Packaging material exclusively for meat with enhnaced freshness retention capability

Abstract

The present invention relates to a packaging material for meat with enhanced freshness preservation capabilities, specifically comprising: a base layer that stores the meat by directly contacting the meat to be packaged; and a protective layer that extends a predetermined length from both sides of the base layer to prevent physical and thermal damage to the meat stored in the base layer; wherein the base layer is a functional film in which the inner layer is an oxidation barrier film and the outer layer is a UV blocking film, and the meat is stored in a manner in which the functional film surrounds the meat.

Description

Technology Field

[0001] The present invention relates to a packaging material specifically designed for meat with enhanced freshness preservation capabilities. More specifically, the invention relates to a technology for a packaging material that incorporates a functional film to suppress oxidation and quality degradation of meat caused by ultraviolet rays and light of specific wavelength bands, and includes a protective layer to protect the meat from temperature changes and external impacts. Background Technology

[0002] Generally, meat is easily affected by the external environment during storage and distribution, making it prone to a decline in freshness. Therefore, various packaging technologies have been developed to maintain the quality of meat for a long time, but conventional technologies mainly include vacuum packaging, gas exchange packaging, and general plastic film packaging.

[0003] Meanwhile, the aforementioned vacuum packaging is a packaging method designed to prevent meat from coming into contact with oxygen by removing air and sealing it with film. While it is effective in inhibiting oxidation reactions and extending the shelf life of meat, it had limitations in that it could not completely solve the problems of color change and fat oxidation caused by blue light and ultraviolet rays.

[0004] Furthermore, the aforementioned gas-exchange packaging is a method of controlling the internal atmosphere where meat is packaged by combining carbon dioxide, nitrogen, or oxygen. While it has the advantage of inhibiting microbial growth and extending the shelf life of the meat through the combination of specific gases, it also has the limitation that it cannot prevent color changes or physical damage caused by blue light and ultraviolet rays.

[0005] In addition, the aforementioned general plastic film packaging, which involves placing meat on a tray and wrapping it with plastic film, is widely used due to its low packaging cost; however, it has limitations in that it cannot effectively prevent oxidation and color changes of the meat due to its low oxygen and light blocking performance.

[0006] Meanwhile, as a technology to resolve the above-mentioned problems, Korean Registered Patent Publication No. 10-1274438 discloses a technology regarding a packaging material, film, and method for expressing or preserving a desirable color of meat, wherein a myoglobin blooming additive is included in the food contact layer of the packaging film so that the surface of the meat reacts with myoglobin to maintain or enhance the vivid red color of the meat, thereby enabling consumers to promote the consumption of meat.

[0007] However, in the case of the aforementioned prior art, even if the red color of the packaged meat is maintained by the myoglobin blooming additive, this is merely a visual effect and cannot guarantee actual freshness, resulting in a discrepancy between actual freshness and visual freshness, and there was a limitation in that it could not perform the function of preventing fundamental oxidation or quality deterioration of the meat. The problem to be solved

[0009] Accordingly, the present invention has one objective of providing a packaging material for meat that includes a functional film to suppress oxidation and quality degradation of meat caused by ultraviolet rays and light of a specific wavelength band, and a protective layer to protect the meat from temperature changes and external impacts.

[0010] In addition, another objective of the present invention is to provide a packaging material specifically designed for meat that offers an efficient packaging structure and convenience of use, while also facilitating easy verification of the quality of the meat stored inside the packaging. means of solving the problem

[0011] To achieve the above-mentioned objective, a packaging material for meat with enhanced freshness preservation ability according to one embodiment of the present invention comprises: a base layer that stores the meat by directly contacting the meat to be packaged; and a protective layer that extends a predetermined length from both sides of the base layer to prevent physical and thermal damage to the meat stored in the base layer; wherein the base layer is a functional film in which the inner layer is an oxidation barrier film and the outer layer is a UV blocking film, and the meat is stored in a manner in which the functional film surrounds the meat.

