Page-3 news - Tipack Group

2022-05-19

The right way to pack chilled meat? Vacuum vs MAP

The importance of shelf life In today's commodity society, shelf life is a term that is widely used, especially in the food industry. It is a key indicator because it is the manufacturer's guarantee and commitment to the quality and efficacy of the commodity during the circulation period. The shelf life mainly depends on four factors, namely the composition of the food, processing conditions, packaging and storage conditions. These influencing factors have been incorporated into the food safety and quality control system HACCP (Hazard Analysis Critical Control Point). Food is a rather cumbersome system in which biological, physical, and chemical changes and reactions are carried out simultaneously. These reactions will reduce the nutritional value of food, produce by-products that affect the nature of food, and even produce toxins. Similar reactions will continue to occur during storage after processing, and the reaction rate at this time depends on the intrinsic properties of the food, the type of packaging, storage and transportation conditions, etc. 01 Reasons for the spoilage of chilled meat The main reasons affecting the spoilage of chilled meat can be divided into three points ①The reproduction of microorganisms on the surface of the flesh causes the spoilage of the meat. Its main microorganisms are mainly Pseudomonas under aerobic conditions, and mainly anaerobic and facultative anaerobic lactic acid b

2022-05-10

Plastic sheet rolls for making disposable plastic food containers

1. What is PET sheet? PET plastic sheet is a thermoplastic ring-wrapped plastic product, which is odorless and tasteless after burning, and does not produce toxic gas. It has high transparency, no water ripple, no crystallization point, no directionality, no whiteness, strong oil resistance and chemical resistance, good toughness and rigidity, and good impact resistance (low temperature impact resistance is also good, 20 higher than pvc. % about). Esterification of PET: Polycondensation of PET: PET sheet has good blocking properties, high transparency, high impact resistance, good cold resistance, and is not easy to be broken; high strength, not afraid of friction, and excellent material properties. 2.Tiapck supply sheet roll Tipack brand PE/PET sheet roll The PE/PET sheet rolls supplied by Tipack® are mainly made of PET, with a PE coating on the surface, which can be sealed with PE film. They are mainly used to make disposable food containers, such as food tray, Sushi Tray, Fresh Poultry Tray, Duck Breast Meat Tray, etc.

2022-05-06

Food preservation, not just freezing

Pork, beef, lamb, sausage, tuna...they provide us with a wealth of nutrients, but how to better keep them fresh is a long-standing topic of discussion. Experience says to freeze them, but does freezing keep them fresh for a long time, I'm afraid that's not the case. First of all, we should understand what is "preservation"? About food preservation Preservation in the traditional sense-means to keep fresh, including storage, transportation, and sales, etc. Preservation in the usual sense refers to storage and preservation; preservation in the new era-means "quality preservation, freshness preservation, and freshness preservation" , Even if novel packaging technology is used to ensure the quality of food, including fruits and vegetables, fresh food, meat, meals, pre-made vegetables, etc., as long as products with a shelf life and life cycle need to be kept fresh. About food safety "Frozen food is easy to breed bacteria during the repeated thawing and freezing process." Nutrition experts said. Freezing does not kill bacteria in food! Freezing is to inhibit various chemical reactions by reducing the temperature and water activity, so as to achieve the purpose of delaying the deterioration of food, but it is difficult to dam

2022-04-30

Please do not drink coffee on an empty stomach.

