CA2213251A1 - A method of packing a food and a package containing the food - Google Patents
A method of packing a food and a package containing the foodInfo
- Publication number
- CA2213251A1 CA2213251A1 CA002213251A CA2213251A CA2213251A1 CA 2213251 A1 CA2213251 A1 CA 2213251A1 CA 002213251 A CA002213251 A CA 002213251A CA 2213251 A CA2213251 A CA 2213251A CA 2213251 A1 CA2213251 A1 CA 2213251A1
- Authority
- CA
- Canada
- Prior art keywords
- food
- package
- packed
- meat
- shelf life
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Abstract
The disclosure relates to a method of long shelf life packing of foods, in particular meat, in a flexible package of plastic, under such conditions that the atmosphere enclosed in the package substantially consists of pure oxygen gas (100 per cent O2). As a result of the elevated oxygen gas concentration inside the package, the method may be carried out employing economical, readily available plastic materials such as polyethylene, without jeopardising the shelf life of the packed food during the guaranteed storage time. The shelf life of the packed food will be further improved by subjecting the food to a bacteria-destruction treatment, for example an irradiation treatment according to the so-called "pulsed light" technique, before and/or in connection with the packing process proper.
Description
WO 96~25048 PCTJIB96100130 A METHOD OF PACKING A FOOD AND A PACKAGE ICONTAINING
THE FOOD
TECHNICAL FIELD
S The present invention relates to a method of extended shelf life packing of a food, in particular meat, in a flexible plastic package. The present invention also relates to a plastic package containing food of extended shelf life.
BACKGROUND ART
Foods, for example meat and meat products, are nor]nally packed in finished consumer packages, in which instance the packaging operation of the food takes place either centrally for outward distribution of the consumer packages to supermarkets and other retail outlets, or locally on site at a point of sale.
Irrespective of whether the food is packed centrally in the chain of distribution or locally at the po~nt of sale, it is of critical importance that the package and its subsequent handling and storage of the packed food take place under such conditions and employing such methods that the packed food is given the very best possibilities of reaching the consumer in pristine condition and ~eshness.
The rational distribution of foods on a large scale requires that the packaging operation and subsequent package handling be both simple and convenient, and obviously cost-effecti~e as well, so as not unnecessarily to ZS burden distribution economy. These t~vo requirements are contradictory inasmuch as pristine condition and freshness (so-called extended shelf life) generally require product-specific consumer packages and packaging environments, with inevitably higher costs per produced consumer package as a result, while simplicity and convenience in distribution generally presuppose standardised consumer packages from easily produced and readily available packaging materials which, while keeping distribution costs down, largely result in a deterioration in product protection properties in the produced consumer package.
For example, the packing of particularly oxygen gas sensitive and 3 5 perishable foods such as fresh meat takes place in that cut OI' sliced pieces of the meat are placed in suitable portions in correspondingly dimensioned CONFIRMATION COPY
Wo 96/25048 P~T/~96/00130 plastic trays which, after filling at normal ambient atmospheric conditions, are closed by means of a thin plastic film which is applied over the filled plastic tray and is wrapped around the bottom edges of the tra~y and secured against the bottom of the tray for enveloping the tray and its conten~s. This S conventional packing technique employing plastic trays is circumstantial inthat it requires separate equipment for handling the pre-formed plastic trays and the thin plastic film, respectively. A further factor that renders this particular technique less convenient and attractive is that difi erent types of foods generally require pre-formed plastic trays of different diimensions and geometric outer configurations. A further drawback in this context relates to the enveloping plastic film which must be adapted such thal, at least for a certain guaranteed shelf life for the food in question, it ensures that the enveloped packag~ng atmosphere is not injuriously affected in. respect of the packed food as a result of the migration or transport of gas through the plastic film. Consequently, plastic films of polyethylene and similar readily available polymer materials are not employed, since these generally lack the requisite gas barrier properties to afford the desired product protection for the packed food.
