1950年，Aaron Brody與(yu)Dick Perdue合作研究推出了氣調保鮮包裝——這(zhe)一創(chuang)新的(de)(de)技術成功(gong)幫助肉(rou)制品工業規避了數(shu)百萬(wan)美金的(de)(de)浪(lang)費(fei)(fei)和(he)損失，并且以其它技術無法(fa)匹敵的(de)(de)成本(ben)優勢，為消費(fei)(fei)者提供了新鮮、營養的(de)(de)肉(rou)品。

但是(shi)，Aaron Brody表示，由(you)于(yu)超(chao)市生鮮部門(men)的操作員工(gong)對失去現有(you)(you)操作職位(wei)的擔憂、傳統(tong)賣場對損(sun)失消費(fei)者(zhe)的擔心、同時(shi)由(you)于(yu)消費(fei)者(zhe)對于(yu)新鮮紅肉的標(biao)準持有(you)(you)不(bu)合理的先決(jue)認知，目前在(zai)肉品工(gong)業(ye)中，因(yin)為浪費(fei)而導致的成本流失依然居高不(bu)下。

氣調保鮮技術的誕生

Aaron brody在1950年就職(zhi)于美(mei)國惠爾(er)浦公司時(shi)研發出了(le)氣調保鮮包裝技術（簡稱為(wei)MAP）。他表(biao)示：“我(wo)們的(de)(de)初(chu)衷是(shi)希望(wang)提升(sheng)美(mei)國冷(leng)凍設備(bei)的(de)(de)質量。此(ci)前，我(wo)們從來(lai)沒有將此(ci)項(xiang)技術應用于本(ben)國生(sheng)產的(de)(de)冷(leng)凍設備(bei)，而(er)是(shi)將技術用在了(le)新鮮肉品(pin)和(he)肉品(pin)的(de)(de)生(sheng)產分(fen)銷環節。”

就在Aaron brody研發出了(le)用于(yu)新(xin)(xin)鮮肉品(pin)生產的(de)(de)(de)相(xiang)關技術(shu)之(zhi)后(hou)，在1960年代末，Dick Perdue隨即研發出了(le)用于(yu)新(xin)(xin)鮮肉品(pin)包裝的(de)(de)(de)Cryovac系統。這兩項創新(xin)(xin)技術(shu)的(de)(de)(de)融合(he)，迅速促促進(jin)肉品(pin)行業實現了(le)可觀的(de)(de)(de)成(cheng)本削(xue)減(jian)和浪(lang)費削(xue)減(jian)目(mu)標，使肉品(pin)工業能夠為全(quan)球極速增(zeng)加的(de)(de)(de)人口有(you)(you)效和成(cheng)本低廉地提供新(xin)(xin)鮮而(er)有(you)(you)營(ying)養的(de)(de)(de)產品(pin)。

Aaron Brody表示：“在談到(dao)新鮮肉品(pin)(pin)時，如果考慮到(dao)行(xing)業(ye)出發的起點(dian)，其(qi)實我(wo)們已(yi)經(jing)將肉品(pin)(pin)通常的產(chan)品(pin)(pin)貨(huo)架保(bao)存(cun)(cun)期(qi)延伸了(le)五到(dao)十倍。以肉餡產(chan)品(pin)(pin)為例(li)，我(wo)們已(yi)經(jing)將其(qi)貨(huo)架保(bao)存(cun)(cun)期(qi)延伸了(le)一(yi)倍；而完(wan)整分(fen)切的牛肉產(chan)品(pin)(pin)，其(qi)目(mu)前的貨(huo)架保(bao)存(cun)(cun)期(qi)已(yi)經(jing)延伸了(le)兩到(dao)三倍。”