[0012] At this time, the aforementioned protective layer preferably comprises: a refrigerant layer having a refrigerant circulation line formed therein, which functions to prevent thermal damage to the meat stored in the base layer by filling it with refrigerant; and an impact-preventing layer having an air pocket line formed therein, which functions to prevent physical damage to the meat stored in the base layer by injecting air.

[0013] In addition, it is preferable that the refrigerant circulation lines of the aforementioned refrigerant layer and the air pocket lines of the shock-prevention layer have mutually repeating patterns in the protective layer, such that lines of the same type form a pattern as a single continuous line, and that the boundary areas of each line are spaced apart by a predetermined distance to form an air gap.

[0014] In addition, the oxidation barrier film, which is the inner layer of the base layer described above, is characterized by being made of a transparent material, and the inner and outer layers of the base layer have mutually fixed interfaces, but one region of the interface between the oxidation barrier film, which is the inner layer of the base layer, and the UV blocking film, which is the outer layer, is not fixed, and it is preferable to provide a cut line in the UV blocking film in the unfixed region so that the UV blocking film can be selectively opened along the cut line.

[0015] In addition, the UV blocking film forming the outer layer of the base layer described above is an opaque material that blocks the blue wavelength band, and it is preferable that it be composed of a composite layer including one or more of an LDPE and TPU-based film layer, an LDPE / TiO2-based film for UV blocking, and a PVC / TiO2-based film layer.

[0016] In addition, the oxidation barrier film forming the inner layer of the base layer described above may preferably be composed of a film including at least one of an EVOH / LDPE multilayer film, a PVOH composite film, and a PVC / PVDC film.

[0017] In addition, the UV blocking film forming the outer layer of the aforementioned base layer is preferably provided with a film of the same material as the oxidation barrier film, and has an opaque pigment added to suppress the transmission of ultraviolet and visible light.

[0018] In addition, it is preferable that a fold line is formed at the boundary between the base layer and the protective layer described above, so that the protective layer can be folded in a direction including at least one of the upper surface side and the lower surface side of the base layer.

[0019] In addition, at the boundary between the aforementioned base layer and the protective layer, it is desirable to additionally form a perforation line along the area where the fold line is formed, thereby enabling the separate discharge of the base layer and the protective layer. Effects of the invention

[0020] According to one embodiment of the present invention, the present invention provides a packaging material for meat that includes a functional film to suppress oxidation and quality degradation of meat caused by ultraviolet rays and light of a specific wavelength band, and a protective layer to protect meat from temperature changes and external impacts, thereby preventing oxidation, color change, and quality degradation of meat, and thereby increasing the ability to maintain freshness of meat during distribution and storage.

[0021] In addition, according to one embodiment of the present invention, it is possible to provide a packaging material dedicated to meat that offers an efficient packaging structure and convenience of use, while also making it easy to verify the quality of the meat stored inside the packaging material. This allows the actual freshness of the meat to match the visual freshness, thereby increasing consumer confidence and promoting the purchase of meat by consumers. Brief explanation of the drawing

[0023] FIG. 1 is a conceptual diagram of a packaging material for meat with enhanced freshness preservation ability according to one embodiment of the present invention. FIG. 2 is a cross-sectional view of a base layer according to one embodiment of the present invention. FIG. 3 is a conceptual diagram of an open region formed in a base layer according to one embodiment of the present invention. FIGS. 4 and 5 are examples of various pattern structures of a refrigerant layer and an impact buffer layer included in a protective layer according to one embodiment of the present invention. FIG. 6 is an example in which meat is packaged along a fold line formed at the boundary between a base layer and a protective layer according to one embodiment of the present invention. FIG. 7 is an example in which separation discharge is performed along a cut line formed at the boundary between a base layer and a protective layer according to one embodiment of the present invention. Specific details for implementing the invention

[0024] Hereinafter, various embodiments and / or aspects are disclosed with reference to the drawings. For illustrative purposes, numerous specific details are disclosed in the following description to aid in a general understanding of one or more aspects. However, it will also be recognized by those skilled in the art that these aspects may be practiced without such specific details. The following description and the accompanying drawings describe specific exemplary aspects of one or more aspects in detail. However, these aspects are exemplary, and some of the various methods in the principles of the various aspects may be used, and the description is intended to include all such aspects and their equivalents.