It is also kno~n in the art to pack cut or sliced meat ancl simil~r foods under vacuum in flexible plastic packages. In order to give the finished package the desired combination of mechanical and physical protective properties, the material in these prior art plastic packages is constructed from a plurality of mutually bonded Iayers of the same or different materials (so-called multilayer materials) which, together in union, give the package the desired combination of protective properties. A packaging material of the multilayer type for vacuum packing of foods must possess particularly good gas barrier properties in order to maintain the vacuum inside the finished package during the guaranteed shelf life of the packed food, and thus requires that at least some of the material layers included in the packaging material consist of such a specifically gas-tight polymer, which is often extremely expensive. A multilayer material of the type under consideration here often requires interjacent material layers of chemical binder or adhesive in order to bond together the individual material layers with superior and lasting bonding strength, to form a well-integrated packaging material.
According to yet a further known packaging technique, fresh meat is packed in a modified atmosphere in a package consisting of a multilayer WO 96/25048 P~ B96/00130 baIrier film. This so-called MAP technique (modified atrnosphere packaging) is very similar to the above-described vacuum packaging technique, but differs from it principally in that the packaging atmosphere, instead of a vacuum, consists of a mixtule of gases specifically composed to suit the 5 product which is to be packed, such as ~2, N2, CO2. Ihe packaging atmosphere is composed such that the packed product (fresh. meat) is given the desired shelf life, at the sarne time as the product (in particular when thepacked meat is beefl must retain its consumer-attractiYe pristine, fresh appearance throughout its entire shelf life. In order to achieve and maintain 10 the best possible MAP conditions within the package, this packaging technique requires the employment of at least one material layer of a barrier film (for example polyamide/polyethylene) in the multilayer structure of the packaging material. As has al~eady been mentioned in connection with the vacuum packaging technique above, a packaging material oi the multilayer 15 type is complicated and, in addition expensive, in partiicular when it involves a material layer of a barrier film. The MAP packaging techruque further suffers from the drawback that the packaging atmosphere, or gas mixture, which is required to achieve the desired shelf life and quality targets for the product necessitates careful product-adapted regulation and 20 monitoring throughout the entiIe packaging process.
OBJEC~S OF THE INVENTION
One object of the present invention is, therefore, to propose a novel and improved method of the fype described by way of introduction for the 2~ superior shelf life packaging of a food without the accompan~Jing drawbacks and problems of the type described in the foregoing in corulection with an account of the prior art.
A further ob~ect of the present invention is to realise a method of packing a food ~ith good shelf life, in particular fresh meat, in a package of 3 0 pIastic which is neither constructed according to the multilayer principle nor involves a material layer of expensive barrier film.
Yet a further object of the present invention is to realiise a method of packing a food ulith good shelf life, in particular fresh meat, in a package consisting of a readiIy available, economical packaging mate~ial of the single 3 5 layer type.
SOL~TION
These and other objects will be attained according to the present invention by means of a method of the type disclosed by way of introduction which has been given the characterizing feature that the food is packed in an oxygen gas atmosphere.
O~lTLINE OF THE INVENTION
Practical experiments according to the present invention have shown that a food, for example fresh meat, which is packed in an oxygen gas atmosphere (100 per cent ~2) retains its pristine condition ancL freshness for a considerably longer time than a food which is packed in a corresponding manner in normal atmospheric conditions, but otherwise during identical packing and storage times. It is known that certain properties in foods, such as flavour, colour and surface properties in general, are sensitive to variations in the oxygen gas concentration of the ambient packaginO
atmosphere, and that these properties rapidly deteriorate if the oxygen gas concentraffon falls below a certain critical minimum level. ~t the same time, it is known that the preconditions for the packed food to reta,in its pristine freshness substantially unchanged improve in oxygen gas concentrations above this critical level. One explanation, which however lays no claim to being linked to any specific scientific theory, for the favour~ble shelf life results which have been observed in the experiments according to the invention may thus be that the oxygen gas concentration in the packaging atmosphere remained at a level or within a concentration range which, throughout the entire experiment period, kept above the critical minimum level. What was quite surprising however was that such favowrable shelf life results were also achieved in such experirnents which were carried out employing a plastic package which is not known ~or possessing superior gas banrier properties, but which, on the contrary, is known to have poor or defective tightness properties vis-à-vis gases, in particular oxygen gas, and which therefore had not previously been taken into consideration for use in such contexts. One example of such a plastic possessing recognised defective gas tightness properties is polyethylene, such as LDPE (low density polyethylene).
