, grilling or over coals, like on a barbecue.

She is also able to recreate with striking similarity the culinary creations of Russian ovens and the cooking of vegetables in ash. And all this is possible without leaving comfortable homes, with minimal time and physical costs, and here it is not necessary to have the rank of chef of an elite restaurant; foil will do everything itself and in the best possible way. Amazing, right?

What can and cannot be baked in foil

It may seem to us that we know everything about foil, but this thing, like any other unknown material, should be handled skillfully. And what kind of skills the metal wrapper will require from us, we will try to analyze here in as much detail as possible.

In general, initially we should have dotted all the i’s and found out exactly which products can be baked in foil paper, and which ones should not even approach this wrapper.

Bake in foil

The list of permitted ingredients is quite extensive and includes:

Meat and poultry (game is an exception). Meat products cooked in foil have a taste close to stewed dishes, while poultry is closer to fried dishes, not burdened with fat and without a characteristic odor.
Minced meat and products made from it;
Fish and seafood, which become boiled and baked in foil.
Meat, fish and vegetable products along with boiled porridges;
Bryndza and salted cheeses;
Vegetables, in particular root vegetables, should be whole, while vegetables such as cabbage should be divided into large pieces. These gifts of nature, heat-treated in foil, replicate the taste of fruits baked in ash.

All dishes prepared using metal paper definitely have better qualities than their “colleagues” that were fried and boiled in a frying pan or pan. They are more tender, juicy and aromatic, in addition, they preserve the taste of food as much as possible.

Among other things, foil culinary masterpieces can rightfully be considered dietary, and can be safely given to children, since all cooking processes are carried out without the use of oils and fats.

The use of foil to heat prepared foods is also allowed, but in this case the exposure time is limited to 5-10 minutes.

Not friendly with foil

However, among the abundance of different products, there are some that should be avoided from contact with metal wrappers.

These include:

Cereals, cereals and products made from them;
Mushrooms;
Vegetables of soft, green types and growing on the surface of the earth;
Fruits: quince, pears and apples;

The ban on fruit can more be considered a restriction, since the fruits of the trees do not suffer at all in terms of quality, but are significantly inferior in terms of taste and, moreover, completely lose ascorbic acid from their healing bins.

Cooking time

One of the most important rules for cooking in foil is the time factor. Here we can highlight several main aspects that influence the timer in one way or another.

Oven: 380-400 o C

The first indicator of cooking speed is, of course, equipment, that is, the oven. If the fryer has excellent insulation and is able to heat up to high temperatures (380-400 o C), then cooking even long-lasting dishes such as meat in foil will last no more than half an hour.

Oven: 250-300 o C

However, the capabilities of our kitchens are often limited, and stoves can produce maximum readings of 250-300 o C.

In such situations, the cooking time is influenced by the following factor, namely the properties of the product.

For example, baking the following products in foil takes time:

tough, old beef - 1-1.5 hours,
duck – 1 hour - 45 minutes,
chicken carcass – 40-35 minutes,
fish weighing 1 kg - no more than half an hour,
chicken - it will take about 25 minutes,
potatoes only need 20 time units,
Bryndze - only 7 minutes.

Cooking in foil greatly facilitates the cook’s culinary work, because in this shell, and also taking into account the specified time, the product is not in danger of burning, and she, in turn, can easily be distracted by other chores and return to the main dish only within the last 5 minutes of cooking.

And now the cherished hours or minutes have passed in anticipation of the signature menu item, and we are preparing to remove our masterpiece from the belly of the oven. However, we need to make sure whether the dish is ready, whether it has reached its climax. How to do this?

The foil here acts as the main “sensor”.

When meat or fish treats, as well as salty cheeses or aromatic poultry are prepared in a metal wrapper, the swelling of the foil wrapper will serve as a signal that the dish is ready.
However, such an action takes place only when the product is wrapped in metal paper in compliance with all the rules.
Another conventional signal for the completion of cooking can be darkening, that is, the appearance of soot in the places where the metal wrapper is folded. This phenomenon is caused by the combustion of the juice released from the cooking product by the time the dish itself is completely baked.
However, this method will not work, for example, when baking potatoes. Here you can act at random, in the literal sense of the word.
By piercing the foil and the tuber with a knife, you can diagnose the degree of readiness of the vegetable. If the root vegetable has not yet reached its climax, then the damaged integrity of the foil shell will not affect the quality of the dish in any way, and we can safely finish baking the potatoes.
The sense of smell is one of the effective methods for determining the readiness of a product, but it is still better to combine it in combination with other testing options.