Many people drink coffee on an empty stomach in the morning. When I work in the morning, my stomach often feels dull and sore. Some people also experience heart palpitations. Coffee has many unfathomable benefits. As long as people understand it timely and properly, they can get a lot of benefits. Tipack brand Empty K CUP Coffee Capsule provides coffee lovers with better taste and healthier drinking habits. Avoid drinking coffee on an empty stomach Doctors remind the public not to drink coffee on an empty stomach, because coffee can stimulate gastric acid secretion, especially for people with gastric ulcers. When coffee is consumed as a beverage, it depends on individual circumstances. In general, nutrition emphasizes a balanced diet and less spicy food. Tipack brand high-barrier K Cup Coffee Capsule is used as packaging, which can keep the freshness and perfect taste of coffee for a long time. Food grade PP Coffee Capsule is the preferred insurance solution for single serving coffee. In addition, it is worth noting that people with high blood pressure should avoid drinking caffeinated beverages during times of stress at work. Because the caffeine in coffee may raise blood pressure, which, when combined with emotional stress, can have dangerous synergistic effects. Western medicine: I did not drink on an empty stomach According to the doctor, coffee will stimulate the secretion of gastric acid, so even if you don't drink it on an empty

2022-04-20

Pork Storage Issues and Solutions in 2022 -- High Barrier Skin Film/High Barrier Shrink Bags

With COVID-19 raging everywhere, the world is facing increasing food pressure, and pork, as the most consumed meat, has more and more attention to its storage safety. We will discuss pork storage problems and solutions from three aspects: environmental changes, problems faced, and solutions. This article will cover Heat Shrink Film, Heat Shrink Bags, especially PVDC Shrink Film and PVDC Shrink Bag. Environmental change Swine fever outbreaks in Africa In the first two months of 2022, a total of about 30 cases occurred in Africa, while more than 10,000 pigs were infected and culled in Russia and Romania. COVID-19 ●Affected by COVID-19, people pay more attention to food hygiene and safety, and countries around the world and consumers themselves have higher requirements for food safety ●People who are asked to go out less often turn to supermarkets and e-commerce platforms to buy pork ●COVID-19 has seriously affected the resumption of work and production in various countries and regions around the world, making resources such as grain and pork increasingly tight. National Reserve Meat National meat reserves are meat products reserved by the state in response to major natural disasters, public health incidents, animal epidemics or other emergencies that cause abnormal market fluctuations and market regulation, including reserved live animals (including live pigs, live cattle, live animals, etc.). sheep,) and reserve frozen meat (including frozen pork, frozen beef, frozen lamb,).

2022-04-19

Tipack researched and released TP series perforated shrink bag rolls in response to customer needs

Tipack developed and released a perforated shrink bag rolls model TP series in response to customer needs. This product makes a traditional single shrink bag into a roll in a form similar to a stamp break. Such perforated shrink bag rolls have the advantages of convenience, efficiency, safety, and strong packaging consistency. More convenient Traditional shrink bags are made into independent units, which means that there must be a process in the production process of shrink bags to make the product neat, standard and easy to transport. On the other hand, the transporter needs to transport more units, which are usually cartons. This means an increased risk of missed handling. What's more, individual bags are very inconvenient to use because the food manufacturer has to repeat the same action every time the bag is used. More efficient We all know that efficiency comes from standards. Compared with traditional single packaging bags, perforated shrink bag rolls are more standardized. They can be made in specific standard sizes, standard lengths, and standard weights. They can be used to automate rapid processing equipment, and reduce the number of grabs in the production process, which greatly saves the time required to package each product. Feedback shows that this

2022-04-11

Heat shrink packaging technology and new applications for heat shrink packaging

The heat shrinkage of the film was applied as early as 1936, initially using a rubber film to shrink the packaging of perishable foods. Today, heat shrink technology has evolved to pack virtually any product with plastic shrink film. In addition, shrink wrap is also used to make shrink labels and shrink caps, making containers that are not easy to print or complex in shape can be labeled. Recently, new and updated application areas have been developed. Production techniques and characteristics The production of shrink film is usually produced by extrusion blow molding or extrusion casting, and then longitudinal and transverse stretching at a high elastic temperature above the softening temperature and below the melting temperature, or only The orientation is stretched in one of the directions, and the other direction is not stretched, the former is called a biaxially stretched shrink film, and the latter is called a one-way shrink film. When used, the packaged product is wrapped with a reliable shrinkage force at or near the stretching temperature. Shrink wrap has the following advantages: 1) Beautiful appearance, close to the goods, so it is also called body packaging, suitable for a variety of different shapes of goods packaging; 2) The protection is good. If the inner packaging of the shrink packaging is combined with the transportation packaging hanging on the outer packaging, it can have better protection; 3) Good cleaning performance, especial