[0025] As used herein, terms such as "examples," "examples," "aspects," "examples," etc., may not be interpreted as implying that any aspect or design described is better or more advantageous than other aspects or designs.

[0026] Additionally, the terms “comprising” and / or “comprising” should be understood to mean that the relevant feature and / or component is present, but not to exclude the presence or addition of one or more other features, components and / or groups thereof.

[0027] Additionally, terms including ordinal numbers, such as first, second, etc., may be used to describe various components, but said components are not limited by said terms. Such terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component. The term "and / or" includes a combination of a plurality of related described items or any of a plurality of related described items.

[0028] Furthermore, in the embodiments of the present invention, all terms used herein, including technical or scientific terms, unless otherwise defined, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in the embodiments of the present invention.

[0029] The present invention relates to a packaging material specifically designed for meat with enhanced freshness preservation capabilities. Specifically, one objective is to provide a packaging material that includes a functional film to suppress oxidation and quality degradation of meat caused by ultraviolet rays and light of specific wavelength bands, and a protective layer to protect the meat from temperature changes and external impacts. Another objective is to provide a packaging material specifically designed for meat that offers an efficient packaging structure and convenience of use, while also facilitating easy quality verification of the meat stored inside the packaging.

[0030] Hereinafter, a detailed description of the present invention for achieving the above objectives will be provided with reference to the attached drawings, and multiple drawings may be simultaneously referenced to describe one or more technical features or components constituting the invention.

[0031] Referring to FIG. 1, which illustrates a schematic conceptual diagram of the present invention, the present invention provides a packaging material for meat with enhanced freshness preservation capabilities, comprising a base layer (10) that is in direct contact with the meat to be packaged to store the meat, and a protective layer (20) that is extended by a predetermined length from both sides of the base layer (10) to prevent physical and thermal damage to the meat stored in the base layer (10).

[0032] However, the base layer (10) described above may be a functional film in which the inner layer is an oxidation barrier film (11) and the outer layer is a UV blocking film (12), and accordingly, it can be understood that the meat to be packaged is stored by surrounding the meat with a functional film equipped with an oxidation barrier function and a UV blocking function.

[0033] Meanwhile, the oxidation barrier film (11) forming the inner layer of the base layer (10) described above is provided with a transparent material that allows the interior to be seen, and various embodiments may exist.

[0034] As an example of one embodiment, the oxidation barrier film (11) mentioned in the present invention may be provided as an EVOH / LDPE multilayer film. In this case, the EVOH (ethylene vinyl alcohol) mentioned above has excellent oxygen blocking effect, and LDPE (low-density polyethylene) has excellent mechanical strength and flexibility, and when these materials are combined, oxidation of the surface of the meat can be effectively suppressed.

[0035] In addition, as an example embodiment, the oxidation barrier film (11) mentioned in the present invention may be provided as a PVOH composite film. In this case, the aforementioned PVOH (polyvinyl alcohol) composite film is an environmentally friendly material with excellent oxygen barrier performance and can provide a high oxygen barrier rate required for the surface of meat. For example, to reduce the risk of damage during packaging, a composite film based on a material containing at least one of PVOH / LDPE and PVOH / EVA with excellent durability may be used for the PVOH composite film.

[0036] In addition, as an example, the oxidation barrier film (11) mentioned in the present invention may be provided as a PVC / PVDC film. In this case, the aforementioned PVC (polyvinyl chloride) has the characteristics of high durability and excellent processability, and PVDC (polyvinylidene chloride) can provide excellent oxygen and moisture barrier performance.