And now we have reached almost the most important moment of cooking in foil paper - wrapping the ingredients. You should not approach this process carelessly, because the quality of the finished product directly depends on the correct wrapping.

Tightness is the key to a successful dish, especially if we are dealing with a large (over 500 grams) piece of meat or fish, as well as fatty or overly tender poultry such as duck or chicken.

If the tightness of the wrapper is broken, the product will lose its juice, and along with it the taste, necessary consistency, softness, and in the future we can end up with a dry, hard and burnt dish.

Creation of impervious packaging should be carried out as follows:

If the foil is thin, and the product that needs to be baked is large, then it must be folded in two layers to increase the strength of the paper.
Having spread a double metal-like sheet on the work surface, we place our future dish (fish, meat, poultry or vegetables) on one edge of it.
Next, cover it with the other half of the foil, avoiding tension.
We must fold the free edges several times, forming sealed seams. As a result, we should get an impenetrable quadrangular bag, which must be carefully pressed with light pressure to the shape of the product inside.
When we place a metal package with filling in the oven, under the influence of heat the package will expand without breaking the seal, maintaining the correct cubic or spherical shape.

If large pieces of fish or meat cannot do without sealed foil containers, then poultry, like root vegetables, has an alternative packaging option - edging.

Having placed the carcass or vegetable on the foil, you should go around the product on all sides with its edges, leaving the top open. This will be enough to get an excellent dinner.

There are rules regarding fish. The packaging should be made from a single layer of foil, but should be double-packed, that is, the second wrapper should overlap the seams of the first, thus ensuring the seal of the baking bag.

Food preparation

Speaking about the advantages of foil, we attributed unheard-of possibilities to this kitchen assistant, but one should not naively believe that the aroma and taste of the dish depends solely on the metal wrapper.

Preparing the ingredients is already the work of the cook, which is also of phenomenal importance in this entire culinary epic.

And here, again, several features should be noted, because different products require specific pre-treatment before baking them in foil, and tableware practice will not help here.

Meat

When preparing meat, pay attention to the presence of bones. If there are sharp, protruding bone elements, they should be removed so that they do not damage the integrity of the sealed packaging and, as a result, do not lead to damage to the dish.

Meat does not tolerate water treatments, so it should be cleaned from various damages and contaminants exclusively by dry cleaning. However, if you did have to bathe a piece of meat, you should dry it thoroughly with a napkin or roll it in flour or bran before packing it in foil.

Bird

Birds are a special “customer” of foil packaging. There are many bones in the carcass, which can break through the foil during cooking due to the fact that when heated, the meat first increases in size and then contracts again, which causes movement of the bone elements.

This is why chicken or duck carcasses are often tied or stitched, thus immobilizing them, before being wrapped in metal-like paper.

Individual pieces (legs, wings and others like them) must be beaten with a hammer in the area of the joints and in the places where the bones are located. This measure will destroy their strong connection with the fillet.

Fish

When placed in foil, a fish carcass must be free of all fins, in particular the tail, as well as any elements that could burn before the fish meat is cooked.

Vegetables

Before baking, garden crops must be washed and cleaned to remove all damage and defects.

Root vegetables can be baked as a whole, and the output will be baked products. You can also chop the vegetables into slices and place them in a foil bag, but in this case the dish will look more like stewed-boiled.

Spices and seasonings

When we prepare this or that culinary masterpiece by baking in foil, we expect to immediately serve the dish to the table after the oven. That is why, before going into metal paper packaging, the food product must receive a whole portion of the necessary seasonings, spices and herbs. But even in this case there are some nuances.

Meat baked in one piece should not be salted.
The minced meat must be seasoned with everything required by the recipe (salt, spices, onions, garlic), and also rolled in breading, such as flour.
Poultry should be enriched exclusively with dry spices and in no case with fresh herbs and spicy vegetables. As for salt, it should be added in moderation;
Fish loves a lot of salt, and most importantly, coarse salt! 1 tbsp. for every 1.5 kg of fish there will be enough. In addition, these sea inhabitants do not know moderation in the bay laurel; you can put more fragrant leaves, just like onions.
Vegetables should be coated with salt, kepchup, butter or sour cream with spices only after cooking.