2022-04-08

The Insight Partners:PVDC Shrink Bags Market Size Worth $1.38Bn, Globally, by 2028 at 3.5% CAGR

NEW YORK, March 18, 2022 The Insight Partners has released a new report on the "PVDC Shrink Bags Market Forecast to 2028". According to the report: The PVDC shrink bag market size was valued at USD 1.08 billion in 2021 and is expected to reach USD 1.38 billion by 2028; it is expected to grow at a CAGR of 3.5% from 2021 to 2028. Rising population, favorable economic conditions, rising disposable income, and increasing demand for meat, poultry and seafood, cheese and dairy products propelled the Asia-Pacific region to account for the largest share of the global PVDC shrink bags global market in 2020. Major market players in the Asia-Pacific region have invested heavily in research and development programs, and are also known to focus on product development and innovation, focusing on product portfolio expansion. Report Coverage Details Market Size Value in US$ 1,088.39 Million in 2021 Market Size Value by US$ 1,383.37 Million by 2028 Growth rate CAGR of 3.5% from 2021 to 2028

2022-04-07

Choosing the Right Shrink Wrap for Meat

Shrink packaging is one of the more advanced packaging methods in the market. It uses packaging film or packaging bag to wrap the product on the outside. After heating, the shrink film or shrink bag wraps the product tightly, fully displaying the appearance of the item, improving the product's displayability, increasing the Aesthetics and sense of value. At the same time, the packaged items can be sealed, moisture-proof, pollution-proof, and protect the goods from external shocks. Moreover, heat shrink packaging with oxygen barrier properties can also greatly extend the shelf life of the product. The benefits of using shrink wrap 1. Shrinkage helps to reduce excess material outside the package, making the package closer, more beautiful in appearance, and improving the attractiveness of meat sales; 2. Shrinkage eliminates the wrinkling of the film of the packaging bag and the capillary water absorption caused by it, thereby minimizing the leakage of liquid from the meat; 3. Shrinkage can increase the thickness of the packaging bag, thereby improving its oxygen resistance and prolonging the shelf life of fresh meat. At the same time, it also makes the packaging bag more tough and wear-resistant; 4. The sealing strength of the bag can be improved after shrinking; 5. After shrinking, the packaging bag is closer to the meat, forming a "second skin". If the packaging bag is accidentally damaged, it can significantly reduce the impact on the meat and minimize the loss.

2022-04-06

Up to 45 days shelf life of fresh meat - you need a correct packaging

Fresh meat and its changes during storage Meat is one of the important nutrients for human beings, but it is also a good place for the growth and reproduction of microorganisms. During storage and transportation, meat will gradually deteriorate and spoil due to the effects of the environment, microorganisms and enzymes during storage and transportation. Fresh meat obtained just after slaughtering is purple-red because the myoglobin and secondary iron in fresh meat have not been oxidized. But such a state is not long-lasting, due to the ubiquitous O2 in the atmosphere. Of course, the PVDC Shrink Film, EVOH Shrink Film and the PVDC Shrink Bag and EVOH Shrink Bag produced by the Tipack team made use of these Shrink Films to extend and maintain The ideal state of fresh meat has a very positive effect. Ideally, meat should be bright red, when myoglobin combines with oxygen to form oxymyoglobin, and the secondary iron has not been oxidized, such meat is the healthiest. After all, only secondary iron can be absorbed by the body and support human health. After long-term storage, some meat will appear black or brown, this is because the myoglobin in the meat becomes metamyoglobin, and the secondary iron is also oxidized to ferric iron. Such meat has no nutritional value, looks bad, and is not good for eating. If the wrong storage method or environment is used, please do not eat the meat when you find that the meat is green, because such objects have deteriorated. The smell is very bad, and the appearance is also very ugly. The most important thing is that eating such a real thing will damage the body and even poison it. The PVDC Shrink Film, EVOH Shrink Film, PVDC Shrink Bag, EVOH Shrink Bag released by the Tipack team is a physical preser