“包(bao)裝(zhuang)工(gong)業為了改變新鮮(xian)紅肉產品的分銷體系，已經邁出(chu)了堅實的步伐。這(zhe)一分銷體系的變化首先是將牲畜(chu)轉移到城市中心(xin)的圍場(chang)中，進而在位于美國(guo)愛(ai)荷華(hua)州科(ke)羅拉多(duo)市中心(xin)的工(gong)廠內進行(xing)包(bao)裝(zhuang)，這(zhe)個加工(gong)工(gong)廠距離牲畜(chu)的飼(si)養牧場(chang)非常近。我知道有(you)(you)很多(duo)業內人士認為這(zhe)種方式(shi)比較糟(zao)糕，但(dan)實際上(shang)這(zhe)種方式(shi)是非常有(you)(you)效的，使我們不必(bi)再運輸(shu)動物屠宰之后的后續廢棄產品，有(you)(you)效地(di)提升了我們的輸(shu)送效率(lv)。”Aaron Brody繼續表示。

這一創新的(de)方式(shi)完全變(bian)革了(le)整個肉制品工(gong)業(ye)，肉品的(de)浪費數(shu)(shu)(shu)量大幅度減(jian)少，減(jian)少的(de)成本達到了(le)數(shu)(shu)(shu)百(bai)(bai)萬(wan)美金，生(sheng)產過程(cheng)之后的(de)廢(fei)棄物也(ye)減(jian)少了(le)數(shu)(shu)(shu)百(bai)(bai)萬(wan)磅。

天然的平衡

Aaron Brody已(yi)經在美國佐治亞州州立大(da)學任教了19年。在這(zhe)些年間(jian)，他一(yi)直在致力(li)于改進(jin)氣調(diao)保鮮包裝技(ji)術。“近期，我們研(yan)發的(de)一(yi)款系統已(yi)經將肉品包裝之內(nei)的(de)氧氣殘(can)留量降(jiang)低到(dao)(dao)了百萬級(ji)單位，甚至(zhi)還有(you)可能更進(jin)一(yi)步降(jiang)低到(dao)(dao)十億(yi)級(ji)單位。如果氧氣殘(can)留量被可靠地控制(zhi)在十億(yi)級(ji)單位，我們就可以進(jin)一(yi)步地延(yan)長(chang)肉品的(de)貨架保存期，并(bing)且(qie)支(zhi)持(chi)更長(chang)時(shi)間(jian)的(de)冷凍貨架保存期。”

冷凍設(she)備對(dui)于肉品的(de)(de)(de)氣調保(bao)鮮(xian)包(bao)裝(zhuang)(zhuang)而(er)言是(shi)(shi)非常重要的(de)(de)(de)。Aaron Brody坦言道：“氣調保(bao)鮮(xian)包(bao)裝(zhuang)(zhuang)對(dui)于冷凍設(she)備而(er)言是(shi)(shi)一款(kuan)有促進作(zuo)用的(de)(de)(de)工具。如果沒有氣調保(bao)鮮(xian)包(bao)裝(zhuang)(zhuang)，冷凍設(she)備便不會發揮功能。在氣調保(bao)鮮(xian)包(bao)裝(zhuang)(zhuang)和Cryovac系(xi)統中，對(dui)包(bao)裝(zhuang)(zhuang)內部氣體(ti)的(de)(de)(de)精細控制(zhi)、配合選用適當的(de)(de)(de)冷凍設(she)備，便可以創(chuang)造出平衡的(de)(de)(de)微(wei)生(sheng)物(wu)環境，并且令內裝(zhuang)(zhuang)的(de)(de)(de)肉品長(chang)久保(bao)持新鮮(xian)。”