3 5 According to one preferred embodiment of the present iinvention, the food is thus packed in a package of polyethylene, preferably LDPE, which is WO 9612'iO48 PC~T/IB96/Oû13a s both economical and readily available and thereby makes possible rational packing of the food on a large scale. In such instance, it is particularly prefell ed to paclc the food in such a plastic package of the single layer type as is simple to produce, either from an extruded tubular plastic film, or from planar prefabricated plastic films by transverse and axial end sealings in a per se known manner by so-called heat sealing.
Fresh or untreated meat tends to deteriorate very quickly by the action of bacteria and other rnicro-organisms which either occur naturally in the meat and/or may come into contact with the meat while the meat is being prepared and during other handling operations. In order to minimise or preferably eliminate the presence of such quality-impairing bacteria and other micro-organisms, respectively, and thereby further to improve the preconditions for being able to pack the meat so that it has good shelf life, the meat is ideally exposed to a bacteria-reduction or -extermination treatment before and/or in connection with packing of the meat. Such bacteria-reduction treatments are known in the art and involve treatment by means of thermal action, irradiation etc. According to the pre'sent invention, an ilTadiation treatment is preferred of the type which exterminates at least the bacteria and rnicro-organisms present on the surface of the meat, but which, as opposed to therrnal treatments, does not affect the other properties of the meat. One preferred irradiation method that may advantageously be employed in connection with the method according to the present in~ention is the so-called "pulsed light" method which is based on the concept of subjecting the fresh meat to intensive, incoherent polychromatic light pulses or flashes within a wave length range of between 170 and 2,600 nanometres (nm) from one or more irradiation sources aimed at the meat. The "pulsed light" method is known to persons skilled in the art and is described, for example, in USPS 4,871,559 which is hereby cited as reference.
Further practical and advantageous embodiments of the method according to the present invention have also been given the characterizing features as set forth in the appended sub~laim~.
DESCRIPrION OF PREFERRED EMBODIMENT
The present invention will now be described in greater detail 3 5 hereinbelow, with the aid of one practical embodiment, according to which a WO 96/25048 P~:~TIIB96~00130 food may be packed with good shelf life in a plastic package employing the method according to the invention.
The food which is to be packed may be any meat product whatever, but will, in the present non-restrictive Example, be assumed to be newly 5 butchered fresh beef. The newly butchered meat is fed on a conveyor belt in~o a packing station comprising a packing machine of the type which forms, fills and seals packages at the same rate as the infeed rate of the conveyor belt. The packing machine produces such packages either from a tubular plastic film, preferably a single layer film of polyethylene, or from 10 planar prefabricated plastic films, preferably single layer films of polyethylene, by repeated transverse and axial sealings in a per se known manner by so-calIed heat sealing, at the same time as the pieces of meat are enveloped in optional portion sizes in an o>~ygen gas atmosphere in the packaging spaces formed beh~een transverse seals. After separation of the 15 individual, closed packaging uluts by incisions in transverse sealing regions, the ready-filled and closed packages are discharged through the discharge end of the packing machine for further transport to retail outlets or other points of sale where the packed meat may be stored with good shelf life during storage times which are fully comparable with the shelf lives of 20 conventional packages.
