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:
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.
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, e.g. flank steaks or backstraps.
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, e.g. chuck tenders, lamb racks.
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.
Modified Atmosphere Packed (MAP)
Primal cuts or retail ready tray 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.
Vacuum Packed (VAC)
The removal of air and oxygen 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.