2022-04-01

The benefits of plastic casing

The benefits of plastic casings Plastic Casing, sometimes referred to as "synthetic casing," offer many structural and hygienic advantages over natural casings.This is why Tipack® mainly supplies Plastic Casing. In our product library you can find Plastic Casing For Sausage, you can also find Plastic Casing For Moded Hams. If you are looking for Plastic Casing for Retort, please send us an inquiry or email, for more information and sample. Our range of T-PA casings includes Plastic Casing Bag and Plastic Casing Films for cooked and raw sausages, ranging from semi-permeable technology to high barrier materials. We supply both types of plastic casings including Monolayer Casing Film and Co-extrusion Plastic Casing. Monolayer Casing Film Our Monolayer Casing Film are nylon based casings ideal for easy peel packaging of sausages. It has excellent oxygen barrier ability, which ensures a longer shelf life of the product, and also provides good adhesion and diameter control for the filling of sausages. We use the most advanced printing equipment in the world, which allows custom design and printing on the outside of your product, the Printed Casing Bag. Co-extrusion Plastic Casing Based on polyamide, our Co-extrusion Plastic Casing is constructed of multiple layers that provide excellent protection agai

2022-03-31

what is sausage casing made of

what is sausage casing made of? Is it edible? Sausage casings, also known as sausage skin or simply casing, are the material that wraps the sausage stuffing. According to different materials, sausage casings are divided into natural casings, artificial casings and plastic casings. Natural casings are made of animal intestines or skin and are edible; artificial casings are made of collagen and cellulose, which can also be eaten; plastic casings are generally made of Polyamide (PA) or PVDC materials, and plastic casings are not edible. The materials are formed through a continuous extrusion process - producing a sausage casing of indeterminate length - and then cut to the desired length, usually while the extrusion process continues. what is natural casing for sausage? Natural sausage casings are made from the submucosa of the carnivore's small intestine, a layer of which is primarily composed of naturally occurring collagen. There are four main animal genera used to make natural casings (although all meat-raising mammals may be used to produce natural casings): cattle, pigs, lambs, and sheep. what is artificial sausage casing made of? Artificial casings are made from collagen (usually from cowhide), cellulose or plastic. Artificial casings made from animal collagen are usually edible, but some are not. Collagen casing Collagen casings are mainly made of collagen from beef or po

2022-03-29

At what temperature should fresh meat be stored? How to store fresh meat at room temperature?

Fresh meat should be preserved at several degrees? 1. The core temperature of pork products must reach -18℃ before storage. The temperature of the cold storage should be kept stable at -18℃, and the temperature difference should not exceed 1℃. The shelf life of pork is generally 10 to 12 months. 2. The core temperature of beef products reaches -18℃ before storage. The temperature of the cold storage should be kept stable at -18℃, the temperature difference should not exceed 1℃, the air temperature in the refrigerator room should be -18℃~-20℃, the relative humidity of the air should be kept at 95~98%, and the shelf life of beef is generally 9 ~11 months. 3. The core temperature of mutton products must be below -18℃ before storage. The temperature of the cold storage should be kept stable at -18°C, and the temperature difference should not exceed ±1°C. The air temperature in the refrigerated room is preferably -18℃~-20℃, the relative humidity of the air is kept at 95-98%, and the shelf life of mutton is generally 9-11 months. 4. The core temperature of poultry (whole frozen poultry, small packaged poultry, visceral poultry by-products) must be below -18°C before storage. The temperature of the cold storage should be kept at -18°C, and the temperature difference should not exceed 1°C. The air temperature in the refrigerated room is preferably -18°C~-20°C, the relative air humidity is kept at 95~98%, and the shelf life of poultry is generally 8~10 months. 5. The core temperature of ice egg products must be below -18℃ before storage. The temperature of the cold storage should be kept stable at -18℃, and the temperature difference should not exceed 1℃. The shelf life of frozen e

2022-03-28

The principle and method of fresh meat preservation.