As has been pointed out earlier, the shelf life of the packed meat may be further prolonged if the meat is subjected to a bacteria-destruction irradiation treatment according to the known "pulsed light" method, according to which bacteria and other micro-organisms present on the 25 surface of the meat are efficiently exterminated by means of brief, intensive, Lncoherent irradiation pulses or f~ashes of polychromatic light from one or more cooperati;ng irradiation sources which the meat is causecl to pass before and/ or in connection with being packed.
Thus, in the method according to the present invention, it is possible 30 employing simple means and using already existing packaging technology, to pack foods, in particular meat in such a manner that the packed meat may be stored with good shelf life during storage periods which are fully on a par ~ith the prior art packaging technology according to the vacuum or MAP
methods. Perhaps the greatest contribution of the present invention to the 35 state of the art is that it makes possible the packing of such perishable andoxygen gas sensitive products with the aid of economical, re,~dily available , packaging materials such as polyethylene which is both econornical and easily produced and which, moreover, possesses the valuab]ie property that it may readily be sealed using a sirnple heat sealing technique which makes for the production of plastic packages with mechanically strong sealing S joints on a rational industrial scale.
Naturally, in its broadest scope, the present invention is not restricted exclusively to the embodiment specifically described above, but encompasses variations and modifications obvious to a person skilled in the art, without departing from the inventive concept as defined in the 10 appended C~laims.
THE FOOD
TECHNICAL FIELD
S The present invention relates to a method of extended shelf life packing of a food, in particular meat, in a flexible plastic package. The present invention also relates to a plastic package containing food of extended shelf life.
BACKGROUND ART
Foods, for example meat and meat products, are nor]nally packed in finished consumer packages, in which instance the packaging operation of the food takes place either centrally for outward distribution of the consumer packages to supermarkets and other retail outlets, or locally on site at a point of sale.
Irrespective of whether the food is packed centrally in the chain of distribution or locally at the po~nt of sale, it is of critical importance that the package and its subsequent handling and storage of the packed food take place under such conditions and employing such methods that the packed food is given the very best possibilities of reaching the consumer in pristine condition and ~eshness.
The rational distribution of foods on a large scale requires that the packaging operation and subsequent package handling be both simple and convenient, and obviously cost-effecti~e as well, so as not unnecessarily to ZS burden distribution economy. These t~vo requirements are contradictory inasmuch as pristine condition and freshness (so-called extended shelf life) generally require product-specific consumer packages and packaging environments, with inevitably higher costs per produced consumer package as a result, while simplicity and convenience in distribution generally presuppose standardised consumer packages from easily produced and readily available packaging materials which, while keeping distribution costs down, largely result in a deterioration in product protection properties in the produced consumer package.
For example, the packing of particularly oxygen gas sensitive and 3 5 perishable foods such as fresh meat takes place in that cut OI' sliced pieces of the meat are placed in suitable portions in correspondingly dimensioned CONFIRMATION COPY
Wo 96/25048 P~T/~96/00130 plastic trays which, after filling at normal ambient atmospheric conditions, are closed by means of a thin plastic film which is applied over the filled plastic tray and is wrapped around the bottom edges of the tra~y and secured against the bottom of the tray for enveloping the tray and its conten~s. This S conventional packing technique employing plastic trays is circumstantial inthat it requires separate equipment for handling the pre-formed plastic trays and the thin plastic film, respectively. A further factor that renders this particular technique less convenient and attractive is that difi erent types of foods generally require pre-formed plastic trays of different diimensions and geometric outer configurations. A further drawback in this context relates to the enveloping plastic film which must be adapted such thal, at least for a certain guaranteed shelf life for the food in question, it ensures that the enveloped packag~ng atmosphere is not injuriously affected in. respect of the packed food as a result of the migration or transport of gas through the plastic film. Consequently, plastic films of polyethylene and similar readily available polymer materials are not employed, since these generally lack the requisite gas barrier properties to afford the desired product protection for the packed food.