Aaron Brody繼續解釋道：“肉(rou)類(lei)產(chan)品(pin)(pin)其實(shi)并(bing)不是無菌的(de)(de)，因(yin)此(ci)我(wo)(wo)(wo)們(men)需要微(wei)生物(wu)平衡(heng)(heng)(heng)的(de)(de)環境(jing)，并(bing)且充(chong)分(fen)利用(yong)這(zhe)樣的(de)(de)環境(jing)為肉(rou)品(pin)(pin)確保新(xin)鮮度(du)。我(wo)(wo)(wo)們(men)需要這(zhe)樣的(de)(de)包裝(zhuang)系統(tong)幫助產(chan)品(pin)(pin)進行呼(hu)吸、去除氧(yang)(yang)氣，并(bing)且創造(zao)出(chu)二(er)氧(yang)(yang)化(hua)碳環境(jing)。同時(shi)，我(wo)(wo)(wo)們(men)需要維(wei)持(chi)固定的(de)(de)氣體(ti)成分(fen)濃度(du)，平衡(heng)(heng)(heng)氧(yang)(yang)氣和(he)二(er)氧(yang)(yang)化(hua)碳氣體(ti)的(de)(de)含量，進而幫助肉(rou)品(pin)(pin)延長貨架保存期。微(wei)生物(wu)環境(jing)會以一(yi)個(ge)極低的(de)(de)速度(du)慢慢發(fa)生變化(hua)，直到達到一(yi)個(ge)平衡(heng)(heng)(heng)的(de)(de)狀(zhuang)態。我(wo)(wo)(wo)們(men)設計出(chu)了包裝(zhuang)結(jie)構以及(ji)材料(liao)，新(xin)款(kuan)的(de)(de)包裝(zhuang)擁(yong)有獨(du)特(te)的(de)(de)氧(yang)(yang)氣和(he)二(er)氧(yang)(yang)化(hua)碳氣體(ti)比(bi)例，尤(you)其適用(yong)于新(xin)鮮食品(pin)(pin)（比(bi)如(ru)生菜或草莓）的(de)(de)包裝(zhuang)。”

Cryovac系統中(zhong)的(de)(de)情(qing)形是，由于(yu)Cryovac包裝(zhuang)選用(yong)了(le)(le)完全阻氧(yang)型的(de)(de)包裝(zhuang)材料(liao)，因(yin)此其包裝(zhuang)內(nei)部的(de)(de)微生(sheng)(sheng)物環境完全耗盡(jin)了(le)(le)氧(yang)氣(qi)(qi)的(de)(de)含量(liang)（這也(ye)(ye)是內(nei)裝(zhuang)產品發(fa)(fa)生(sheng)(sheng)變色的(de)(de)原(yuan)因(yin)），并(bing)且釋放出了(le)(le)二氧(yang)化碳氣(qi)(qi)體。Aaron Brody表示：“事(shi)實上，我們(men)并(bing)不(bu)希望這一(yi)結果的(de)(de)發(fa)(fa)生(sheng)(sheng)，因(yin)為在這類情(qing)形下(xia)病原(yuan)型的(de)(de)微生(sheng)(sheng)物會輕松滲入。相反，我們(men)會非常謹慎(shen)地(di)保有氧(yang)氣(qi)(qi)，使其含量(liang)不(bu)被(bei)完全降(jiang)低(di)為零。在氧(yang)氣(qi)(qi)完全為零的(de)(de)環境中(zhong)，一(yi)些厭氧(yang)性的(de)(de)微生(sheng)(sheng)物（如梭菌(jun)）也(ye)(ye)可以存在。我們(men)需要創造出能夠(gou)對抗病原(yuan)體的(de)(de)微生(sheng)(sheng)物環境，這是我們(men)希望創建的(de)(de)一(yi)種天然的(de)(de)平衡，也(ye)(ye)是Cryovac系統的(de)(de)目標(biao)。”

