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proteins
australian LAMB
 

Packaging of Australian Lamb

Correct packaging of lamb is crucial to the overall quality and shelf life of the product, which in turn affects the return to the customer. The polythene covering (sheet or bag) must be of a size to adequately secure the meat content for exposure to outer contamination or freezer damage.
The methods of packaging and symbols are described as follows:
 

pkg_iw_beef 

Individually Wrapped (IW)

Meat cut is individually wrapped in an approved material, such as a sheet, stock netting or bag. These are most commonly used on larger primal cuts.

 pkg_lp_beef 

Layer Packed (LP)

Product is packed into a carton containing two or more layers of meat with each layer separated by an approved material. Layer packed meat is most commonly used to layer small cut items, such as flank steaks or backstraps.

pkg_mw_beef 

Multi Wrapped (MW)

Meat is packed in a single bag or covering and contains two or more cut items. This method is most commonly used for small and medium sized primal cut items, such as chuck tenders and lamb racks.

 pkg_tp_beef 

Tray Packed (TP)

Meat is packed into an open container or tray, and covered with plastic film. This is mainly used in smaller primal cuts or portioned meat.

 pkg_map_beef 

Modified Atmosphere Packed (MAP)

Primal cuts or retail-ready trays are wrapped and flushed with a mixture of gases to remove the oxygen. The packs are impermeable and retain the modified gas atmosphere around the meat to preserve meat quality and shelf life by restricting bacteria growth.

 pkg_vac_beef 

Vacuum Packed (VAC)

Air and oxygen are removed from the packaging. This creates a vacuum and assists in the preservation of meat and improvement in meat quality due to the lack of oxygen that promotes bacterial growth. Vacuum packing is adapted to all methods of packaging listed above, except MAP.