It is also kno~n in the art to pack cut or sliced meat ancl simil~r foods under vacuum in flexible plastic packages. In order to give the finished package the desired combination of mechanical and physical protective properties, the material in these prior art plastic packages is constructed from a plurality of mutually bonded Iayers of the same or different materials (so-called multilayer materials) which, together in union, give the package the desired combination of protective properties. A packaging material of the multilayer type for vacuum packing of foods must possess particularly good gas barrier properties in order to maintain the vacuum inside the finished package during the guaranteed shelf life of the packed food, and thus requires that at least some of the material layers included in the packaging material consist of such a specifically gas-tight polymer, which is often extremely expensive. A multilayer material of the type under consideration here often requires interjacent material layers of chemical binder or adhesive in order to bond together the individual material layers with superior and lasting bonding strength, to form a well-integrated packaging material.
According to yet a further known packaging technique, fresh meat is packed in a modified atmosphere in a package consisting of a multilayer WO 96/25048 P~ B96/00130 baIrier film. This so-called MAP technique (modified atrnosphere packaging) is very similar to the above-described vacuum packaging technique, but differs from it principally in that the packaging atmosphere, instead of a vacuum, consists of a mixtule of gases specifically composed to suit the 5 product which is to be packed, such as ~2, N2, CO2. Ihe packaging atmosphere is composed such that the packed product (fresh. meat) is given the desired shelf life, at the sarne time as the product (in particular when thepacked meat is beefl must retain its consumer-attractiYe pristine, fresh appearance throughout its entire shelf life. In order to achieve and maintain 10 the best possible MAP conditions within the package, this packaging technique requires the employment of at least one material layer of a barrier film (for example polyamide/polyethylene) in the multilayer structure of the packaging material. As has al~eady been mentioned in connection with the vacuum packaging technique above, a packaging material oi the multilayer 15 type is complicated and, in addition expensive, in partiicular when it involves a material layer of a barrier film. The MAP packaging techruque further suffers from the drawback that the packaging atmosphere, or gas mixture, which is required to achieve the desired shelf life and quality targets for the product necessitates careful product-adapted regulation and 20 monitoring throughout the entiIe packaging process.
OBJEC~S OF THE INVENTION
One object of the present invention is, therefore, to propose a novel and improved method of the fype described by way of introduction for the 2~ superior shelf life packaging of a food without the accompan~Jing drawbacks and problems of the type described in the foregoing in corulection with an account of the prior art.
A further ob~ect of the present invention is to realise a method of packing a food ~ith good shelf life, in particular fresh meat, in a package of 3 0 pIastic which is neither constructed according to the multilayer principle nor involves a material layer of expensive barrier film.
Yet a further object of the present invention is to realiise a method of packing a food ulith good shelf life, in particular fresh meat, in a package consisting of a readiIy available, economical packaging mate~ial of the single 3 5 layer type.
SOL~TION
These and other objects will be attained according to the present invention by means of a method of the type disclosed by way of introduction which has been given the characterizing feature that the food is packed in an oxygen gas atmosphere.
O~lTLINE OF THE INVENTION
Practical experiments according to the present invention have shown that a food, for example fresh meat, which is packed in an oxygen gas atmosphere (100 per cent ~2) retains its pristine condition ancL freshness for a considerably longer time than a food which is packed in a corresponding manner in normal atmospheric conditions, but otherwise during identical packing and storage times. It is known that certain properties in foods, such as flavour, colour and surface properties in general, are sensitive to variations in the oxygen gas concentration of the ambient packaginO
atmosphere, and that these properties rapidly deteriorate if the oxygen gas concentraffon falls below a certain critical minimum level. ~t the same time, it is known that the preconditions for the packed food to reta,in its pristine freshness substantially unchanged improve in oxygen gas concentrations above this critical level. One explanation, which however lays no claim to being linked to any specific scientific theory, for the favour~ble shelf life results which have been observed in the experiments according to the invention may thus be that the oxygen gas concentration in the packaging atmosphere remained at a level or within a concentration range which, throughout the entire experiment period, kept above the critical minimum level. What was quite surprising however was that such favowrable shelf life results were also achieved in such experirnents which were carried out employing a plastic package which is not known ~or possessing superior gas banrier properties, but which, on the contrary, is known to have poor or defective tightness properties vis-à-vis gases, in particular oxygen gas, and which therefore had not previously been taken into consideration for use in such contexts. One example of such a plastic possessing recognised defective gas tightness properties is polyethylene, such as LDPE (low density polyethylene).
