1950年，Aaron Brody與Dick Perdue合作研究推出了氣調(diào)保鮮包裝——這一創(chuàng)新的技術(shù)成功幫助肉制品工業(yè)規(guī)避了數(shù)百萬美金的浪費(fèi)和損失，并且以其它技術(shù)無法匹敵的成本優(yōu)勢(shì)，為消費(fèi)者提供了新鮮、營(yíng)養(yǎng)的肉品。

但是，Aaron Brody表示，由于超市生鮮部門的操作員工對(duì)失去現(xiàn)有操作職位的擔(dān)憂、傳統(tǒng)賣場(chǎng)對(duì)損失消費(fèi)者的擔(dān)心、同時(shí)由于消費(fèi)者對(duì)于新鮮紅肉的標(biāo)準(zhǔn)持有不合理的先決認(rèn)知，目前在肉品工業(yè)中，因?yàn)槔速M(fèi)而導(dǎo)致的成本流失依然居高不下。

氣調(diào)保鮮技術(shù)的誕生

Aaron brody在1950年就職于美國(guó)惠爾浦公司時(shí)研發(fā)出了氣調(diào)保鮮包裝技術(shù)（簡(jiǎn)稱為MAP）。他表示：“我們的初衷是希望提升美國(guó)冷凍設(shè)備的質(zhì)量。此前，我們從來沒有將此項(xiàng)技術(shù)應(yīng)用于本國(guó)生產(chǎn)的冷凍設(shè)備，而是將技術(shù)用在了新鮮肉品和肉品的生產(chǎn)分銷環(huán)節(jié)。”

就在Aaron brody研發(fā)出了用于新鮮肉品生產(chǎn)的相關(guān)技術(shù)之后，在1960年代末，Dick Perdue隨即研發(fā)出了用于新鮮肉品包裝的Cryovac系統(tǒng)。這兩項(xiàng)創(chuàng)新技術(shù)的融合，迅速促促進(jìn)肉品行業(yè)實(shí)現(xiàn)了可觀的成本削減和浪費(fèi)削減目標(biāo)，使肉品工業(yè)能夠?yàn)槿驑O速增加的人口有效和成本低廉地提供新鮮而有營(yíng)養(yǎng)的產(chǎn)品。

Aaron Brody表示：“在談到新鮮肉品時(shí)，如果考慮到行業(yè)出發(fā)的起點(diǎn)，其實(shí)我們已經(jīng)將肉品通常的產(chǎn)品貨架保存期延伸了五到十倍。以肉餡產(chǎn)品為例，我們已經(jīng)將其貨架保存期延伸了一倍；而完整分切的牛肉產(chǎn)品，其目前的貨架保存期已經(jīng)延伸了兩到三倍。”

“包裝工業(yè)為了改變新鮮紅肉產(chǎn)品的分銷體系，已經(jīng)邁出了堅(jiān)實(shí)的步伐。這一分銷體系的變化首先是將牲畜轉(zhuǎn)移到城市中心的圍場(chǎng)中，進(jìn)而在位于美國(guó)愛荷華州科羅拉多市中心的工廠內(nèi)進(jìn)行包裝，這個(gè)加工工廠距離牲畜的飼養(yǎng)牧場(chǎng)非常近。我知道有很多業(yè)內(nèi)人士認(rèn)為這種方式比較糟糕，但實(shí)際上這種方式是非常有效的，使我們不必再運(yùn)輸動(dòng)物屠宰之后的后續(xù)廢棄產(chǎn)品，有效地提升了我們的輸送效率?！盇aron Brody繼續(xù)表示。

這一創(chuàng)新的方式完全變革了整個(gè)肉制品工業(yè)，肉品的浪費(fèi)數(shù)量大幅度減少，減少的成本達(dá)到了數(shù)百萬美金，生產(chǎn)過程之后的廢棄物也減少了數(shù)百萬磅。

天然的平衡

Aaron Brody已經(jīng)在美國(guó)佐治亞州州立大學(xué)任教了19年。在這些年間，他一直在致力于改進(jìn)氣調(diào)保鮮包裝技術(shù)?！敖?，我們研發(fā)的一款系統(tǒng)已經(jīng)將肉品包裝之內(nèi)的氧氣殘留量降低到了百萬級(jí)單位，甚至還有可能更進(jìn)一步降低到十億級(jí)單位。如果氧氣殘留量被可靠地控制在十億級(jí)單位，我們就可以進(jìn)一步地延長(zhǎng)肉品的貨架保存期，并且支持更長(zhǎng)時(shí)間的冷凍貨架保存期?！?/p>