This metal-like packaging allows you to achieve incredible heights in the culinary field.

To prepare an oven-baked dish, you will need foil. Thanks to it, it turns out to be as juicy, aromatic and tender as possible. Almost every housewife has foil in her closet. If you have never used it before and don’t know how to use paper in cooking, our tips will help you.

Foil on a baking sheet: which side should I put it on?

This silver paper can be used both for storing food and for baking it. Alas, our grandmothers did not have the opportunity to use this material in cooking, but for several years now it has been popular with our mothers and us. What is its secret and how should it be used?

Why do you need foil? After you cook a dish using it at least once, it will always be in your arsenal. The food turns out juicy and soft, it does not stick to the baking sheet, and the silver paper makes the process of washing dishes much easier. In addition, in foil, meat, fish and vegetables do not lose their juice and do not seem dry at the end of cooking.

Studies have shown that using foil helps preserve all the beneficial substances found in foods. This method of cooking is in second place after steaming, because the products do not lose their benefits.

But keep in mind that cooking the dish in foil will take a little longer, but the result is worth it!

Which side should you put the foil on the baking sheet? Many housewives mistakenly believe that there is no difference. In fact, there is a difference, and it is quite noticeable. Silver paper has a certain texture on both sides, pay attention to this.

Take a closer look at the foil - as you noticed, one side of it shines and sparkles, but the other does not. For most dishes, it doesn't matter which side of the foil you use. But if you are preparing sour food, you need to place the paper with a matte surface on a baking sheet, and place the food on a shiny one. This is explained by the fact that the material begins to interact with acids, which negatively affects the taste and quality of food.

Foil is also used to cover dishes during or after baking. For example, if you bake potatoes in a mold, but you don’t have a lid, replace it with a sheet of silver paper, it will cope with this function just as well.

Wrapping in foil is one of the most popular ways to use it. You can wrap potatoes and other vegetables, fish and meat in it. 10 minutes before the end of cooking, unwrap the foil so you can remove excess moisture.

Tips for using foil in cooking:

As you can see, it doesn't really matter which side you place the foil on the baking sheet. The exception is sour foods. To ensure that the dish retains its flavor and cooks as quickly as possible, try to wrap it tightly in 1-2 sheets of foil.

High-quality aluminum foil will become your reliable assistant in the kitchen. Thanks to its use, the aroma of the dish will be amazing! In addition, all products will retain their benefits.

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Which side should I put baking foil on a baking sheet, and how should I wrap food in it?

Baked dishes have many fans: they are tasty and retain nutrients. Heat treatment can be speeded up and greatly facilitated by food foil, which no housewife can do without these days. But often when working with this material, questions arise, for example, how to wrap food in foil or which side to place it on a baking sheet.

Faithful assistant to housewives

Until recently, this method of cooking, such as baking, was quite labor-intensive. I had to make sure that the product did not burn to the pan, did not dry out, and after all that, I also had to wash the oven from grease stains. The invention of food insulating materials freed cooks from such troubles. One of them is ordinary aluminum foil.

This is an excellent device that has many positive qualities. Unlike expensive non-stick cookware, this material is not only affordable, but also very convenient to use. Aluminum sheets are lightweight, compact, do not require cleaning and do not oxidize. But the most important thing is that foil protects the product from loss of nutrients during heat treatment, does not allow air to pass through, retains all liquids and aromas, while at the same time being a good heat conductor. Using this metal-like paper, with minimal time and effort, you can prepare an incredibly tasty, juicy and not tough dish. That is why it has become so popular among modern housewives.

How to use cooking foil?

Despite the fact that foil has become a common fixture in our kitchens, many people do not know which side to put it on when baking. To understand this issue, you need to look at the structure of the sheet: on one side it is matte, and on the other it is shiny. It looks like this because the foil is made in two layers at once, and the side that is in the middle, in contact with the second layer, turns out matte.

There is an opinion that a shiny surface, due to its physical characteristics, has greater reflectivity than a matte surface, and also does not stick, so it is on it that the baked product should be placed. However, in reality, the heat reflection indicators on both sides of the sheet are almost the same. Therefore, there is absolutely no difference in which side to wrap the product in foil for baking.

