WO2009125175A1 - Food processing method - Google Patents

Food processing method Download PDF

Info

Publication number
WO2009125175A1
WO2009125175A1 PCT/GB2009/000907 GB2009000907W WO2009125175A1 WO 2009125175 A1 WO2009125175 A1 WO 2009125175A1 GB 2009000907 W GB2009000907 W GB 2009000907W WO 2009125175 A1 WO2009125175 A1 WO 2009125175A1
Authority
WO
WIPO (PCT)
Prior art keywords
bacon
sheet
slices
less
paper
Prior art date
Application number
PCT/GB2009/000907
Other languages
French (fr)
Inventor
Timothy Cornes
Jeremy Cornes
Original Assignee
Beckett's Foods Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Beckett's Foods Limited filed Critical Beckett's Foods Limited
Publication of WO2009125175A1 publication Critical patent/WO2009125175A1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
    • C08J5/18—Manufacture of films or sheets
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2367/00—Characterised by the use of polyesters obtained by reactions forming a carboxylic ester link in the main chain; Derivatives of such polymers
    • C08J2367/02—Polyesters derived from dicarboxylic acids and dihydroxy compounds

Definitions

  • the invention relates to a food processing method and packaging for meat, especially bacon.
  • Bacon is a cut of meat from the sides, belly or back of a pig that is cured and/or smoked.
  • a side of unsliced bacon is known as a slab of bacon. This is often cut into slices or rashers in preparation for cooking by grilling, griddling, frying or baking.
  • Bacon may be cured by a number of different processes.
  • bacon In the United States bacon is typically belly pork (known as streaky bacon in the United Kingdom).
  • the belly pork is typically injected with brine (a water/salt/preservative solution) producing an initial weight gain of approximately 10- 13%.
  • brine a water/salt/preservative solution
  • American bacon is typically smoked which reduces the water content of the final bacon product.
  • back bacon is typically used (this is sometimes known as "British-Style" bacon).
  • the higher content of muscle in back bacon means that a higher amount of brine is uptaken by the bacon. This is often as high as 15-21% initial weight.
  • smoking is less common in the United Kingdom.
  • the bacon produced is therefore typically wetter and more difficult to handle in the kitchen than bacon in the United States.
  • bacon is packaged as a stack of slices and vacuum or controlled atmosphere packed. Such stacked slices require handling to separate adjacent slices. This is often difficult with wetter British-Style bacon.
  • the inventors have realised that if bacon could be packaged as separate slices on a sheet, then they could be rapidly and easily moved onto, for example, a griddle or baking tray for cooking. This would decrease the handling of the meat, reducing contamination of the bacon; allow the rapid filling of grill pans, griddle, baking tray etc. for cooking (especially important in large catering establishments) and the sheet can be disposed of after the bacon slices have been cooked, taking some of the residual fat and moisture from the cooked bacon with it.
  • the bacon may be cooked on the sheet in an oven or, for example, under a grill. Where a griddle is used the sheet with the bacon may be turned over to place the bacon in contact with the griddle and the sheet removed.
  • the sheet has to be strong enough to handle to allow a sheet with bacon slices on top of it to be removed from a lower sheet with further slices on which it had been packaged. It must be strong enough to allow it to be moved onto, for example, a grill pan, griddle or baking tray. Moisture from the bacon, before or after cooking, was found to be absorbed by many sheets of material, reducing the strength of the material.
  • the sheet material has to be heat resistant to allow it to be placed under a grill or put into an oven without significant melting or catching fire under normal grilling conditions. The invention therefore provides:
  • a heat-resistant, moisture repellent sheet comprising on its upper surface a plurality of slices of bacon, wherein each slice has less than 60% overlap with an adjacent slice of bacon.
  • the sheet is typically flexible.
  • the sheet is not a solid baking tray made out of, for example, metal.
  • the term less than "60% overlap with an adjacent slice of bacon" means that the slices of bacon are not placed one on top of each other, but are spread out along the sheet to allow the slices to be evenly cooked.
  • the percentage overlap refers to the overlap of the surface area of the slice with an adjacent slice.
  • the amount of overlap is less than 50% with an adjacent slice of bacon.
  • the total thickness of bacon to be cooked at any one time is less than or equal to two slices of bacon thickness where they overlap.