冷凍設(shè)備對(duì)于肉品的氣調(diào)保鮮包裝而言是非常重要的。Aaron Brody坦言道：“氣調(diào)保鮮包裝對(duì)于冷凍設(shè)備而言是一款有促進(jìn)作用的工具。如果沒有氣調(diào)保鮮包裝，冷凍設(shè)備便不會(huì)發(fā)揮功能。在氣調(diào)保鮮包裝和Cryovac系統(tǒng)中，對(duì)包裝內(nèi)部氣體的精細(xì)控制、配合選用適當(dāng)?shù)睦鋬鲈O(shè)備，便可以創(chuàng)造出平衡的微生物環(huán)境，并且令內(nèi)裝的肉品長(zhǎng)久保持新鮮?！?/p>

Aaron Brody繼續(xù)解釋道：“肉類產(chǎn)品其實(shí)并不是無菌的，因此我們需要微生物平衡的環(huán)境，并且充分利用這樣的環(huán)境為肉品確保新鮮度。我們需要這樣的包裝系統(tǒng)幫助產(chǎn)品進(jìn)行呼吸、去除氧氣，并且創(chuàng)造出二氧化碳環(huán)境。同時(shí)，我們需要維持固定的氣體成分濃度，平衡氧氣和二氧化碳?xì)怏w的含量，進(jìn)而幫助肉品延長(zhǎng)貨架保存期。微生物環(huán)境會(huì)以一個(gè)極低的速度慢慢發(fā)生變化，直到達(dá)到一個(gè)平衡的狀態(tài)。我們?cè)O(shè)計(jì)出了包裝結(jié)構(gòu)以及材料，新款的包裝擁有獨(dú)特的氧氣和二氧化碳?xì)怏w比例，尤其適用于新鮮食品（比如生菜或草莓）的包裝?！?/p>

Cryovac系統(tǒng)中的情形是，由于Cryovac包裝選用了完全阻氧型的包裝材料，因此其包裝內(nèi)部的微生物環(huán)境完全耗盡了氧氣的含量（這也是內(nèi)裝產(chǎn)品發(fā)生變色的原因），并且釋放出了二氧化碳?xì)怏w。Aaron Brody表示：“事實(shí)上，我們并不希望這一結(jié)果的發(fā)生，因?yàn)樵谶@類情形下病原型的微生物會(huì)輕松滲入。相反，我們會(huì)非常謹(jǐn)慎地保有氧氣，使其含量不被完全降低為零。在氧氣完全為零的環(huán)境中，一些厭氧性的微生物（如梭菌）也可以存在。我們需要?jiǎng)?chuàng)造出能夠?qū)共≡w的微生物環(huán)境，這是我們希望創(chuàng)建的一種天然的平衡，也是Cryovac系統(tǒng)的目標(biāo)?！?/p>

溫度的控制

“需要擔(dān)心的問題就是溫度。脫離了溫度的控制，一切都將成為空談。在包裝肉品時(shí)、在分銷過程中，我們均需要特別關(guān)注產(chǎn)品的溫度。同樣，在超市等零售場(chǎng)合中，肉品的溫度和控制也是非常重要的。”肉品的包裝是在35°F–38°F的冷凍環(huán)境中完成的，物流分銷環(huán)境的溫度為31°F，而零售環(huán)境中的溫度控制則容易失控。

監(jiān)測(cè)和控制

通過采用冷凍設(shè)備、增強(qiáng)包裝內(nèi)部的氣調(diào)保鮮的能力、確保包裝內(nèi)部的微生物環(huán)境正確和低增速的變化，這些手段均需要我們時(shí)刻確保產(chǎn)品的溫度控制一直在我們的掌控范圍之內(nèi)。有效和智能的包裝系統(tǒng)尤其需要這一前提。