Hermetic wrapping

In this case, the product is tightly wrapped in foil: place it on one sheet (preferably on the shiny side), cover it on top with another sheet (shiny side down) and press the edges tightly, folding them several times. You will get a bag that needs to be carefully crushed around the future dish. This way, the airtight packaging will allow it to cook in its own juices and remain tender.

Covering the pan

Baking tins

From foil you can build something like molds in which it is very convenient to bake muffins, pies or any other dough product you want. It is better to place foil in the form of baking dishes in the oven with the matte side facing out so that the dough does not stick to it.

Sheet selection

You should not buy sheets that are too thick: they are only suitable for baking over coals, and at home it will be inconvenient to use such foil because of its rigidity. It is better to take thin but durable aluminum paper, which folds well, holds its shape and does not tear. If necessary, you can roll it in two layers.

What can you bake in aluminum paper?

Foil paper makes not only main dishes very tasty, but also baked goods, casseroles and desserts. For example, baked apples stuffed with cottage cheese and nuts. At the same time, all these products acquire a very pleasant taste, close to those baked in ash, and their consistency will be much softer and more tender than if they are boiled or fried. In addition, cooking does not require oil.

Whatever dish you cook in the oven, foil will improve its nutritional quality and greatly facilitate the process - and it doesn’t matter which side you put it on the baking sheet. In any case, the baked product will not only be tasty, juicy and aromatic, but also healthy, so it is suitable even for baby food and diet food.

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Baked dishes have many fans: they are tasty and retain nutrients. Heat treatment can be speeded up and greatly facilitated by food foil, which no housewife can do without these days. But often when working with this material, questions arise, for example, how to wrap food in foil or which side to place it on a baking sheet.

Faithful assistant to housewives

Despite the fact that foil has become a common fixture in our kitchens, many people do not know which side to put it on when baking. To understand this issue, you need to look at the structure of the sheet: on one side it is matte, and on the other, shiny. It looks like this because the foil is made in two layers at once, and the side that is in the middle, in contact with the second layer, turns out matte.

But, if your dish contains vinegar or sour sauces, it is still recommended to place it on a glossy surface, since a matte surface reacts with acid, which can slightly spoil the taste.

You can use this material when baking foods in several ways:

Cover the bottom of the mold with a sheet of foil, place the dish on top and cover it again with aluminum paper. It doesn’t really matter which side you cover the pan with. But if you think that the dish will cook faster this way, then place it with the matte surface facing out.

To get a beautiful crispy crust, the insulating material must be unrolled 10 minutes before cooking - regardless of which method you use.

As you can see, baking a dish using foil is a simple and convenient process that does not require any special skills. But in order for the dish to really turn out tasty, the choice of the material itself is of considerable importance.

If you choose low-quality baking material, you risk losing the seal of the package, because the foil may tear. And then all the juice from the prepared product will flow out, the dish will lose its aroma, change consistency or burn. Therefore, be especially careful when choosing foil. It should not tear when unwinding.

You should not buy sheets that are too thick: they are only suitable for baking over coals, and at home it will be inconvenient to use such foil because of its rigidity. It is better to take thin but durable aluminum paper that folds well, holds its shape and does not tear. If necessary, you can roll it in two layers.

Using this convenient device, you can cook almost any type of food: meat, poultry and fish (both whole and cut and minced), vegetables, cheeses and feta cheese, some fruits. It is not recommended to use foil for baking mushrooms or wrap green vegetables (cucumbers) with either side of the sheet. Before placing cereals on a baking sheet, they should first be boiled.

The modern market offers a large selection of packaging for raw meat, as well as semi-finished and finished meat products. All types of packaging, one way or another, take into account the characteristics of the product. As a perishable product, meat cannot “gather dust on the shelf” for a long time, so most manufacturers prefer to package meat immediately after production, before freezing or refrigeration. The main function of packaging is to extend the shelf life of meat. Also, meat packaging should attract the attention of buyers. These goals are achieved through the use of various technologies, materials and substances.

