MARKETING AND PACKAGING OF

PROCESSED MEAT AND POULTRY

PRODUCTS
OBJECTIVES:

 Identify the different packaging materials and their

qualities.
 Knowing the good qualities of packaging
 Enumerate the steps in costing processed meat and
poultry.
 PACKAGING

 Lengthens the life of food. It also contributes in

marketing processed products by making them clean,
attractive, and constantly sanitized.
 Defends the processed food from insects, damage,
spoilage, and contamination by any unacceptable
materials.
 DIFFERENT PACKAGING MATERIALS AND
THEIR QUALITIES
ALUMINUM FOIL that is odourless and nontoxic.

GLASSINE PAPER
made of wood fiber. It is able to control moisture and
suitable for frozen and smoked meat and poultry.
 SARAN FILM
is a thermoplastic resin and is used for vacuum sealing frozen food.

LAMINATED WRAPPINGS
made from two or more combined materials
 QUALITIES OF GOOD PACKAGING
 It should be appropriate for the product.
 It should maintain the freshness and appearance of the
product.
 It should be dead set against grease, bacteria, and insects and
rodents.
 It should be moisture resistant.
 It should appear clean and safe.
 It should protect the processed food from handling,
transporting, and physical damage.
 CONSIDERATIONS WHEN CHOOSING PACKAGING
MATERIALS FOR PROCESSED MEAT AND POULTRY.

 Product composition- differ in composition and texture; some are soft,

some have the tendency to gel at varied temperatures.
 Size and shape of the processed food- should match and prevent
damage from handling.
 Odor and aroma of food- lose its aroma if not package properly.
 Appearance and color of food- excessive light can cause discoloration.
 Aesthetic appearance- appropriateness of design, color, and size.
 STEPS IN COSTING PROCESSED MEAT AND
POULTRY
 List all the ingredients used in the recipe.
 Determine the cost of each ingredients.
 Total the cost of the ingredients used and divide by the number of portion or yield
of the recipe. The result is the cost of each portion.
 The cost of operation, packaging, and labor should be added to the cost per
portion.
 Decide on the mark-up percentage (profit) to arrive at the selling price per
portion. If the mark-up is 45%, you may follow this formula:

 Selling price = Cost per portion x percentage mark-up