溫度的控制

“需要擔心的(de)(de)問(wen)題就(jiu)是(shi)(shi)溫(wen)(wen)度(du)(du)。脫(tuo)離了溫(wen)(wen)度(du)(du)的(de)(de)控(kong)制，一(yi)切都將成為(wei)空談。在(zai)包(bao)裝肉品(pin)時、在(zai)分(fen)銷(xiao)過程中(zhong)，我(wo)們(men)均需要特別關注產品(pin)的(de)(de)溫(wen)(wen)度(du)(du)。同樣，在(zai)超市(shi)等(deng)零售(shou)場合中(zhong)，肉品(pin)的(de)(de)溫(wen)(wen)度(du)(du)和(he)控(kong)制也是(shi)(shi)非常重要的(de)(de)。”肉品(pin)的(de)(de)包(bao)裝是(shi)(shi)在(zai)35°F–38°F的(de)(de)冷凍環(huan)境中(zhong)完(wan)成的(de)(de)，物流分(fen)銷(xiao)環(huan)境的(de)(de)溫(wen)(wen)度(du)(du)為(wei)31°F，而零售(shou)環(huan)境中(zhong)的(de)(de)溫(wen)(wen)度(du)(du)控(kong)制則容(rong)易(yi)失(shi)控(kong)。

監測和控制

通過(guo)采用冷(leng)凍設(she)備、增強包裝內部的(de)(de)氣調保(bao)鮮的(de)(de)能力、確保(bao)包裝內部的(de)(de)微生物(wu)環境正確和低(di)增速的(de)(de)變化，這(zhe)些手段(duan)均需(xu)要我(wo)們時刻確保(bao)產品的(de)(de)溫度控制一直在我(wo)們的(de)(de)掌控范圍之內。有效和智能的(de)(de)包裝系統(tong)尤其需(xu)要這(zhe)一前提。

在智能(neng)(neng)的(de)(de)包(bao)(bao)裝系統(tong)中(zhong)(zhong)，環(huan)(huan)境的(de)(de)變(bian)(bian)化容易發(fa)生(sheng)在分(fen)銷環(huan)(huan)節(jie)中(zhong)(zhong)，這需要(yao)操作人(ren)員對此給(gei)予適(shi)當(dang)的(de)(de)關注。Aaron Brody表(biao)示：“智能(neng)(neng)包(bao)(bao)裝系統(tong)可以(yi)感知(zhi)外部(bu)環(huan)(huan)境的(de)(de)變(bian)(bian)化，并且自身會依(yi)據變(bian)(bian)化做出(chu)(chu)適(shi)當(dang)的(de)(de)調(diao)整(zheng)。比如，當(dang)產(chan)品所處的(de)(de)外部(bu)環(huan)(huan)境的(de)(de)溫(wen)度過高(gao)時，包(bao)(bao)裝內部(bu)就可以(yi)做出(chu)(chu)適(shi)當(dang)的(de)(de)調(diao)整(zheng)為其內部(bu)降(jiang)溫(wen)。如果外部(bu)環(huan)(huan)境中(zhong)(zhong)的(de)(de)氧(yang)氣含量(liang)過高(gao)，包(bao)(bao)裝內部(bu)則做出(chu)(chu)調(diao)整(zheng)、自主降(jiang)低氧(yang)氣的(de)(de)含量(liang)。”

積(ji)極有效的(de)(de)(de)(de)包(bao)(bao)裝(zhuang)(zhuang)可以進(jin)一(yi)步地發(fa)(fa)揮(hui)此類功(gong)能，讓產品的(de)(de)(de)(de)包(bao)(bao)裝(zhuang)(zhuang)針對外界環(huan)境的(de)(de)(de)(de)變化做(zuo)出迅速的(de)(de)(de)(de)響應。Aaron Brody表示：“在智能和(he)活性(xing)的(de)(de)(de)(de)包(bao)(bao)裝(zhuang)(zhuang)中，包(bao)(bao)裝(zhuang)(zhuang)材料通(tong)常(chang)包(bao)(bao)含一(yi)些獨特的(de)(de)(de)(de)物理或化學物質，這類物質可以捕捉和(he)測量(liang)到產品包(bao)(bao)裝(zhuang)(zhuang)內(nei)部(bu)發(fa)(fa)生的(de)(de)(de)(de)變化，進(jin)而改(gai)變包(bao)(bao)裝(zhuang)(zhuang)材料、提升或降(jiang)低包(bao)(bao)裝(zhuang)(zhuang)內(nei)氧(yang)氣的(de)(de)(de)(de)含量(liang)，實現獨特的(de)(de)(de)(de)包(bao)(bao)裝(zhuang)(zhuang)內(nei)部(bu)環(huan)境，同時維系包(bao)(bao)裝(zhuang)(zhuang)內(nei)持續進(jin)行(xing)的(de)(de)(de)(de)微生物環(huan)境的(de)(de)(de)(de)發(fa)(fa)展和(he)變化。”