Today, primarily polymer materials are used for meat packaging: polypropylene, polyethylene, polyethylene terephthalate and others. They are used to make trays, shrink and stretch films, and containers. Sometimes the types are combined (for example, tray + film, container + shipping shrink wrap, etc.). The packaging of many meat dishes is suitable for heating and has the most complete range of hygienic, sanitary and environmental properties. It is necessary to consider various meat packaging methods, their advantages and disadvantages.

Trays

Many Russian and foreign manufacturers who sell their products through chain stores pack fresh meat in trays (Ramfood, Miratorg, Sinyavinskaya Poultry Farm, Ekol, Dmitrovsky Meat Processing Plant, Mikoyan, etc.) Trays are made of cardboard, polypropylene , polyethylene terephthalate and aluminum. To produce commercial packaging, cardboard is covered with a polymer film.

The trays are hermetically sealed and may also contain a special gas or vacuum inside. In a gas environment, the meat of animals, birds and fish is stored longer. Inert gases mixed in certain proportions are used as a gaseous medium. The composition of the mixture depends on the specific product.

Packing meat in a tray with a modified atmosphere (MGA) allows you to extend its shelf life several times, however, meat still remains a perishable product. The shelf life of raw chilled meat with the help of MGS increases to two weeks or more. Gas reduces the ability of putrefactive bacteria to reproduce, so the meat is preserved. It is important that MGS does not save meat from spoilage after opening the package. A small percentage of microorganisms remain and are activated after opening the package. Packaging in trays using gas mixtures does not improve the hygienic properties of meat. It is unacceptable to try to beautifully package and sell spoiled meat. All products (meat, semi-finished products, delicacies) must be absolutely clean before packaging. Many manufacturers make special injections into meat. Injected substances extend its shelf life to several months. Typically these are antioxidants, antiseptics, and the food additive PRAM based on propylene glycol. The law prohibits the use of substances that are harmful to consumer health, as well as techniques aimed at imparting a marketable appearance to spoiled meat.

An important operational characteristic of trays with a modified gas environment is oxygen permeability. If oxygen leaks into the packaging, decomposition processes of the product may begin inside.

You can purchase trays from such manufacturers as "Miko Pack", ULMA Pack, "BI-TECHNO", "Upakovka Torg", JSC "Shunsin" and many others.

Polypropylene (PP, PP)- the most budget material for making trays. It is transparent and durable. It cannot be opened unnoticed. Oxygen permeability is average, so products with a shelf life of less than two weeks are packaged in PP. Polypropylene trays can be heated in the microwave, but freezing is not recommended.

Despite the fact that polypropylene is in a very affordable price range, it is safe. Even when heated, it does not emit harmful substances.

Trays made of polyethylene terephthalate (PET,PETF)- durable and impermeable to oxygen. In such trays, the modified gas environment is preserved much longer than in polypropylene containers. It is not recommended to heat PET trays, but they can be frozen to minus 40°C. Depending on the composition of the polymer, the tray can be colored, black, white or transparent.

Trays, containers and trays for semi-finished meat products intended for cooking in microwave ovens are made of cardboard coated with a layer of polyethylene terephthalate. This packaging is called ovenableboard. Its separate type, packaging dual ovenable cartons, can also be reheated in the oven. This material is resistant to temperatures from minus 40 to plus 200°C. There is no clear opinion on how safe it is to heat a product to temperatures above 200°C.

Relatively recently, the problem of cooking dishes with a crispy crust in the microwave was solved. To do this, a thin layer of metallized polyethylene terephthalate is applied to the surface of the cardboard container. The aluminum impurity serves as a susceptor that receives microwaves and converts their energy into heat. As a result, the tray acts like a small oven. Sealed Air Cryovac offers meat roasting trays to customers.

"Miratorg" packs meat under vacuum in a special film for baking.

Foamed PET trays are suitable for packaging fresh meat, they can be heated, however, they have thermal insulating properties and reduce the quality of freezing. For this reason, trays made of foamed PET are used for packaging ready-made meat dishes, sausages and other products that do not need to be frozen.

Aluminum trays used for packaging chilled meat. The transport tray with the product is hermetically sealed with a lid, and the product tray is sealed with film. The walls of the tray are ideally smooth and rigid, because if there are pores and bends, bacteria accumulate in them. Of course, the price of aluminum trays is higher, but aluminum is completely impermeable to oxygen. It is not afraid of heating and cooling. The shelf life of meat in aluminum containers reaches a month.

