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National Meat Case Study 2004: Product labeling information, branding, and packaging trends
A L Reicks1, J C Brooks, J M Kelly
1Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409, USA.
Journal of Animal Science
|September 4, 2008
Summary
Fresh meat packaging in US supermarkets primarily uses polyvinyl chloride overwrap, with foam trays being common. Case-ready packaging is prevalent, especially for chicken and turkey, with varying branding and information labels across species.
Area of Science:
- Food Science
- Agricultural Economics
- Consumer Packaging
Background:
- Consumer demand for convenient and informative food packaging is increasing.
- Understanding current packaging practices in fresh meat retail is crucial for industry stakeholders.
- Variations in packaging, branding, and information exist across different meat species.
Purpose of the Study:
- To audit packaging types, materials, branding, and information on fresh meat products in US supermarkets.
- To analyze the frequency and distribution of these attributes across various meat species.
- To identify trends in case-ready packaging, labeling, and value-added products.
Main Methods:
- Conducted audits of fresh meat retail cases in 104 supermarkets across 5 US regions.
- Recorded data on packaging types, materials, tray colors, branding, and the presence of cooking/nutritional information.
- Analyzed frequency means for beef, ground beef, pork, chicken, turkey, lamb, and veal.
Main Results:
- Polyvinyl chloride overwrap was the most frequent packaging (47.0%), especially for beef, pork, lamb, and veal.
- Modified atmosphere packaging was highest in ground beef (33.2%) and turkey (45.1%). Foam trays dominated (72.6%).
- Case-ready packaging was prevalent (60.2%), particularly for chicken (94.8%) and turkey (95.6%). National brands covered 50.1% of products.
Conclusions:
- Traditional overwraps and foam trays remain dominant in fresh meat packaging.
- Case-ready systems are widely adopted, especially for poultry, indicating a shift towards consumer convenience.
- Labeling practices for cooking and nutritional information vary significantly by meat species, with turkey products most likely to display nutritional data.
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