“我們目(mu)前所選用的(de)(de)(de)(de)(de)(de)(de)包(bao)(bao)裝(zhuang)材料可以根據(ju)外部環(huan)境的(de)(de)(de)(de)(de)(de)(de)變化，適當(dang)調整材料本身的(de)(de)(de)(de)(de)(de)(de)二氧化碳和氧氣(qi)透過率，這也是當(dang)前生產所用的(de)(de)(de)(de)(de)(de)(de)比較普遍的(de)(de)(de)(de)(de)(de)(de)包(bao)(bao)裝(zhuang)材料。”通(tong)過對包(bao)(bao)裝(zhuang)內部的(de)(de)(de)(de)(de)(de)(de)氣(qi)體實現(xian)精確的(de)(de)(de)(de)(de)(de)(de)控(kong)制(zhi)，產品(pin)(pin)的(de)(de)(de)(de)(de)(de)(de)新(xin)鮮度(du)(du)可以獲得非(fei)常(chang)出(chu)眾的(de)(de)(de)(de)(de)(de)(de)延(yan)伸。Aaron Brody以Larry Bell公(gong)(gong)司(si)的(de)(de)(de)(de)(de)(de)(de)食品(pin)(pin)——Bluwrap新(xin)鮮魚片為例(li)列舉了(le)實例(li)：“Bluwrap品(pin)(pin)牌的(de)(de)(de)(de)(de)(de)(de)主營業務(wu)是從智利(li)輸送到(dao)美國的(de)(de)(de)(de)(de)(de)(de)新(xin)鮮魚片，產品(pin)(pin)的(de)(de)(de)(de)(de)(de)(de)貨架保存(cun)期為45天。Larry Bell公(gong)(gong)司(si)新(xin)的(de)(de)(de)(de)(de)(de)(de)投資仍主要集中(zhong)于新(xin)鮮魚片產品(pin)(pin)領域，但(dan)同時也投資了(le)新(xin)鮮肉(rou)品(pin)(pin)領域，該公(gong)(gong)司(si)對產品(pin)(pin)溫度(du)(du)和氧氣(qi)含量的(de)(de)(de)(de)(de)(de)(de)控(kong)制(zhi)都是非(fei)常(chang)嚴格的(de)(de)(de)(de)(de)(de)(de)。”

市場的誤讀

既然為效率的(de)提升提供(gong)了廣闊的(de)空間，為什么氣調保(bao)鮮包(bao)裝并沒有得到大(da)規模、大(da)范圍的(de)應用？

Aaron Brody對此的(de)(de)(de)觀點是(shi)，根(gen)本的(de)(de)(de)問題還(huan)是(shi)來自(zi)于消費者的(de)(de)(de)誤(wu)讀。Aaron Brody表示，這一類(lei)不(bu)合理的(de)(de)(de)認知是(shi)由(you)消費者造成的(de)(de)(de)，消費者認為(wei)肉制品(pin)行(xing)(xing)業的(de)(de)(de)產品(pin)是(shi)不(bu)可持(chi)續的(de)(de)(de)，同(tong)時又對牲畜屠宰、加工和分(fen)銷行(xing)(xing)業提出了很多不(bu)利(li)于長期發展(zhan)的(de)(de)(de)要(yao)求(qiu)：“消費者通常(chang)認為(wei)，不(bu)要(yao)食(shi)用太多的(de)(de)(de)肉產品(pin)，否(fou)則(ze)就是(shi)在浪費地球的(de)(de)(de)資源。”問題或許(xu)在于，很多消費者誤(wu)認為(wei)他們(men)生活在鄉間田(tian)園(yuan)的(de)(de)(de)自(zi)然環境中，而對由(you)數百萬(wan)計人(ren)口構成的(de)(de)(de)、復雜的(de)(de)(de)現代城(cheng)市經濟視(shi)而不(bu)見。