[0037] That is, in the present invention, by providing an oxide film prevention film comprising at least one of the above-mentioned embodiments as an inner layer of the base layer (10), the ability to maintain the freshness of the meat can be increased by protecting the meat from oxygen and moisture, in particular, thereby preventing or delaying the oxidation of the meat.

[0038] On the other hand, in the case of the UV blocking film (12) forming the outer layer of the base layer (10) in the present invention, it is opaque and is provided with a material that blocks the blue wavelength band, and various embodiments may exist.

[0039] Specifically, in the case of the UV blocking film (12) described above, it is necessary to design it to block ultraviolet rays including UV-A and UV-B to suppress the oxidation of fat and protein in the meat, thereby protecting the flavor and texture, and to block blue light, which has a wavelength band of 400 nm to 500 nm among visible light, thereby preventing the oxidation of the pigment (myoglobin) in the meat and maintaining a vivid red color.

[0040] Accordingly, in one embodiment of the present invention, a UV blocking film (12) forming an outer layer of a base layer (10) may be provided in a form including an ultraviolet blocking layer and a blue light blocking layer.

[0041] In this case, the aforementioned UV blocking layer may be an LDPE / TPU-based film. In the case of the aforementioned LDPE (low-density polyethylene), excellent processability and durability can be provided, and UV blocking performance can be enhanced if UV blocking pigments or additives are added.

[0042] As an example, the above-described UV blocking pigment or additive may be used as an inorganic UV blocking agent, at least one of titanium dioxide and zinc oxide, and as an organic UV blocking agent, at least one of a benzotriazole-based UV absorber and a triazine-based UV absorber.

[0043] In this case, in a preferred embodiment of the present invention, HALS (Hindered Amine Light Stabilizers) may be further included as a UV blocking aid along with the aforementioned UV blocking pigment or additive, mixed with an inorganic or organic blocking agent to prevent film degradation by suppressing the generation of free radicals caused by UV exposure, but the present invention is not limited thereto.

[0044] Meanwhile, the aforementioned blue light blocking layer is provided to block blue light from entering the packaging material in which meat is stored. As an example of such a blue light blocking layer, the present invention may provide an LDPE / TiO2 film layer. In this case, the aforementioned LDPE provides excellent processability and durability, and TiO2 (titanium dioxide) has excellent properties for absorbing and scattering ultraviolet rays, particularly UV-A and UV-B, and can function to simultaneously block blue light and ultraviolet rays by combining with the LDPE film.

[0045] In addition, as an example embodiment, the blue light blocking layer described above may be provided as a PVC / TiO2 film layer. In this case, the PVC (polyvinyl chloride) described above provides strong mechanical strength and excellent durability, and can effectively block ultraviolet rays and blue light when combined with TiO2 (titanium dioxide). Furthermore, since PVC has excellent thermal stability, it may function to prevent the deterioration of meat quality caused by temperature changes during distribution and storage.

[0046] Of course, as another embodiment, the UV blocking film (12) forming the outer layer of the base layer (10) in the present invention may be provided with a film of the same material as the oxidation barrier film (11) forming the inner layer of the base layer (10) described above, and may be designed to suppress the transmission of ultraviolet and visible light by adding an opaque pigment.

[0047] For example, a UV blocking layer can be provided as an EVOH / LDPE-based film, and TiO2 (titanium dioxide), one of the opaque pigments, can be added to it in an amount of 5 to 15% of the total weight to lower the transparency of the UV blocking layer, thereby reducing the transmittance of ultraviolet and visible light.

[0048] In addition, as another embodiment, the present invention may provide a UV blocking layer as a PVOH-based film and add ZnO (zinc oxide), which is one of the opaque pigments, in an amount of 3 to 10% of the total weight to enhance the performance of blocking ultraviolet and blue light. At this time, the above-mentioned ZnO can function to block UV-A and UV-B wavelengths and significantly reduce the light transmittance across the entire film.