Composition of the modified gas environment and storage conditions for meat

Fresh red meat, as well as kidneys, liver and heart, must be packaged in a gas environment containing 70-80% oxygen and 20-30% carbon dioxide. Pork is packaged in an environment containing 80% oxygen and 20% carbon dioxide. The shelf life of meat at temperatures from -1 to +2°C is 5-8 days. For comparison, the shelf life of boneless meat and half-carcasses without MGS at the same temperature does not exceed 4 days.

When packaging the carcass, the oxygen content is reduced to 65% and the carbon dioxide content is increased to 35%.

The poultry is packaged in a gas environment containing 70% oxygen and 30% carbon dioxide. Whole bird carcasses are stored in a package containing pure carbon dioxide. The shelf life at temperatures from -1 to +2°C ranges from 10 days to 21 days.

Packing into trays with MSG is carried out using automatic equipment, although manual labor may be used at the meat packaging stage. The meat is first washed, dried, cut, and treated with the necessary compounds. Among the modern methods of pumping gas into trays, it is worth noting the M A P A X technology, developed by the Linde Gas concern. In accordance with it, a vacuum is created in the tray, and then a gas mixture of the required composition is pumped into it.

Polymer films

Multilayer, modified and vitrified polymer films are used to make bags, as well as sterilizable and heated packaging for fresh meat and semi-finished meat products. Film packaging is much lighter than trays and cans and is convenient to transport and open. There are no restrictions on the shape and size of the piece. Packaging that is sterilized before the product is placed in it eliminates the need for the meat producer to freeze the product because bacterial growth is inhibited. In film, meat dishes retain their taste.

Film packaging is often done under vacuum, because... It is much easier to pump air out of a bag than from a rigid tray. The essence of the vacuum packaging method is that the meat product is protected from exposure to air. For vacuum packaging (Darfresh technique), shrink films are often used. They fit the product tightly and remain sealed for a long time. This packaging method is used by Miratorg, Pogarsky Meat Processing Plant, Ostrich Ranch, Yegoryevsk Poultry Farm and other meat producers. It is important to note that direct contact of meat and polyvinyl chloride (PVC) films is unacceptable, since they contain free chlorine. Polyolefin (POF) and polyethylene (PE) films are safe. POF materials tolerate freezing well, and polyethylene films are stronger.

In vacuum packaging of meat, film can be successfully combined with trays. Shallow-depth trays are better suited for this, as it is easier to remove air from them. The film is welded to the tray or forms a continuous shell around it. This is how “Kampomos”, “Mikoyan”, “Okhotny Ryad”, “Russian Sea” meats are packaged, as well as “Estellies” and “Dalnie Dali” meats.

Some meat producers prefer stretch film. Sibirskaya Guberniya successfully packages meat products in trays and stretch film. The Kros company packs rabbit meat in stretch without trays or vacuum. In many stores (for example, Lenta, Auchan, Gemini), frozen meat, fish and poultry are packaged in stretch right on the spot.

Despite the simplicity of stretch wrapping, it is advisable to choose denser shrink films. Soft materials, such as stretch, provide a good fit to the product, but have low barrier properties. They can also tear on bones. The meat is wrapped in several layers so that the juice does not drain from it. In markets, fresh meat, at best, is simply covered with stretch film so that it does not become chapped and does not attract flies. Extension of shelf life due to such packaging is extremely insignificant.

When packaging in film, a modified gas environment is also used, including nitrogen, carbon dioxide and impurities of other gases. Gas is pumped under the film, after which the packaging is sealed and shrinked. Shrink films have extremely low oxygen permeability. There is no smell through high-quality film. It is equally convenient to pack both a small piece of meat and a whole carcass in film. The only negative: when packing a large volume of meat, MGS only acts on its surface.

A new PET film with a thin (0.02-0.07 µm) layer of silicon dioxide is of interest. This thinnest layer gives the film additional barrier properties. Thanks to dioxide, the film keeps the composition of the modified gas environment unchanged for a long time. The material can be cooled and heated in a microwave oven.

Three-layer POF film Melinex from the developer ICI is well suited for sealing trays. It has high barrier characteristics and serves as an excellent addition to trays. Melinex film is used to make lids that can be opened and closed several times. The developer "Atria Russia", a Russian manufacturer of this type of packaging, was awarded at the WorldStar 2011-2012 exhibition.