在智能的包裝系統(tǒng)中，環(huán)境的變化容易發(fā)生在分銷環(huán)節(jié)中，這需要操作人員對(duì)此給予適當(dāng)?shù)年P(guān)注。Aaron Brody表示：“智能包裝系統(tǒng)可以感知外部環(huán)境的變化，并且自身會(huì)依據(jù)變化做出適當(dāng)?shù)恼{(diào)整。比如，當(dāng)產(chǎn)品所處的外部環(huán)境的溫度過高時(shí)，包裝內(nèi)部就可以做出適當(dāng)?shù)恼{(diào)整為其內(nèi)部降溫。如果外部環(huán)境中的氧氣含量過高，包裝內(nèi)部則做出調(diào)整、自主降低氧氣的含量?！?/p>

積極有效的包裝可以進(jìn)一步地發(fā)揮此類功能，讓產(chǎn)品的包裝針對(duì)外界環(huán)境的變化做出迅速的響應(yīng)。Aaron Brody表示：“在智能和活性的包裝中，包裝材料通常包含一些獨(dú)特的物理或化學(xué)物質(zhì)，這類物質(zhì)可以捕捉和測(cè)量到產(chǎn)品包裝內(nèi)部發(fā)生的變化，進(jìn)而改變包裝材料、提升或降低包裝內(nèi)氧氣的含量，實(shí)現(xiàn)獨(dú)特的包裝內(nèi)部環(huán)境，同時(shí)維系包裝內(nèi)持續(xù)進(jìn)行的微生物環(huán)境的發(fā)展和變化?！?/p>

“我們目前所選用的包裝材料可以根據(jù)外部環(huán)境的變化，適當(dāng)調(diào)整材料本身的二氧化碳和氧氣透過率，這也是當(dāng)前生產(chǎn)所用的比較普遍的包裝材料?！蓖ㄟ^對(duì)包裝內(nèi)部的氣體實(shí)現(xiàn)精確的控制，產(chǎn)品的新鮮度可以獲得非常出眾的延伸。Aaron Brody以Larry Bell公司的食品——Bluwrap新鮮魚片為例列舉了實(shí)例：“Bluwrap品牌的主營(yíng)業(yè)務(wù)是從智利輸送到美國(guó)的新鮮魚片，產(chǎn)品的貨架保存期為45天。Larry Bell公司新的投資仍主要集中于新鮮魚片產(chǎn)品領(lǐng)域，但同時(shí)也投資了新鮮肉品領(lǐng)域，該公司對(duì)產(chǎn)品溫度和氧氣含量的控制都是非常嚴(yán)格的?！?/p>

市場(chǎng)的誤讀

既然為效率的提升提供了廣闊的空間，為什么氣調(diào)保鮮包裝并沒有得到大規(guī)模、大范圍的應(yīng)用？

Aaron Brody對(duì)此的觀點(diǎn)是，根本的問題還是來自于消費(fèi)者的誤讀。Aaron Brody表示，這一類不合理的認(rèn)知是由消費(fèi)者造成的，消費(fèi)者認(rèn)為肉制品行業(yè)的產(chǎn)品是不可持續(xù)的，同時(shí)又對(duì)牲畜屠宰、加工和分銷行業(yè)提出了很多不利于長(zhǎng)期發(fā)展的要求：“消費(fèi)者通常認(rèn)為，不要食用太多的肉產(chǎn)品，否則就是在浪費(fèi)地球的資源?！眴栴}或許在于，很多消費(fèi)者誤認(rèn)為他們生活在鄉(xiāng)間田園的自然環(huán)境中，而對(duì)由數(shù)百萬計(jì)人口構(gòu)成的、復(fù)雜的現(xiàn)代城市經(jīng)濟(jì)視而不見。

Aaron Brody表示：“大部分消費(fèi)者都持有一個(gè)這樣的觀點(diǎn)——在超市零售賣場(chǎng)中，我們要采購的肉品必須是剛剛分切好的。事實(shí)上，在面對(duì)這樣的一個(gè)觀點(diǎn)相對(duì)極端的消費(fèi)人群時(shí)，我們強(qiáng)烈地希望消費(fèi)者能夠親眼看到肉品加工的生產(chǎn)環(huán)節(jié)和鏈條，這樣他們才能夠?qū)@一產(chǎn)業(yè)鏈的價(jià)值有更為深刻的認(rèn)同。這樣消費(fèi)者才能有一個(gè)更為直觀的認(rèn)識(shí)，比如是什么幫助產(chǎn)品確保了新鮮、是什么助力了產(chǎn)品的營(yíng)養(yǎng)價(jià)值、什么是可持續(xù)的發(fā)展、什么樣的發(fā)展對(duì)地球而言更為友好？如果為產(chǎn)品植入了有機(jī)的概念，那么我們也要清楚是什么樣的消費(fèi)人群會(huì)有采購的意愿?！?/p>

