A recent study carried out by Campden BRI has revealed that 90% of UK consumers trust packaging to cook meat products properly and safely.
A total of 109 respondents representing a cross-section of UK meat-eaters were involved in the research, which was carried out to assess consumers’ acceptability of six samples of cooked meat (beef joint, pork joint and chicken breast), each cooked both in and out of their packaging.
The results showed that 90% of respondents trusted meat products to be cooked in its packaging either ‘moderately’ or ‘a lot’. A total of 10% of respondents said they only ‘slightly trusted’ the packaging to cook the meat properly.
Cooking meat in packaging is said to improve flavours and tenderises, help to retain juices and avoid over-cooking, drying-out and burning. Avoiding contamination of the food and environment was another advantage recognised by the study.
The study was commissioned by Bemis, a supplier of flexible packaging to the meat and cheese industries.
Fabienne Vanhorenbeke, VP marketing and innovation, commented: “This consumer study is a direct reflection of consumer demand for innovative, convenient products.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