Packaging in ELM eco-friendly film is considered promising. It is made of polyethylene or polypropylene with the addition of mineral powder (limestone or dolomite, up to 50% of the volume of the original mass). Minerals are inert, however, for direct contact with meat, a layer of polyethylene or polypropylene is applied to the film. This film is universal; it is suitable for packaging various food products, including meat. The packaging is very smooth, plastic and has no shape memory. Ecoline packaging does not transmit ultraviolet radiation.

There are a huge number of manufacturers of films for food packaging: SlavaForm, Krehalon, MONEVAK, EM-PLAST, Atria Russia, Expomarket, Protek Holding, Georg Polymer and others.

Meat without packaging

For transportation over long distances, deep freezing of carcasses is allowed. Since the product fits into a refrigerator box, no packaging is needed.

Of course, the lack of packaging brings obvious savings, but at a very high price. Product losses reach 50%. To reduce losses and extend shelf life, it is recommended to use shock freezing or injections of antiseptics. Both options require economic and labor costs, and also affect the taste of the product. After defrosting, about 40% of muscle mass is lost, and antiseptics are not beneficial to the health of consumers.

Transport packaging of meat

Of course, commercial meat packaging performs a large number of functions, but transport packaging cannot be neglected. It is needed to protect the product during transportation and facilitate loading and unloading operations.

Several packages of meat or semi-finished products are placed in boxes, containers or boxes. Then the containers are placed on pallets. To secure the goods on the pallet, it is wrapped with stretch or shrink film. It protects the cargo from climatic factors and mechanical damage. Shrink film with a thickness of more than 120 microns is very durable and serves as protection against opening.

To further secure heavy loads on pallets, it is convenient to use plastic strapping. The strapping is done manually or automatically before or after packaging in film. The tape is welded into a continuous ring and securely secures the cargo, preventing its deformation during transportation and loading and unloading operations.

Companies can offer a large selection of domestic and imported machines for transport packaging of meat "PAKVERK", "MERPASA", "Bristol Group", "Valentina Pak" and others.

How to make the right choice?

When choosing packaging, it is important to consider the shelf life of the product, its ability to retain or lose its presentation, moisture, taste and aroma. It is important whether the product in the package will be frozen or heated, whether it will be stored in the dark or in sunlight. Whether the product is consumed immediately after opening or within a certain period of time plays a certain role.

The presentation of the packaging should be thought out in advance. Ideally, packaging is the result of the work of professional packers and designers. Through the use of holographic methods and the development of unique and complex packaging shapes, protection against counterfeiting of the branded product is provided. Of course, every buyer wants to save on packaging. But it is worth noting that proper packaging is perceived as an integral part of the product and the buyer is willing to pay extra for it.

Sealing trays are one of the most budget-friendly and reliable packaging options. Meat stored under film lasts longer, does not smell and looks more presentable. The costs of trays and film are recouped by reducing product losses. Due to the expiration date, only 7-10% of the meat in the trays is lost.

Packaging in trays with a modified atmosphere, although quite expensive, extends the shelf life of meat several times. This brings significant savings and profits. The design can be anything. For additional disinfection, meat is treated with gamma rays, ultraviolet light or antiseptics. Meat producers buy trays and film from third parties or set up their own packaging facilities.

Shrink packaging is produced using special machines. Shrinkage is carried out in steam tunnels or in hot water tanks. The film absorbs the heat shock (more than 80% of the heat) and heat treatment does not harm the meat. The product in vacuum packaging looks very presentable, the cost of materials is relatively low. As for marking, the film can easily be labeled (after packaging) or printed (before packaging).

Semi-finished meat products are best packaged under vacuum or using a modified atmosphere. In slicing, the surface exposed to gas is maximum and the product cannot deteriorate inside. The slices look appetizing, attract customers, and packaging costs are recouped faster.

Such new products on the packaging market as doypacks and sachets are excellent for packaging ready-made meat dishes. The product is placed in ready-made bags and then aseptically and hermetically sealed. The bags do not allow any substances to pass through. Any information can be applied to the surface of the package. Practice has shown that savings through the use of such bags are 400% when compared with cans and glass containers.

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