With the improvement of people's living standards and the change of consumption concept, while the proportion of fresh meat in the whole meat industry is increasing, consumers have higher and higher requirements for the quality and hygiene of fresh meat. Fresh meat has strong biological activity and will undergo a series of changes under the influence of external factors: color changes. The color of fresh meat is one of the signs to evaluate the quality change of fresh meat, and it is also the main factor to attract consumers' desire to buy; the degree of binding between myoglobin and oxygen in fresh meat determines its color change. Freshly slaughtered meat contains a large amount of myoglobin, which is purple in color. When it is placed in the air for a period of time, the purple-red myoglobin combines with oxygen to form oxymyoglobin, and the color is bright red at this time. Oxidized myoglobin is formed when myoglobin or oxymyoglobin is strongly oxidized, and when its amount exceeds 50% or more, the meat turns brown. For gradually discolored meat causes, it boils down to the following: 1. Oxygen partial pressure The surface layer of meat is mainly composed of oxymyoglobin, which is bright red; the middle layer is mainly methemoglobin, which is brown; the lower layer is mainly reduced myoglobin, which is purple. This is due to the gradual decrease in oxygen partial pressure during the deep penetration of oxygen into the muscle. Under low oxygen partial pressure, oxymyoglobin is

2022-03-25

PVDC--the best choice for high barrier packaging materials

PVDC is the only plastic with high barrier properties to both oxygen and water vapor, and it has unparalleled advantages in odor barrier. The barrier performance of PVDC to oxygen is equivalent to 1700 times that of LDPE, 1000 times that of PP, 20 times that of PET, and 10 times that of PA (test conditions are 23°C, 1atm, relative humidity 75%RH). The barrier performance of PVDC to water vapor is equivalent to 20 times that of LLDPE, 76 times that of EVOH-32, 30 times that of EVOH-44, and 190 times that of PA. The odor barrier performance of PVDC is equivalent to 1,000 times that of EVOH, 500 times that of PA, and 17,000 times that of PP and PE. The high barrier performance of PVDC to oxygen is not affected by ambient humidity, which has obvious advantages compared with EVOH and PA. The following is the comparison of oxygen transmission rate between PVDC and EVOH-38% at different temperatures and humidity (the barrier properties of PA, PVDC and EVOH are not in the same order of magnitude, so no comparison is made). temperature(℃) humidity(%RH) EVOH-38% PVDC EXP-1

2022-03-23

Red Meat

Meat-eaters' needs for meat are varied, some people enjoy eating organ meats, which they believe have different nutritional value and better taste, while others prefer to buy sterile, shrink-wrapped tender meat ( with or without bone). So what exactly is red meat? Red meat is more accurately a culinary term for meat that is red when raw and darker when cooked. Pork, beef, goat, horse, meat rabbit, elk, etc. are all examples of red meat. We first need to understand the origin of red meat, adult cow steak is undoubtedly red, but veal (veal) is surprisingly pale. The color of the meat can also vary across the animal, depending on how much movement a particular muscle sees. The more a muscle uses, the more oxygen it needs, and myoglobin, the oxygen-binding protein responsible for transporting oxygen to these muscles, turns red when exposed to oxygen. Why does red meat turn gray? If you've ever bought a pack of steaks that were all snuggled together and wrapped tightly, you may have noticed some grey or brown spots when you took them out of the pack, especially on the steak Proximity to interconnected areas. In fact, there is no need to cause panic, because it all stems from oxidation. According to the USDA, these color changes are completely natural: beef muscle that has not been exposed to oxygen (such as in vacuum packaging) is burgundy or purple. After about 15 minutes of exposure to the ai

2022-03-21

The lucky viewers for Live Monday are Brian and Heidi!