Aaron Brody表示：“大部分消(xiao)費(fei)者(zhe)都持有(you)(you)一(yi)個這(zhe)(zhe)樣(yang)(yang)的(de)(de)(de)(de)觀點(dian)——在超市(shi)零售賣場中(zhong)，我(wo)們要采購的(de)(de)(de)(de)肉品(pin)(pin)必須是(shi)剛剛分切(qie)好的(de)(de)(de)(de)。事實上(shang)，在面對(dui)這(zhe)(zhe)樣(yang)(yang)的(de)(de)(de)(de)一(yi)個觀點(dian)相對(dui)極端的(de)(de)(de)(de)消(xiao)費(fei)人群時，我(wo)們強烈地希望消(xiao)費(fei)者(zhe)能夠(gou)親眼看到(dao)肉品(pin)(pin)加工的(de)(de)(de)(de)生產(chan)環節和鏈條，這(zhe)(zhe)樣(yang)(yang)他們才(cai)能夠(gou)對(dui)這(zhe)(zhe)一(yi)產(chan)業鏈的(de)(de)(de)(de)價(jia)值(zhi)有(you)(you)更為(wei)深刻的(de)(de)(de)(de)認同。這(zhe)(zhe)樣(yang)(yang)消(xiao)費(fei)者(zhe)才(cai)能有(you)(you)一(yi)個更為(wei)直(zhi)觀的(de)(de)(de)(de)認識(shi)，比如是(shi)什(shen)么(me)幫助產(chan)品(pin)(pin)確保(bao)了(le)新鮮、是(shi)什(shen)么(me)助力了(le)產(chan)品(pin)(pin)的(de)(de)(de)(de)營養價(jia)值(zhi)、什(shen)么(me)是(shi)可(ke)持續的(de)(de)(de)(de)發(fa)展、什(shen)么(me)樣(yang)(yang)的(de)(de)(de)(de)發(fa)展對(dui)地球而言更為(wei)友好？如果(guo)為(wei)產(chan)品(pin)(pin)植入了(le)有(you)(you)機(ji)的(de)(de)(de)(de)概念，那么(me)我(wo)們也要清(qing)楚(chu)是(shi)什(shen)么(me)樣(yang)(yang)的(de)(de)(de)(de)消(xiao)費(fei)人群會有(you)(you)采購的(de)(de)(de)(de)意愿。”

在肉(rou)品(pin)到達零(ling)售環(huan)節時，被(bei)肉(rou)品(pin)氣調包裝(zhuang)視為生命支柱之一(yi)的溫度控制(zhi)體系通常(chang)就(jiu)坍塌了，而同(tong)時Aaron Brody認為：“零(ling)售賣場(chang)通常(chang)不太會愿意接(jie)受(shou)預包裝(zhuang)的新(xin)鮮肉(rou)制(zhi)品(pin)。”在肉(rou)品(pin)細分領域中，一(yi)個(ge)明顯(xian)的變化(hua)時，消費者(zhe)越來越傾(qing)向于(yu)購買在零(ling)售賣場(chang)工作(zuo)車(che)間現場(chang)分切的新(xin)鮮肉(rou)品(pin)，而接(jie)受(shou)氣調保鮮包裝(zhuang)的消費者(zhe)寥寥無幾。