[0049] In addition, as another embodiment, the present invention may provide a UV blocking layer as a PVC / PVDC-based composite film and add an opaque pigment, such as TiO2 (titanium dioxide) or black carbon, in an amount of 5 to 20% of the total weight to enhance the blocking performance of ultraviolet and visible light.

[0050] As in the above embodiment, if the oxidation barrier film (11) and the UV blocking film (12) are made of the same material, the manufacturing process can be simplified, and an additional effect of reducing manufacturing costs can be expected.

[0051] In addition, in the present invention, a UV blocking film (12) including a UV blocking layer and a blue light blocking layer as described above is provided as an outer layer of the base layer (10) to function to protect the color and quality of the meat, and by increasing the ability to maintain the freshness of the meat and matching the actual freshness of the meat with the visual freshness, consumer confidence can be increased and consumers can be encouraged to purchase meat.

[0052] Accordingly, in the case of meat stored in the base layer (10) of the present invention, as shown in the cross-sectional view of FIG. 2, the inner layer in direct contact with the meat is composed of an oxidation barrier film (11), and the outer layer is a UV blocking film (12) that blocks ultraviolet and blue light into the storage area of ​​the meat, thereby preventing oxidation, color change, and quality deterioration of the meat, and thus increasing the ability to maintain freshness during distribution and storage.

[0053] Meanwhile, it is preferable that the inner layer and the outer layer constituting the aforementioned base layer (10) have their respective boundaries fixed, but in the most preferred embodiment, one region of the boundary between the oxidation barrier film (11), which is the inner layer of the base layer (10), and the UV blocking film (12), which is the outer layer, is not fixed, and after providing a cut line (OP) in the UV blocking film (12) in the unfixed region, it is preferable that the UV blocking film (12) be selectively opened along the cut line (OP).

[0054] For a more specific explanation of this, refer to FIG. 3. FIG. 3 shows an example in which, when meat is stored in the base layer (10), a cut line (OP) is formed in an area where the boundary surface between the outer layer and the inner layer of the base layer (10) is not fixed, and the outer layer, a UV blocking film (12), is lifted along the cut line (OP) to check the quality, including the color of the meat stored inside, through the inner layer which is made of a transparent material.

[0055] That is, in order to resolve the problem that the UV blocking film (12) constituting the outer layer of the base layer (10) is made of an opaque material to block ultraviolet rays and visible light of a specific wavelength band, the present invention may be understood to include a configuration in which the quality of the meat stored inside the base layer (10) cannot be clearly confirmed by simply lifting the surface where the cut line is formed, so that the color of the meat stored inside can be clearly confirmed.

[0056] Referring again to FIG. 1, the present invention includes a protective layer (20L, 20R) that extends a predetermined length from both sides of the base layer (10) as described above. At this time, the extension length of the protective layer (20) described above is extended so that the extended protective layer (20) can be folded to cover the base layer (10). This can be understood as a configuration to evenly exert a temperature maintenance effect due to the refrigerant and a shock prevention effect due to the air pockets on the entire meat stored in the base layer (10) through the refrigerant circulation line (21) and the air pocket line (22) formed in the protective layer (20), as will be described later.

[0057] As illustrated in FIG. 1, the protective layer (20) mentioned in the present invention includes a protective layer (20) for preventing physical and thermal damage to meat.

[0058] Specifically, the protective layer (20) may include a refrigerant layer having a refrigerant circulation line (21) formed therein, which functions to prevent thermal damage to meat stored in the base layer (10) by filling it with refrigerant, and an impact protection layer having an air pocket line (22) formed therein, which functions to prevent physical damage to meat stored in the base layer (10) by injecting air.

[0059] At this time, the refrigerant injected into the aforementioned refrigerant layer may be, for example, a gel-type coolant or a solid-type refrigerant, and it can be understood that the refrigerant performs the function of maintaining the freshness of the meat by maintaining a low temperature state for a certain period of time.