On the morning of March 21, Beijing time, Louis from Tipack held an online live broadcast, answering questions about the product for viewers online. And two lucky spectators were drawn on the spot, "Brian Lefkowitz" and "Heidi Scharff". Below we have excerpted a section of their Q&A as a display, which will help more customers understand us. Of course, you can also leave us a message or send an email consultation, we will answer you within 24 hours. Brina, a pork processor from Iowa, packs chilled meat in clear heat shrink bags. Brian first praised Louis's live broadcast for looking professional, maybe it was Louis' expertise that got Brian interested. Image from Tipack® Live Interactive After interacting with today's anchor Louis, Brian asked the first question "What material is it made of?" Louis: "PE is his main material, you can choose EVOH or PVDC as its barrier layer, it depends on which you prefer. Of course, PVDC and EVOH are both very good oxygen barrier materials and can be made very good. Shrink film and shrink bags. We have the experience and equipment, and we can even help you print your own logo or pattern, double-sided or single-sided, up to 20 colors!" Brian: "wow, so you're the factory!" Louis: "Yes, we are a first-tier manufacturer, we provide fresh food packaging to all customers around the world. Provide total solutions, including shrink film (rolls), shrink bags, Vacuum bag, MAP Tray , VSP Tray, Vacuum machine, etc." Brian was very interested in Tipack's products. After in-depth communication, he decided to purchase a batch of samples for testing. Once the test is passed, a batch order will be placed. Brian immediately followed the streamer when Louis told it "You are today's lucky viewer, get a free sample, and will get

2022-03-18

Fresh-keeping packaging---Shrink film bags,MAP Trays,VSP Trays,Thermoforming Film

1 Characteristics of chilled meat Chilled meat refers to the rapid cooling of the carcass after the slaughter of livestock and poultry, so that the carcass temperature is reduced to 0-4°C within 24 hours, and it is always kept fresh within this temperature range during subsequent processing, circulation and sales. Meat. Compared with hot fresh meat, cold fresh meat is always in a cooling environment, and the growth and reproduction of most microorganisms are inhibited, which can ensure the hygiene and safety of the meat; compared with frozen meat, cold fresh meat has less loss of juice, softness and elasticity. It has the advantages of delicious taste and high nutritional value. However, cold fresh meat is sold in a freezer at 0 to 4 °C, and the shelf life of this refrigerated packaged meat is only 3-4 days, and the hygiene quality and safety of fresh meat remain. exist. 2 Advanced chilled meat preservation packaging technology 2.1 Vacuum shrink packaging Vacuum shrink packaging has been widely used in developed countries, of which the United States is the world's largest shrink bag consumer market; Australia, New Zealand and Europe also have large markets, and Asia is relatively small in terms of consumer market. The overall shrink bag market size is between 10-15 billion bags or $1.5-2 billion. When the vacuum shrink bag is used for the packaging of cold fresh meat, the contents are vacuum sealed and put into the hot water or hot aisle, and the plastic bag shrinks into the original shape of the meat block and becomes the "second skin" of the meat. Shrinkage reduces excess material on the outside of the package, making the packa

2022-03-17

Fresh meat packaging technology for chiled meat

Cold meat refers to the rapid processing of livestock and poultry that strictly implements the quarantine system after slaughtering, so that the carcass temperature (the hind legs are the measuring points) drops to 0°C to 4°C within 24 hours, and is followed up in the process of processing, distribution and retail. Medium, fresh meat is kept in the range of 0 degrees to 4 degrees. Because the cooled meat is always in a cooling state and undergoes a sufficient after-cooking process, the cooled meat has less juice loss, soft texture, elastic, delicious taste and high nutritional value compared with hot frozen meat, so it is widely used. accept. Consumers are welcome. The main reasons for meat spoilage are the reproduction of microorganisms, the action of enzymes and oxidation. In theory, meat storage is slaughtered and processed, using good hygiene practices to prevent microbial contamination as much as possible. Use appropriate preservation and preservation methods to prevent or delay the process of these effects. Packaging technology is widely used in the preservation of fresh meat. The main functions of packaging are: inhibiting the growth of microorganisms; preventing secondary pollution; slowing down the speed of fat oxidation; making meat products neat and improving competitiveness. 1. Vacuum Bag Packaging (VP). Vacuum Bag Packaging reduces oxygen levels by drawing out the air inside the package. The lavender can keep the myoglobin in the reduced state of the meat, but when the meat is taken out of the bag, it can quickly restore the bright red color; the contact between the yin and the meat and the outside world causes pollution, so that the product and the outside world are guaranteed. The high negative diaphragm prevents weight loss due to dehydration of the meat su