Aaron Brody認為：“為了(le)(le)改變(bian)這(zhe)一現狀，我們(men)已(yi)經(jing)付(fu)出(chu)了(le)(le)60年的(de)努(nu)力，但是(shi)所取得的(de)進步卻非常(chang)有(you)(you)限。當(dang)前在美國市(shi)場中(zhong)，大約有(you)(you)50%的(de)碎牛肉(rou)制(zhi)品(pin)(pin)(pin)選(xuan)用了(le)(le)預包裝(zhuang)方式(shi)，另外50%還是(shi)以初加(jia)工的(de)方式(shi)進行出(chu)售(shou)。那么(me)，為什么(me)這(zhe)種現象的(de)出(chu)現延續了(le)(le)60年？這(zhe)其中(zhong)有(you)(you)技術領(ling)(ling)域(yu)(yu)、營養科學領(ling)(ling)域(yu)(yu)、品(pin)(pin)(pin)控檢測領(ling)(ling)域(yu)(yu)以及經(jing)濟領(ling)(ling)域(yu)(yu)中(zhong)的(de)多重原(yuan)因。在即時(shi)分切(qie)的(de)肉(rou)品(pin)(pin)(pin)中(zhong)，僅有(you)(you)20%的(de)肉(rou)品(pin)(pin)(pin)當(dang)前采用了(le)(le)預包裝(zhuang)的(de)方式(shi)，盡管我們(men)已(yi)經(jing)為此努(nu)力了(le)(le)整整60年。我們(men)已(yi)經(jing)為此爭論了(le)(le)四、五十年。當(dang)前，零售(shou)商開始關注氣調(diao)保鮮(xian)肉(rou)品(pin)(pin)(pin)的(de)貨(huo)架(jia)保存期(qi)(qi)，沃爾瑪(ma)和Target等零售(shou)商的(de)肉(rou)品(pin)(pin)(pin)的(de)貨(huo)架(jia)保存期(qi)(qi)均設置得非常(chang)短。

而這(zhe)對于肉品(pin)來說(shuo)實際上是(shi)(shi)一(yi)(yi)種浪費，并(bing)且此類(lei)問(wen)(wen)題沒有(you)獲得有(you)效的(de)(de)解決方(fang)式(shi)。Aaron Brody認為：“那么，為什么我們不(bu)能在超市(shi)中(zhong)出售(shou)(shou)百分(fen)百的(de)(de)預包裝(zhuang)肉品(pin)？這(zhe)背(bei)后的(de)(de)問(wen)(wen)題是(shi)(shi)零售(shou)(shou)環節的(de)(de)物流輸送(song)環節并(bing)不(bu)能實現有(you)效和精確的(de)(de)溫度(du)控制。在美國之外(wai)的(de)(de)其它市(shi)場中(zhong)，我看到過對這(zhe)一(yi)(yi)類(lei)問(wen)(wen)題的(de)(de)商業化的(de)(de)解決方(fang)案。這(zhe)種方(fang)式(shi)是(shi)(shi)通過一(yi)(yi)種龐大而多層的(de)(de)操作方(fang)式(shi)實現的(de)(de)，并(bing)證(zheng)實了輸送(song)環節溫度(du)的(de)(de)控制確實有(you)助于推廣(guang)氣調保鮮包裝(zhuang)。”

事實(shi)上，從牲(sheng)畜被(bei)屠宰(zai)、肉品(pin)被(bei)收(shou)集(ji)和分割，直(zhi)到消費者享用到肉品(pin)，全(quan)(quan)程(cheng)而完全(quan)(quan)覆蓋的(de)(de)溫度控制是(shi)可以實(shi)現的(de)(de)。

