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WASHINGTON -- The American Meat Institute (AMI) yesterday debuted a video on meat packaging technologies to educate consumers about the packaging choices currently available at retail and how they've changed over the years.
In the video Janet Riley, the organization's s.v.p. of public affairs and professional development, and AMI Foundation v.p. of scientific affairs Randy Huffman discuss a number of meat-packaging options, including store-cut and wrapped products and newer "modified atmosphere packaging" in both high-oxygen and low-oxygen formats.
"Given the recent focus on how meat is packaged, meat color, and use-by dates, we produced this video piece to help consumers understand the evolution and innovation that is occurring in packaging," noted AMI president J. Patrick Boyle in a statement. "This innovation is helping to keep meat fresher longer and to keep it good-tasting."
Added Boyle: "These products offer distinct benefits both to consumers and retailers. We hope that these new materials will assist our customers in understanding the benefits these products offer and in making choices that will ultimately satisfy them."
The latest offering in AMI's consumer education programs, the video is posted on YouTube at http://www.youtube.com/watch?v=X1Iq5U7hxlU or can be accessed through AMI's web sites meatsafety.org or meatami.com.
Earlier this month the trade group launched www.meatmattersinfo.org, a new series of consumer brochures on crucial topics in the news. Also part of the "Meat Matters" series is a brochure on case-ready meats, and one explaining product dating and why such dates are important to a satisfactory eating experience.