[0060] In addition, the air pocket line (22) of the aforementioned shock-prevention layer is configured to protect meat from physical impact during distribution and storage, and can be understood as a configuration in which an air layer absorbs shock based on air cap technology.

[0061] Meanwhile, the refrigerant circulation line (21) of the refrigerant layer and the air pocket line (22) of the shock-prevention layer described above have a pattern that intersects each other in the protective layer (20), and the same type of line forms a pattern as a single continuous line.

[0062] Referring to FIG. 4 as an example of an embodiment, FIG. 4 illustrates an example of a refrigerant circulation line (21) and an air pocket line (22) formed in a protective layer (20). FIG. 4 shows that the refrigerant circulation line (21) and the air pocket line (22) have a pattern of sequential repetition. At the bottom, each end of the refrigerant circulation line (21) is interconnected to form a single continuous line, and at the top, each end of the air pocket line (22) is interconnected to form a single continuous line, thereby covering the entire area where meat is stored and forming an efficient and functionally separated pattern.

[0063] Also, referring to FIG. 5 as another embodiment, FIG. 5 illustrates another example of a refrigerant circulation line (21) and an air pocket line (22) formed in a protective layer (20). FIG. 5 illustrates an example in which a pattern is formed in which the refrigerant circulation line (21) and the air pocket line (22) are arranged in parallel in a parallel zigzag shape on the protective layer (20) extending to both sides of the base layer (10).

[0064] That is, in the present invention, the cooling circulation line and air pocket line (22) formed by the above-mentioned pattern according to various embodiments can not only provide a uniform cooling effect over the entire surface area of ​​the base layer (10) where meat is stored, but also absorb external shocks and maximize the internal thermal insulation effect.

[0065] Meanwhile, in the present invention, as schematically illustrated in FIGS. 4 and 5, it is preferable to form an air gap by separating the boundary areas of each line, including the cooling circulation line and the air pocket line (22), by a predetermined distance. The air gap can be understood as a configuration to facilitate air circulation to induce a gradual temperature change in the meat being stored and to increase shock absorption when a physical shock is applied, when the protective layer (20) is folded around the base layer (10) to perform functions for the base layer (10) (such as preventing rapid temperature changes and absorbing physical shock).

[0066] On the other hand, referring to FIG. 6, in the present invention, it is preferable to form a fold line at the boundary between the base layer (10) and the protective layer (20) so that the protective layer (20) can be folded in a direction including at least one of the upper side and the lower side of the base layer (10).

[0067] Accordingly, when meat is stored in the base layer (10) of the present invention, the protective layer (20L) located on one side of the base layer (10) is folded toward the front side of the base layer (10) as in (A) of FIG. 6, and the protective layer (20R) located on the other side of the base layer (10) is folded toward the rear side of the base layer (10) as in (B) of FIG. 6, so that the packaging state as in (C) of FIG. 6 is finally formed, thereby making the front of the meat stored in the base layer (10) surrounded by the protective layer (20), so that an optimal packaging form is derived that can prevent thermal and physical damage to the meat.

[0068] In this case, in a more preferred embodiment of the present invention, a cutting line (CL) may be additionally formed along the area of ​​the aforementioned folding line (FL) at the boundary between the base layer (10) and the protective layer (20) as shown in (A) of FIG. 7, so that it can be cut as shown in (B) of FIG. 7, thereby increasing the convenience for consumers to separate and dispose of the recyclable base layer (10) and the non-recyclable protective layer (20) when disposing of the meat-only packaging material of the present invention, but the present invention is not limited thereto.

[0069] In other words, by combining the above embodiments, the present invention applies a functional film to the packaging material for meat to suppress oxidation and quality degradation of meat caused by ultraviolet rays and light of a specific wavelength band, and provides a packaging material including a protective layer (20) to protect meat from temperature changes and external impacts, thereby preventing oxidation, color change, and quality degradation of meat, and thereby increasing the ability to maintain freshness during distribution and storage of meat.