3 5 According to one preferred embodiment of the present iinvention, the food is thus packed in a package of polyethylene, preferably LDPE, which is WO 9612'iO48 PC~T/IB96/Oû13a s both economical and readily available and thereby makes possible rational packing of the food on a large scale. In such instance, it is particularly prefell ed to paclc the food in such a plastic package of the single layer type as is simple to produce, either from an extruded tubular plastic film, or from planar prefabricated plastic films by transverse and axial end sealings in a per se known manner by so-called heat sealing.
Fresh or untreated meat tends to deteriorate very quickly by the action of bacteria and other rnicro-organisms which either occur naturally in the meat and/or may come into contact with the meat while the meat is being prepared and during other handling operations. In order to minimise or preferably eliminate the presence of such quality-impairing bacteria and other micro-organisms, respectively, and thereby further to improve the preconditions for being able to pack the meat so that it has good shelf life, the meat is ideally exposed to a bacteria-reduction or -extermination treatment before and/or in connection with packing of the meat. Such bacteria-reduction treatments are known in the art and involve treatment by means of thermal action, irradiation etc. According to the pre'sent invention, an ilTadiation treatment is preferred of the type which exterminates at least the bacteria and rnicro-organisms present on the surface of the meat, but which, as opposed to therrnal treatments, does not affect the other properties of the meat. One preferred irradiation method that may advantageously be employed in connection with the method according to the present in~ention is the so-called "pulsed light" method which is based on the concept of subjecting the fresh meat to intensive, incoherent polychromatic light pulses or flashes within a wave length range of between 170 and 2,600 nanometres (nm) from one or more irradiation sources aimed at the meat. The "pulsed light" method is known to persons skilled in the art and is described, for example, in USPS 4,871,559 which is hereby cited as reference.
Further practical and advantageous embodiments of the method according to the present invention have also been given the characterizing features as set forth in the appended sub~laim~.
DESCRIPrION OF PREFERRED EMBODIMENT
The present invention will now be described in greater detail 3 5 hereinbelow, with the aid of one practical embodiment, according to which a WO 96/25048 P~:~TIIB96~00130 food may be packed with good shelf life in a plastic package employing the method according to the invention.
The food which is to be packed may be any meat product whatever, but will, in the present non-restrictive Example, be assumed to be newly 5 butchered fresh beef. The newly butchered meat is fed on a conveyor belt in~o a packing station comprising a packing machine of the type which forms, fills and seals packages at the same rate as the infeed rate of the conveyor belt. The packing machine produces such packages either from a tubular plastic film, preferably a single layer film of polyethylene, or from 10 planar prefabricated plastic films, preferably single layer films of polyethylene, by repeated transverse and axial sealings in a per se known manner by so-calIed heat sealing, at the same time as the pieces of meat are enveloped in optional portion sizes in an o>~ygen gas atmosphere in the packaging spaces formed beh~een transverse seals. After separation of the 15 individual, closed packaging uluts by incisions in transverse sealing regions, the ready-filled and closed packages are discharged through the discharge end of the packing machine for further transport to retail outlets or other points of sale where the packed meat may be stored with good shelf life during storage times which are fully comparable with the shelf lives of 20 conventional packages.
As has been pointed out earlier, the shelf life of the packed meat may be further prolonged if the meat is subjected to a bacteria-destruction irradiation treatment according to the known "pulsed light" method, according to which bacteria and other micro-organisms present on the 25 surface of the meat are efficiently exterminated by means of brief, intensive, Lncoherent irradiation pulses or f~ashes of polychromatic light from one or more cooperati;ng irradiation sources which the meat is causecl to pass before and/ or in connection with being packed.