在肉品到達(dá)零售環(huán)節(jié)時(shí)，被肉品氣調(diào)包裝視為生命支柱之一的溫度控制體系通常就坍塌了，而同時(shí)Aaron Brody認(rèn)為：“零售賣場(chǎng)通常不太會(huì)愿意接受預(yù)包裝的新鮮肉制品?！痹谌馄芳?xì)分領(lǐng)域中，一個(gè)明顯的變化時(shí)，消費(fèi)者越來越傾向于購買在零售賣場(chǎng)工作車間現(xiàn)場(chǎng)分切的新鮮肉品，而接受氣調(diào)保鮮包裝的消費(fèi)者寥寥無幾。

Aaron Brody認(rèn)為：“為了改變這一現(xiàn)狀，我們已經(jīng)付出了60年的努力，但是所取得的進(jìn)步卻非常有限。當(dāng)前在美國(guó)市場(chǎng)中，大約有50%的碎牛肉制品選用了預(yù)包裝方式，另外50%還是以初加工的方式進(jìn)行出售。那么，為什么這種現(xiàn)象的出現(xiàn)延續(xù)了60年？這其中有技術(shù)領(lǐng)域、營(yíng)養(yǎng)科學(xué)領(lǐng)域、品控檢測(cè)領(lǐng)域以及經(jīng)濟(jì)領(lǐng)域中的多重原因。在即時(shí)分切的肉品中，僅有20%的肉品當(dāng)前采用了預(yù)包裝的方式，盡管我們已經(jīng)為此努力了整整60年。我們已經(jīng)為此爭(zhēng)論了四、五十年。當(dāng)前，零售商開始關(guān)注氣調(diào)保鮮肉品的貨架保存期，沃爾瑪和Target等零售商的肉品的貨架保存期均設(shè)置得非常短。

而這對(duì)于肉品來說實(shí)際上是一種浪費(fèi)，并且此類問題沒有獲得有效的解決方式。Aaron Brody認(rèn)為：“那么，為什么我們不能在超市中出售百分百的預(yù)包裝肉品？這背后的問題是零售環(huán)節(jié)的物流輸送環(huán)節(jié)并不能實(shí)現(xiàn)有效和精確的溫度控制。在美國(guó)之外的其它市場(chǎng)中，我看到過對(duì)這一類問題的商業(yè)化的解決方案。這種方式是通過一種龐大而多層的操作方式實(shí)現(xiàn)的，并證實(shí)了輸送環(huán)節(jié)溫度的控制確實(shí)有助于推廣氣調(diào)保鮮包裝?！?/p>

事實(shí)上，從牲畜被屠宰、肉品被收集和分割，直到消費(fèi)者享用到肉品，全程而完全覆蓋的溫度控制是可以實(shí)現(xiàn)的。

Aaron Brody表示：“在完善的溫度控制之下，肉品可以獲得更為長(zhǎng)久的貨架保存期，企業(yè)和消費(fèi)者也都可以避免肉品的浪費(fèi)。這項(xiàng)技術(shù)的成本是相對(duì)昂貴的。但事實(shí)上，生產(chǎn)企業(yè)在操作車間進(jìn)行肉品分割、分切、研磨過程中損失的肉品的成本則更為昂貴，浪費(fèi)在這些環(huán)節(jié)中是非常驚人的。我們有能力延長(zhǎng)產(chǎn)品的貨架保存期、提升產(chǎn)品的質(zhì)量。氣調(diào)保鮮包裝在零售環(huán)節(jié)中的應(yīng)用將是非常可觀的，這也是預(yù)包裝肉品生產(chǎn)企業(yè)正在做的工作，只不過當(dāng)前預(yù)包裝肉品所占有的份額還非常少。一些消費(fèi)者在發(fā)現(xiàn)了美國(guó)市場(chǎng)之外的、更為復(fù)雜和完善的氣調(diào)包裝系統(tǒng)時(shí)，經(jīng)常會(huì)來問我，為什么我們沒有生產(chǎn)出類似的包裝？這一問題背后的原因其實(shí)是，超市賣場(chǎng)等零售環(huán)節(jié)為尊重傳統(tǒng)消費(fèi)習(xí)慣、確保產(chǎn)品銷量，而對(duì)氣調(diào)保鮮包裝的推廣采取了非常保守的態(tài)度?！?/p>

