Meat diaper

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A meat diaper or meat absorbent pad refers to the absorbent pad found in pre-packaged meats. Its purpose is to absorb the juices released from the meat during storage and transportation, helping maintain the meat's appearance and reduce spoilage.[1] The case-ready meat almost always contain one or two meat diapers which absorb and retain the "purge", or the juices, blood, and other fluids that seep from the meats which may be unsightly for the consumer, leaks, is messy, and is often contaminated with bacteria.[2]

Chilling meat can help reduce the amount of exudate that's released from the meat, which is also known as drip, purge, or weep.[3] However, it's normal for meat to lose 1-2% of its weight due to this liquid loss, while anything more is considered excessive.[3]

In the United States, meat diapers are Food contact materials and under Federal Food, Drug, and Cosmetic Act require a Letter of Guaranty from suppliers to be on file.[4]

Construction[edit]

Several constructions have been developed.[5][6] The absorbent pads are typically made from materials such as cellulose, silica gel, sorbent nonwoven fabric, superabsorbent polymers. or other absorptive materials that can hold a significant amount of liquid relative to their size. They are usually covered in a non-toxic plastic wrapping that allows the liquid to seep in and stay trapped within the pad. Antimicrobials are sometimes included.[7] [8] The pads help regulated drip loss and their size is in part determined by the meat water holding capacity.[9]

Readily biodegradable meat drip pads are available, though in limited use due to their higher costs.[10] While packaging waste is a concern, the main priority for vendors is to minimize food waste caused by spoilage.[11]

Active packaging antibacterial indicator absorbent pads that inhibit bacterial growth and visually signal meat deterioration are being explored through the use of nanofibers and silver nanoparticles.[12][13][14][15]

If the absorbent pads are accidentally cooked to the point of melting, the associated meat should not be consumed.[16][17]

If the pads are pre-moistened to add weight to the package, it may be a considered to be a form of weight fraud.[18]

References[edit]

  1. ^ Dabo, Mohamed (11 July 2023). "Understanding the functions of an absorbent pad in meat packaging". Packaging Gateway. Retrieved 29 April 2024.
  2. ^ "Antimicrobial Absorbent Pad for Reducing Bacterial Contamination of Packaged Poultry". USDA. 2016. Retrieved 30 April 2024.Public Domain This article incorporates text from this source, which is in the public domain.
  3. ^ a b Robertson, Gordon L. (22 September 2005). "Packaging of Flesh Foods". Food Packaging: Principles and Practice, Second Edition. CRC Press. pp. 341–342. ISBN 978-0-8493-3775-8. Retrieved 1 May 2024.
  4. ^ "FSIS Directive 7410.1 Rev 1. 7-1-93". Compilation of Meat and Poultry Inspection Issuances. The Service. 1993. Retrieved 30 April 2024.
  5. ^ US 7,799,361B2, Etchels, "ABSORBENT FOOD PAD AND METHOD OF USING SAME", published 2010 
  6. ^ US 6,171,695B1, Fontinot, M C, "THIN ABSORBENT PADS FOR FOOD PRODUCTS", published 2001 
  7. ^ Fernanddez, A (2010). "Reduction of the Spoilage-Related Microflora in Absorbent Pads by Silver Nanotechnology during Modified Atmosphere Packaging of Beef Meat". Journal of Food Protection. 73 (12): 2263–2369. doi:10.4315/0362-028X-73.12.2263. PMID 21219746. Retrieved 27 April 2024.
  8. ^ Castrica, M (2020). "Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results". Applied Science. 10 (21): 7904. doi:10.3390/app10217904. hdl:2434/785180.
  9. ^ Pettersen, MK; Nilsen-Nygaard, J; Hansen, AÅ; Carlehög, M; Liland, KH (10 June 2021). "Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets". Foods (Basel, Switzerland). 10 (6): 1340. doi:10.3390/foods10061340. PMC 8229185. PMID 34200694.
  10. ^ Devine, Carrick; Dikeman, M. (22 July 2014). "Requirements for Overwrapped Packages". Encyclopedia of Meat Sciences. Elsevier. p. 15. ISBN 978-0-12-384734-8. Retrieved 1 May 2024.
  11. ^ Casson, Andrea; Giovenzana, Valentina; Frigerio, Valeria; Zambelli, Martina; Beghi, Roberto; Pampuri, Alessia; Tugnolo, Alessio; Merlini, Annachiara; Colombo, Lorenzo; Limbo, Sara; Guidetti, Riccardo (December 2022). "Beyond the eco-design of case-ready beef packaging: The relationship between food waste and shelf-life as a key element in life cycle assessment". Food Packaging and Shelf Life. 34: 100943. doi:10.1016/j.fpsl.2022.100943. hdl:2434/937665.
  12. ^ Jiao, Xiangyu; Xie, Jiaxuan; Du, Haiyu; Bian, Xiaochun; Wang, Changtao; Zhou, Liping; Wen, Yongqiang (June 2023). "Antibacterial smart absorbent pad with Janus structure for meat preservation". Food Packaging and Shelf Life. 37: 101066. doi:10.1016/j.fpsl.2023.101066. Retrieved 30 April 2024.
  13. ^ Chelladurai, Vellaichamy; Jayas, Digvir S. (15 November 2018). "Chapter 8. Applications in the Meat industry". Nanoscience and Nanotechnology in Foods and Beverages. CRC Press. pp. 219–239. ISBN 978-1-351-64920-9. Retrieved 30 April 2024.
  14. ^ Li, X; Zhang, R; Hassan, MM; Cheng, Z; Mills, J; Hou, C; Realini, CE; Chen, L; Day, L; Zheng, X; Zhang, D; Hicks, TM (19 September 2022). "Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand". Foods (Basel, Switzerland). 11 (18): 2903. doi:10.3390/foods11182903. PMC 9506090. PMID 36141031.
  15. ^ He, Y; Li, B; Du, J; Cao, S; Liu, M; Li, X; Ren, D; Wu, X; Xu, D (15 March 2022). "Development of pH-responsive absorbent pad based on polyvinyl alcohol/agarose/anthocyanins for meat packaging and freshness indication". International Journal of Biological Macromolecules. 201: 203–215. doi:10.1016/j.ijbiomac.2021.12.171. PMID 34995663.
  16. ^ "Meat and Poultry Packaging Materials". USDA. Mar 24, 2015. Retrieved 29 April 2024.
  17. ^ HOUSTON, GILLIE (April 24, 2023). "What's That Absorbent Pad in My Meat Packaging (And What Happens if I Cooked It)?". Simply Recipes. Retrieved 29 April 2024.
  18. ^ Ryan, John M. (19 October 2015). Food Fraud. 3.4.7 Weight Fraud: Academic Press. p. 39. ISBN 978-0-12-803398-2.{{cite book}}: CS1 maint: location (link)
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