Thus, in the method according to the present invention, it is possible 30 employing simple means and using already existing packaging technology, to pack foods, in particular meat in such a manner that the packed meat may be stored with good shelf life during storage periods which are fully on a par ~ith the prior art packaging technology according to the vacuum or MAP
methods. Perhaps the greatest contribution of the present invention to the 35 state of the art is that it makes possible the packing of such perishable andoxygen gas sensitive products with the aid of economical, re,~dily available , packaging materials such as polyethylene which is both econornical and easily produced and which, moreover, possesses the valuab]ie property that it may readily be sealed using a sirnple heat sealing technique which makes for the production of plastic packages with mechanically strong sealing S joints on a rational industrial scale.
Naturally, in its broadest scope, the present invention is not restricted exclusively to the embodiment specifically described above, but encompasses variations and modifications obvious to a person skilled in the art, without departing from the inventive concept as defined in the 10 appended C~laims.
Claims (7)
1. A method of extended shelf life packing of fresh meat in a package of a flexible film of polyethylene, in which the meat to be packed is enclosed in theflexible polyethylene film under an oxygen atmosphere which is controlled such that the level of oxygen in the packing atmosphere is kept above a certain minimum level of oxygen, characterized in that said film of polyethylene is a one-layered film and in that the package enclosing the meat is constituted of said one-layered film solely.
2. The method as claimed in claim 1, characterized in that the food is packed in an atmosphere of pure oxygen gas (100 percent O2).
3. The method as claimed in claim 1 or 2, characterized in that the food is packed in a package of LDPE (low density polyethylene).
4. The method as claimed in any of the preceding claims, characterized in that the food is packed in a package of a flexible film of polyethylene which is produced either from a tubular film or from planar prefabricated films by repeated transverse heat sealings, transversely of the longitudinal axis of the film or films, respectively, for the formation of closed packaging spaces for the food between such transverse sealings.
5. The method as claimed in any of the preceding Claims, characterized in that the food is, for the purposes of improving shelf life, subjected to a bacteria -destruction treatment prior to and/or in connection with the packaging process proper.
6. The method as claimed in Claim 5, characterized in that the bacteria-destruction treatment of the food involves an irradiation treatment.
7. The method as claimed in Claim 5 or 6, characterized in that the bacteria-destruction treatment of the food takes place with the aid of per se known "pulsed light" technology, according to which the food is subjected to intensive, incoherent, brief irradiation pulses or flashes of polychromatic light within the wave length range of between 170 and 2,600 nanometres (nm) from one or more cooperating irradiation sources which are aimed at the food.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE9500572-4 | 1995-02-16 | ||
| SE9500572A SE510830C2 (en) | 1995-02-16 | 1995-02-16 | Ways to pack fresh meat in a plastic packaging with good durability |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2213251A1 true CA2213251A1 (en) | 1996-08-22 |
Family
ID=20397249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002213251A Abandoned CA2213251A1 (en) | 1995-02-16 | 1996-02-15 | A method of packing a food and a package containing the food |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US6045845A (en) |