肉品氣調(diào)包裝的貢獻(xiàn)和處境1：1950年，Aaron Brody與Dick Perdue合作研究推出了氣調(diào)保鮮包裝。這一創(chuàng)新的技術(shù)成功幫助肉制品工業(yè)規(guī)避了數(shù)百萬美金的浪費(fèi)和損失，并且以其它技術(shù)無法匹敵的成本優(yōu)勢(shì)，為消費(fèi)者提供了新鮮、營(yíng)養(yǎng)的肉品

肉品氣調(diào)包裝的貢獻(xiàn)和處境2：肉品生產(chǎn)企業(yè)在操作車間進(jìn)行肉品分割、分切、研磨等操作，氣調(diào)保鮮包裝機(jī)的應(yīng)用。

肉品氣調(diào)包裝的貢獻(xiàn)和處境3：為什么我們不能在超市中出售百分百的預(yù)包裝肉品？這背后的問題是零售環(huán)節(jié)的物流輸送環(huán)節(jié)并不能實(shí)現(xiàn)有效和精確的溫度控制

肉品氣調(diào)包裝的貢獻(xiàn)和處境4：通過對(duì)包裝內(nèi)部的氣體實(shí)現(xiàn)精確的控制，產(chǎn)品的新鮮度可以獲得非常出眾的延伸

The Contribution and Situation of Modified Atmosphere Packaging for Meat

In 1950, Aaron Brody collaborated with Dick Perdue to develop modified atmosphere fresh-keeping packaging - an innovative technology that successfully helped the meat industry avoid millions of dollars in waste and losses, and provided cost advantages unmatched by other technologies. Consumers provide fresh, nutritious meat.

However, Aaron Brody said that this was due to the concerns of operators in the supermarket's fresh food department about losing their existing operating positions, the fear of losing consumers in traditional stores, and because consumers had unreasonable preconceptions about the standard of fresh red meat. , At present in the meat industry, the cost loss due to waste is still high.

The birth of modified atmosphere preservation technology

Aaron brody developed the modified atmosphere packaging technology (referred to as MAP) when he worked at Whirlpool Corporation in the United States in 1950. He said: "Our original intention was to improve the quality of freezing equipment in the United States. Before this, we have never applied this technology to domestically produced freezing equipment, but used the technology in the production and distribution of fresh meat and meat products. ."

Just after Aaron brody developed the technology for fresh meat production, Dick Perdue developed the Cryovac system for fresh meat packaging in the late 1960s. The convergence of these two innovative technologies has quickly contributed to the meat industry achieving considerable cost and waste reduction goals, enabling the meat industry to efficiently and cost-effectively deliver fresh and nutritious products to the world's rapidly growing population.

Aaron Brody said: "When it comes to fresh meat, if you consider the starting point of the industry, we have actually extended the shelf life of meat products five to ten times. In the case of meat products, we have extended the shelf life of meat products by five to ten times. Its shelf life has been doubled; the current shelf life of whole-cut beef products has been extended by two to three times.”

“The packaging industry has taken solid steps to change the distribution system for fresh red meat products. This distribution system change starts with moving livestock into paddocks in urban centers, and then in downtown Colorado, Iowa, USA. The processing plant is very close to the livestock farm. I know there are many people in the industry who think this method is bad, but it is actually very effective, and we no longer have to transport the animals after slaughter. Subsequent waste products have effectively improved our conveying efficiency." Aaron Brody continued.

This innovative approach completely revolutionized the entire meat industry, significantly reducing the amount of meat waste, reducing costs by millions of dollars, and reducing waste after the production process by millions of pounds.

natural balance

Aaron Brody has taught at Georgia State University for 19 years. During these years, he has been working on improving modified atmosphere packaging technology. "Recently, we have developed a system that has reduced residual oxygen levels in meat packaging to millions of units, and possibly even further down to a billion units. If residual oxygen levels are reliably controlled to ten With 100 million units, we can further extend the shelf life of meat and support a longer shelf life in frozen storage.”