Aaron Brody表示：“在(zai)完(wan)善(shan)的(de)(de)溫度控(kong)制之下，肉(rou)品(pin)可(ke)以獲得更為(wei)(wei)(wei)長(chang)久的(de)(de)貨架保(bao)(bao)存期(qi)，企(qi)業和消(xiao)費(fei)(fei)者也都可(ke)以避(bi)免肉(rou)品(pin)的(de)(de)浪費(fei)(fei)。這項技(ji)術的(de)(de)成本是(shi)(shi)(shi)相(xiang)對昂貴(gui)的(de)(de)。但事(shi)實上，生產企(qi)業在(zai)操作(zuo)(zuo)車間(jian)進行(xing)肉(rou)品(pin)分割(ge)、分切、研(yan)磨過程中(zhong)損失(shi)的(de)(de)肉(rou)品(pin)的(de)(de)成本則更為(wei)(wei)(wei)昂貴(gui)，浪費(fei)(fei)在(zai)這些環(huan)節(jie)中(zhong)是(shi)(shi)(shi)非(fei)常(chang)(chang)(chang)驚人的(de)(de)。我們(men)有(you)能力(li)延長(chang)產品(pin)的(de)(de)貨架保(bao)(bao)存期(qi)、提升產品(pin)的(de)(de)質量。氣調(diao)保(bao)(bao)鮮包裝(zhuang)在(zai)零售環(huan)節(jie)中(zhong)的(de)(de)應(ying)用將是(shi)(shi)(shi)非(fei)常(chang)(chang)(chang)可(ke)觀的(de)(de)，這也是(shi)(shi)(shi)預包裝(zhuang)肉(rou)品(pin)生產企(qi)業正(zheng)在(zai)做的(de)(de)工(gong)作(zuo)(zuo)，只不過當前預包裝(zhuang)肉(rou)品(pin)所占(zhan)有(you)的(de)(de)份額(e)還非(fei)常(chang)(chang)(chang)少。一些消(xiao)費(fei)(fei)者在(zai)發現了美國市場之外的(de)(de)、更為(wei)(wei)(wei)復(fu)雜和完(wan)善(shan)的(de)(de)氣調(diao)包裝(zhuang)系統(tong)(tong)時，經常(chang)(chang)(chang)會來問我，為(wei)(wei)(wei)什(shen)么我們(men)沒(mei)有(you)生產出(chu)類似的(de)(de)包裝(zhuang)？這一問題背后(hou)的(de)(de)原因其實是(shi)(shi)(shi)，超市賣場等(deng)零售環(huan)節(jie)為(wei)(wei)(wei)尊(zun)重傳統(tong)(tong)消(xiao)費(fei)(fei)習慣(guan)、確保(bao)(bao)產品(pin)銷(xiao)量，而對氣調(diao)保(bao)(bao)鮮包裝(zhuang)的(de)(de)推廣采取了非(fei)常(chang)(chang)(chang)保(bao)(bao)守的(de)(de)態度。”

肉(rou)品(pin)氣調包裝的(de)貢獻和處境(jing)1：1950年，Aaron Brody與Dick Perdue合作研究(jiu)推出了(le)氣調保鮮(xian)包裝。這一創新的(de)技術(shu)成功幫助肉(rou)制品(pin)工業規(gui)避(bi)了(le)數(shu)百(bai)萬(wan)美金(jin)的(de)浪(lang)費(fei)和損失，并且(qie)以其它(ta)技術(shu)無(wu)法匹敵的(de)成本(ben)優勢，為(wei)消費(fei)者提供了(le)新鮮(xian)、營養的(de)肉(rou)品(pin)

肉品(pin)(pin)氣調(diao)包裝(zhuang)的貢獻和處境2：肉品(pin)(pin)生(sheng)產企業在操(cao)作車間進行肉品(pin)(pin)分割、分切、研磨(mo)等(deng)操(cao)作，氣調(diao)保鮮包裝(zhuang)機的應(ying)用。

肉(rou)品氣調包(bao)裝的(de)貢獻(xian)和(he)處境3：為什么我們不(bu)能在超市中(zhong)出售(shou)(shou)百分(fen)百的(de)預包(bao)裝肉(rou)品？這(zhe)背后的(de)問題(ti)是零售(shou)(shou)環(huan)節的(de)物流輸送環(huan)節并不(bu)能實(shi)現有效和(he)精確的(de)溫度控制(zhi)

肉(rou)品(pin)(pin)氣調包裝(zhuang)(zhuang)的貢獻和處境4：通(tong)過(guo)對包裝(zhuang)(zhuang)內部的氣體實現精確的控制，產品(pin)(pin)的新鮮度可以獲得非常(chang)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