[0070] In addition, according to one embodiment of the present invention, it is possible to provide a packaging material dedicated to meat that offers an efficient packaging structure and convenience of use, while also making it easy to verify the quality of the meat stored inside the packaging material. This allows the actual freshness of the meat to match the visual freshness, thereby increasing consumer confidence and promoting the purchase of meat by consumers.

[0071] Although the embodiments have been described above with reference to limited embodiments and drawings, those skilled in the art will understand that various modifications and variations are possible from the description above. Terms such as "include," "compose," or "have" as described above imply that components may be inherent unless specifically stated otherwise; therefore, they should be interpreted as allowing for the inclusion of additional components rather than excluding other components. Furthermore, the scope of protection of the present invention shall be interpreted by the claims below, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention.

Claims

Claim 1 A packaging material for meat with enhanced freshness preservation ability, comprising: a base layer that stores the meat by directly contacting the meat to be packaged; and a protective layer that extends a predetermined length from both sides of the base layer to prevent physical and thermal damage to the meat stored in the base layer; wherein the base layer is a functional film in which the inner layer is an oxidation barrier film and the outer layer is a UV blocking film, and the meat is stored in a manner in which the functional film surrounds the meat. Claim 2 A packaging material for meat with enhanced freshness preservation ability according to claim 1, wherein the protective layer comprises: a refrigerant layer having a refrigerant circulation line formed therein that functions to prevent thermal damage to meat stored in the base layer by filling with refrigerant; and an impact-preventing layer having an air pocket line formed therein that functions to prevent physical damage to meat stored in the base layer by injecting air. Claim 3 A packaging material for meat with enhanced freshness preservation ability according to paragraph 2, characterized in that the refrigerant circulation line of the refrigerant layer and the air pocket line of the shock-prevention layer have mutually repeating patterns in the protective layer, such that lines of the same type form a pattern as a single continuous line, and the boundary areas of each line are spaced apart by a predetermined distance to form an air gap. Claim 4 A packaging material for meat with enhanced freshness preservation ability according to claim 1, wherein the oxidation barrier film, which is the inner layer of the base layer, is provided with a transparent material, and the inner layer and the outer layer of the base layer have a fixed boundary surface between them, wherein one region of the boundary surface between the oxidation barrier film, which is the inner layer of the base layer, and the UV blocking film, which is the outer layer, is not fixed, and a cut line is provided in the UV blocking film in the unfixed region so that the UV blocking film is selectively opened along the cut line. Claim 5 A packaging material for meat with enhanced freshness preservation ability according to claim 1, characterized in that the UV blocking film forming the outer layer of the base layer is opaque and may be composed of a composite layer comprising an LDPE and TPU-based film as a UV blocking layer for blocking ultraviolet rays, and one or more films selected from an LDPE / TiO2-based film and a PVC / TiO2-based film as a blue light blocking layer for blocking the ingress of blue light. Claim 6 A packaging material for meat with enhanced freshness preservation ability according to claim 1, characterized in that the oxidation barrier film forming the inner layer of the base layer may be composed of a film including at least one of an EVOH / LDPE multilayer film, a PVOH composite film, and a PVC / PVDC film. Claim 7 A packaging material for meat with enhanced freshness preservation ability according to claim 6, wherein the UV blocking film forming the outer layer of the base layer is provided as a film of the same material as the oxidation barrier film, and is characterized by having an opaque pigment added to suppress the transmission of ultraviolet and visible light. Claim 8 A packaging material for meat with enhanced freshness preservation ability according to claim 1, characterized in that a fold line is formed at the boundary between the base layer and the protective layer, so that the protective layer can be folded in a direction including at least one of the upper side and the lower side of the base layer. Claim 9 A packaging material for meat with enhanced freshness preservation ability, characterized in that, in claim 8, a cut line is additionally formed along the area forming the fold line at the boundary between the base layer and the protective layer, thereby enabling the separate discharge of the base layer and the protective layer.

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