2022-03-16

Up 24.1%, the global food price index hit a new high! Higher gains may be yet to come

According to the latest data from the Food and Agriculture Organization of the United Nations, the global food price index in February increased by 24.1% year-on-year and 3.9% month-on-month. The index was 140.7 points, setting a new record high. The Global Food Price Index consists of five categories, namely dairy products, meat, vegetable oils, sugar and grains. The food price index rose the most in the vegetable oil price index, which rose by 8.5% month-on-month. This is because of the rising prices of soybean oil, sunflower oil and palm oil, of which the supply of sunflower oil has become an important factor, as about 80% of the global export volume of sunflower oil is exported by Russia and Ukraine. The dairy product price index rose for the sixth consecutive month, up 6.4% month-on-month. The main producing country, New Zealand, has been affected by the cold and drought, which has led to a decline in the production of raw milk. Coupled with the impact of the epidemic, and the global feeding cost situation is still deteriorating and rising, the supply of dairy products is tight. The meat price index rose 1.1% month-on-month due to supply issues. The cereal price index rose 3% month-on-month. Wheat and corn prices both rose. Inventories in several wheat exporting countries have fallen, while the conflict between Russia and Ukraine has exacerbated supply problems, as Russia and Ukraine account for more than 20% of global corn exports and 30% of global wheat exports. The only category that fell was the sugar price index, which fell 1.9% from the previous month. Benefit from a brighter production outlook in Thailand and India. Food is the basis for human

2022-03-15

Notes on the special period of the new crown epidemic: Tips for safe handling of parcels, take-out, plastic packaging, fresh ingredients, etc.

Recently, I have been really serious about staying at home. Even fresh ingredients and cooked food are purchased from various takeaway/delivery platforms. As the number of times increases, I always worry about whether it will not be cleaned properly. I just saw the following videos shared by American doctors in the past few days. The content is very practical and real-time, so I quickly came to share it with you! This article is mainly from the content shared by this Youtube (the copyright content belongs to Jeffrey VanWingen) / cleaning tips found elsewhere, if you have other cleaning temples, you are welcome to leave a message below to share together, let us spend this period safely and healthily Not easy time. How long can viruses survive on different surfaces? Before looking down on how to safely clean various items/ingredients, you must first understand how long the new coronavirus can survive on various surfaces after leaving the body. This information is Jeffrey VanWingen from The New England Journal of Medicine. ) obtained information. can live in the air for 3 hours can live on cardboard for 1 day can live up to 3 days on metal/plastic Some Coronavirus species can live frozen up to 2 years in freezing temperatures However, since there are other sources indicating the possible survival time of the virus, some of them may conflict with the above data, but in any case, if the following protections are done well, there should be no need to panic. List of sanitizing products confirmed to be effective in eliminating the new coronavirus in the EPA list EPA has updated the following version, adding more disinfection products that are proven to effectively eliminate viruses, please click below to confirm the complete list (updated on 03.26.2020)

2022-03-14

$10.83 for a steak hits record high since 1989! Analyst: U.S. beef prices will soar!