Refrigeration equipment is very important for the modified atmosphere packaging of meat products. Aaron Brody admits: “Modified atmosphere packaging is an enabling tool for freezers. Without modified atmosphere packaging, the freezer would not function. In modified atmosphere packaging and the Cryovac system, the Careful control of the gas inside the package, combined with the selection of appropriate freezing equipment, can create a balanced microbial environment and keep the meat inside fresh for a long time.”

Aaron Brody goes on to explain: "Meat products are not sterile, so we need a microbially balanced environment and make the most of it to ensure freshness. We need packaging systems like this to help the product breathe, remove Oxygen, and create a carbon dioxide environment. At the same time, we need to maintain a fixed concentration of gas components, balance the content of oxygen and carbon dioxide gas, and then help the meat to extend shelf life. The microbial environment will change slowly at a very low rate, Until a balance is reached. We designed the packaging structure and materials, and the new packaging has a unique ratio of oxygen and carbon dioxide gas, which is especially suitable for the packaging of fresh food such as lettuce or strawberries.”

In the case of the Cryovac system, since the Cryovac packaging uses a completely oxygen-blocking packaging material, the microbial environment inside the packaging completely depletes the oxygen content (which is also the reason for the discoloration of the product inside), and carbon dioxide is released. gas. Aaron Brody said: "In fact, we do not want this to happen, because in such situations pathogenic microorganisms can easily penetrate. Instead, we are very careful to keep the oxygen content so that it is not completely reduced to Zero. In a completely zero oxygen environment, some anaerobic microorganisms (such as Clostridium) can also exist. We need to create a microbial environment that can fight pathogens, which is a natural balance we want to create, and also The goal of the Cryovac system.”

temperature control

“The problem to worry about is temperature. Without temperature control, everything is empty talk. When packaging meat, in distribution, we need to pay special attention to the temperature of the product. Similarly, in retail settings such as supermarkets, meat The temperature and control of the product is also very important.” Packing of the meat is done in a 35°F–38°F freezer environment, 31°F in a logistics distribution environment, and easy temperature control in a retail environment out of control.

Monitoring and Control

By adopting refrigeration equipment, enhancing the ability of modified atmosphere preservation inside the package, ensuring that the microbial environment inside the package is correct and changing at a low rate, these methods all require us to ensure that the temperature control of the product is always within our control. This premise is especially required for efficient and intelligent packaging systems.

In an intelligent packaging system, environmental changes are prone to occur in the distribution link, which requires operators to pay proper attention to this. Aaron Brody said: "The intelligent packaging system can sense changes in the external environment and make appropriate adjustments according to the changes. For example, when the temperature of the external environment where the product is located is too high, the inside of the packaging can make appropriate adjustments. Cool the inside of it. If the oxygen content in the outside environment is too high, the inside of the package adjusts to reduce the oxygen content autonomously.”

Active and effective packaging can further exert such functions, allowing product packaging to respond quickly to changes in the external environment. Aaron Brody said: "In smart and active packaging, packaging materials often contain some unique physical or chemical substances, such substances can capture and measure the changes that occur inside the product packaging, and then change the packaging material, raise or lower the content of the packaging. Oxygen content, to achieve a unique internal packaging environment, while maintaining the continuous development and changes of the microbial environment within the packaging.”

"The packaging materials we currently use can properly adjust the carbon dioxide and oxygen transmission rates of the material itself according to changes in the external environment. This is also a relatively common packaging material used in current production." Accurate control of the gas inside the package , the freshness of the product can be extended very well. Aaron Brody cites Larry Bell's food product, Bluwrap Fresh Fillets as an example: "The Bluwrap brand's main business is fresh fillets shipped from Chile to the United States, and the product has a shelf life of 45 days. Larry Bell Company The new investment is still mainly in the fresh fish fillet product segment, but also in the fresh meat segment, where the company has very strict controls on product temperature and oxygen content.”

misreading of the market

Since it provides a broad space for the improvement of efficiency, why has the modified atmosphere fresh-keeping packaging not been applied on a large scale and a large scale?

Aaron Brody's point of view is that the fundamental problem is still from consumer misreading. Aaron Brody said this type of unreasonable perception is caused by consumers who believe that the products of the meat industry are unsustainable, and at the same time, there are many unfavorable long-term development of the livestock slaughtering, processing and distribution industry. Requirement: "Consumers generally believe that you are wasting the earth's resources by not consuming too much meat." The problem may be that many consumers mistakenly believe that they are living in the countryside Population counts and complex modern urban economies turn a blind eye.