| JP (1) | JPH11501803A (en) |
| AU (1) | AU4546896A (en) |
| CA (1) | CA2213251A1 (en) |
| GB (1) | GB2312608B (en) |
| SE (1) | SE510830C2 (en) |
| WO (1) | WO1996025048A1 (en) |
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| DE69626313T2 (en) * | 1995-10-26 | 2003-11-27 | Purepulse Technologies Inc | DISABLING ORGANIC WITH POLYCHROMATIC HIGH INTENSITY PULSE LIGHT |
| US20030091708A1 (en) * | 1997-03-13 | 2003-05-15 | Garwood Anthony J.M. | Irradiation in low oxygen environment |
| US20060147588A1 (en) * | 1997-03-13 | 2006-07-06 | Case Ready Solutions Llc | Products, methods and apparatus for fresh meat processing and packaging |
| US20030175392A1 (en) * | 1997-03-13 | 2003-09-18 | Garwood Anthony J.M. | Grinding meat into low-oxygen atmosphere |
| US20040146602A1 (en) * | 2000-11-28 | 2004-07-29 | Garwood Anthony J.M. | Continuous production and packaging of perishable goods in low oxygen environments |
| AUPO728797A0 (en) * | 1997-06-11 | 1997-07-03 | Containers Pty Ltd | Preferential heating of materials by use of non-ionising electromagnetic radiation |
| US6713108B2 (en) * | 1998-12-17 | 2004-03-30 | Freezing Machines, Inc. | Method for producing a pH enhanced comminuted meat product |
| EP1278549B1 (en) * | 2000-05-02 | 2008-12-10 | Theravance, Inc. | Composition containing a cyclodextrin and a glycopeptide antibiotic |
| US7022361B2 (en) * | 2003-03-05 | 2006-04-04 | Freezing Machines, Inc. | Method for modifying pH within meat products |
| US20050053701A1 (en) * | 2002-10-11 | 2005-03-10 | Freezing Machines, Inc. | Method for producing a pH enhanced meat product |
| US20040071844A1 (en) * | 2002-10-11 | 2004-04-15 | Eldon Roth | Method and apparatus for providing improved appearance and shelf life in packaged meat products |
| US20050244551A1 (en) * | 2004-04-29 | 2005-11-03 | Eldon Roth | Meat product package and packaging method with maintained atmosphere |
| US20060257535A1 (en) * | 2005-05-10 | 2006-11-16 | Glanbia Nutritionals (Ireland) Limited | Milk mineral compositions for use with raw meat products |
| US7511281B2 (en) * | 2005-08-31 | 2009-03-31 | Ultraviolet Sciences, Inc. | Ultraviolet light treatment chamber |
| US9511344B2 (en) * | 2007-12-18 | 2016-12-06 | Ultraviolet Sciences, Inc. | Ultraviolet light treatment chamber |
| US9808544B2 (en) * | 2005-08-31 | 2017-11-07 | Ultraviolet Sciences, Inc. | Ultraviolet light treatment chamber |
| US8834788B2 (en) * | 2006-05-04 | 2014-09-16 | Fogg Filler Company | Method for sanitizing/sterilizing a container/enclosure via controlled exposure to electromagnetic radiation |
| US20090226579A1 (en) * | 2008-03-07 | 2009-09-10 | Tuna Processors, Inc. | Fish and meat curing process |
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-
1995
- 1995-02-16 SE SE9500572A patent/SE510830C2/en not_active IP Right Cessation
-
1996
- 1996-02-15 GB GB9717195A patent/GB2312608B/en not_active Expired - Fee Related
- 1996-02-15 AU AU45468/96A patent/AU4546896A/en not_active Abandoned
- 1996-02-15 WO PCT/IB1996/000130 patent/WO1996025048A1/en active Application Filing
- 1996-02-15 CA CA002213251A patent/CA2213251A1/en not_active Abandoned
- 1996-02-15 US US08/894,271 patent/US6045845A/en not_active Expired - Fee Related
- 1996-02-15 JP JP8524795A patent/JPH11501803A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| SE9500572D0 (en) | 1995-02-16 |
| WO1996025048A1 (en) | 1996-08-22 |
| GB9717195D0 (en) | 1997-10-22 |
| GB2312608B (en) | 1998-09-09 |
| US6045845A (en) | 2000-04-04 |
| SE510830C2 (en) | 1999-06-28 |
| SE9500572L (en) | 1996-08-17 |
| AU4546896A (en) | 1996-09-04 |
| JPH11501803A (en) | 1999-02-16 |
| GB2312608A (en) | 1997-11-05 |
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| Date | Code | Title | Description |
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| FZDE | Dead |