So far, U.S. consumers have maintained considerable demand, even with rising beef prices. In fact, the willingness to pay for beef during the pandemic has been "remarkable", analysts at Rabobank said in a note. However, current prices do not fully reflect the impact of rising production costs from feed to fuel. As beef prices rise further, it remains to be seen whether consumers can maintain current beef demand. If prices continue to rise, U.S. consumers may begin to choose "other alternative proteins, or reduce overall meat consumption," the report said. In addition, the conflict between Russia and Ukraine may add some uncertainty to the global beef market. The war has caused the price of grain to feed cattle to soar. At the same time, climate change and supply chain bottlenecks, such as drought in South America, are driving up costs for ranchers, potentially exacerbating higher meat prices. U.S. retail beef prices rose 23 percent in the fourth quarter through December, higher than the five-year average, according to Rabobank. Meanwhile, beef prices in China have also risen by 24%. As of January 2022, the US price of a boneless sirloin steak was $10.83 a pound, the highest price since 1989. Overall, Australia, which is recovering from drought, is expected to increase beef production in the first quarter, as is Brazil. In addition, the report said beef cattle numbers in Europe are expected to show a "slight contraction", while those in the United States will remain stable. Source: Zhitong Financial Network

2022-03-11

Frozen vs. Fresh

FROZEM FOOD Frozen foods generally fall into two broad categories. 1. Chilled food: no need to freeze, it is the food that the temperature of the food is lowered to close to the freezing point and preserved at this temperature; 2. Frozen food: the food that is frozen and preserved at a temperature lower than the freezing point. Among them, it can be divided into five categories according to raw materials and consumption forms, aquatic products, meat, poultry and eggs, rice and flour products, and prepared convenience foods, which are also the categories that people are most exposed to. According to the British "Daily Mail" report, the latest research shows that frozen vegetables have higher nutritional value than fresh vegetables. Why do you say that? Scientists at the Centre for Food Reform Research at Sheffield Hallam University in the UK say we need to abandon the stereotype that frozen vegetables are of poor quality. Many fruits and vegetables can be refrigerated immediately after harvest without much loss of vitamins and minerals, and many so-called vegetables on the market have been stored in warehouses for many days. For example, green beans stored for 7 days reduced vitamin C by 77%. Studies have also shown that frozen green beans contain higher beta-carotene levels after they have been cooked in both frozen and fresh green beans. Researcher Charlotte Harty said: "We looked at 37 products and found that there was no significant nutritional difference between fresh and frozen food, while fresh vegetables took too long to travel from the farm to the average family's table. time." FRESH FOOD At present, fresh food is more representative of the "three fresh products", namely: fruits and vegetables, meat, aquatic products, basically only necessary fresh-keeping and simple finishing can be put on the shelves for such products, without cooking In addition to the more common ones: bread and cooked

2022-03-10

Working principle of vacuum packaging machine

With the improvement of the degree of automation, the operation, maintenance and daily maintenance of the packaging machine are more convenient and simple, and the professional skills requirements of the operators are reduced. The quality of product packaging is directly related to the temperature system, the speed accuracy of the host, and the stability of the tracking system. Working principle of vacuum packaging machine After the product is contained in the packaging container, the air in the container is evacuated to reach a predetermined degree of vacuum, and the machine that completes the sealing process is called a vacuum packaging machine. The vacuum packaging machine is mainly used for packaging products that are prone to oxidation, mildew or moisture deterioration, in order to prolong the use time of the product or prevent the rust of precision parts or instruments, such as the packaging of mustard, sausage, etc. The films or composite materials commonly used in vacuum packaging should have certain air tightness, pressure resistance and mechanical adaptability. There are relatively many varieties of vacuum packaging machines, which are usually divided into: mechanical extrusion type, intubation type, etc. The principle of vacuum packaging of mechanical extrusion vacuum packaging machine is as follows: After the packaging bag is filled, the air in the bag is mainly removed by elastic items such as sponges on both sides of the bag, and then sealed and packaged, which is called mechanical extrusion. This method is the simplest, but the vacuum degree is low, and it is used in occasions requiring different vacuum degrees. The vacuum packaging principle of the intubation vacuum packaging m