Aaron Brody said: "Most consumers hold this view - in the supermarket retail store, the meat we want to buy must be freshly cut. In fact, in the face of such a view, it is relatively extreme. We strongly hope that consumers can see the production link and chain of meat processing with their own eyes, so that they can have a deeper recognition of the value of this industry chain. Only in this way can consumers have a more Intuitive understanding, such as what helps the product ensure freshness, what contributes to the nutritional value of the product, what is sustainable development, what kind of development is more friendly to the earth? If the concept of organic is implanted into the product , then we must also know what kind of consumer group will have the willingness to purchase.”

When meat reaches retail, the temperature control system, which is regarded as one of the pillars of meat modified atmosphere packaging, usually collapses, and at the same time Aaron Brody believes: "Retail stores are generally reluctant to accept prepackaged fresh meat products. .” In the field of meat segmentation, an obvious change is that consumers are more and more inclined to buy fresh meat that is cut on the spot in the workshop of retail stores, while few consumers accept modified atmosphere fresh-keeping packaging.

Aaron Brody said: "We have been working for 60 years to change this situation, but the progress has been very limited. Currently in the US market, about 50% of ground beef products are prepackaged, and 50% is still sold in the form of primary processing. So, why has this phenomenon continued for 60 years? There are multiple reasons in the field of technology, nutritional science, quality control testing and economics. In the real-time cutting Only 20% of our meat is currently prepackaged, even though we've been working on it for 60 years. We've been arguing about it for 40, 50 years. Currently, retailers are starting to pay attention to gas The shelf life of fresh meat products is adjusted, and the shelf life of meat products from retailers such as Walmart and Target are set very short.

And this is actually a waste of meat, and there is no effective solution to such problems. Aaron Brody said: "So, why can't we sell 100 percent prepackaged meat in the supermarket? The problem behind this is that the logistics of the retail link does not achieve effective and accurate temperature control. Other than the United States In the market, I have seen commercial solutions to this type of problem. This approach is achieved through a large and multi-layered operation, and it is confirmed that the control of the temperature of the transfer link does help to promote the gas Adjust the fresh-keeping packaging.”

In fact, complete and complete temperature control is achievable from the time the livestock is slaughtered, the meat is collected and cut, until the meat is enjoyed by the consumer.

Aaron Brody said: "With perfect temperature control, meat can have a longer shelf life, and businesses and consumers can avoid meat waste. The cost of this technology is relatively expensive. But the fact On the other hand, the cost of meat lost in the process of meat segmentation, slitting and grinding in the operation workshop is more expensive, and the waste in these links is very amazing. We have the ability to extend the shelf life of products, improve Product quality. The application of modified atmosphere fresh-keeping packaging in retail will be very considerable, which is also the work that pre-packaged meat production enterprises are doing, but the current share of pre-packaged meat is still very small. Some consumption When people discover more complex and complete modified atmosphere packaging systems outside the US market, they often come to me and ask me, why do we not produce similar packaging? The reason behind this question is actually that retail sales such as supermarkets and stores In order to respect traditional consumption habits and ensure product sales, we adopted a very conservative attitude towards the promotion of modified atmosphere fresh-keeping packaging.”

Contributions and Circumstances of Modified Atmosphere Packaging for Meat 1: In 1950, Aaron Brody cooperated with Dick Perdue to develop modified atmosphere packaging. This innovative technology has successfully helped the meat industry avoid millions of dollars in waste and losses, and provided consumers with fresh, nutritious meat at a cost advantage unmatched by other technologies.

Contribution and situation of modified atmosphere packaging for meat products 2: Meat production enterprises carry out operations such as meat segmentation, slitting, and grinding in the operation workshop, and the application of modified atmosphere packaging machines.

Contribution and Situation of Modified Atmosphere Packaging for Meat 3: Why can't we sell 100% prepackaged meat in supermarkets? The problem behind this is that the logistics and transportation links in the retail link cannot achieve effective and accurate temperature control

Contribution and Situation 4 of Modified Atmosphere Packaging for Meat: Through precise control of the gas inside the package, the freshness of the product can be extended very well