  • Preferably less than 40%, less than 30%, less than 20%, less than 10% or no overlap of bacon is used. More overlap means that more of the bacon can be accommodated on each sheet (and speed up the packaging process); however, this increases the cooking time for the bacon. No overlap may be used as this improves the cooking of the bacon.
  • the term heat-resistant means that the sheet has little or no damage to the sheet when used under normal conditions for cooking the bacon. That is there is little or no shrinkage of the sheet, there is little or no charring of the sheet and/or there is little or no loss of strength of the sheet during cooking.
  • bacon is griddle, grilled or baked.
  • the sheet is resistant to temperatures of at least 180 0 C or 200 0 C, at least 220 0 C, or at least 260 0 C, 280 0 C or 300 0 C.
  • the sheet is moisture repellent. That is there is little or no moisture absorbed by the sheet.
  • the sheet gains less than 30%, especially less than 25%, less than 20%, especially 15% or less weight due to absorption of moisture. This is tested by immersing in water, removing and allowing to drip for 10 seconds. The increase in weight due to moisture retention is noted and weight gain calculated.
  • the thickness of the sheet is less than 100 ⁇ m, especially less than 80 ⁇ m.
  • the sheet may be a plasties material, such as a polyester sheet. Polyester sheets have been found to have especially good properties if the thickness of the sheet is at least 30 ⁇ m, preferably at least 35 ⁇ m, 40 ⁇ m, 45 ⁇ m, most preferably at least 50 ⁇ m thick. Thinner sheets tend to have less strength and have been observed to shrink on exposure to the heat of cooking the bacon.
  • the sheet may be a moisture resistant paper.
  • this is parchmentised.
  • Such papers typically contain a coating such as a wax or silicone.
  • Such coatings should normally be edible and of a food grade. They are generally known in the art for cooking and baking. Silicone coated paper is especially preferred as this is heat resistant. Typically this is parchmentised and coated with silicone.
  • the paper is at least 30 ⁇ m thick (typically 30 ⁇ m). Less than 30 ⁇ m papers were less successful
  • the sheet width is approximately 18cm wide by approximately 20cm long.
  • the sheet may be at least 20cm wide and 40cm long.
  • the sheet is sized to fit a typical gastronome (typically approximately 26cm wide and approximately 50cm long). Alternatively, it may be sized to fit half the length of the gastronome.
  • the bacon is preferably back bacon, especially British-Style bacon.
  • the invention also provides a pile of two or more sheets of the invention stacked one on top of each other.
  • the heat-resistant moisture repellent sheet assists in separating one layer of bacon from the layer of bacon below. Typically 10 or 15 or 20 or 30 sheets are stacked and then packaged.
  • the sheet or pile of sheets may be packaged within packaging material, such as a sealed plastics packaging material.
  • packaging material such as a sealed plastics packaging material.
  • the inventors found that vacuum packaging or partial vacuum packaging to at least below lOOmbar below vacuum, or using a gas such as nitrogen or a nitrogen/carbon dioxide (e.g. 50:50 vol:vol or 65:35 vol:vol) mixture improves storage of the material compared to air. Vacuum packaging is especially preferred. Additionally or alternatively an oxygen scavenging material, generally known in the art may be included in the packaging.
  • a further aspect of the invention provides a method of cooking a plurality of slices of bacon, comprising providing a plurality of slices of bacon on a sheet according to the invention and cooking each slice of bacon on the heat-resistant moisture repellent sheet.
  • the bacon may be placed on a griddle and the sheet removed.
  • the bacon is served and the sheet may be disposed of.
  • Grill pans, baking sheets and gastronomes comprising a sheet according to the invention are also provided.
  • Polyester sheets were supplied by Cotek Papers, Ltd, Gloucestershire, United Kingdom. Paper was manufactured by West Carrollton Parchment Company, OH, United States of America. Product details are given as provided by the manufacturer or suppliers.
  • Sheets were weighed, immersed in water, removed and allowed to drip for 10 seconds. The paper was reweighed and weight gain calculated.
  • Sheets were sized to accommodate 4 slices of spaced apart British-Style bacon.
  • Cotek MPT 12/1 is a metallised polyester sheet.
  • Cotek SPT 23/12, Cotek 12/1 and Cotek SPT 12/13 were observed to curve or wrinkle under the heat from the oven.
  • 50F20- CSIL paper is based on cellulose fibre, parchmentised by treatment with sulphuric acid, neutralised and coated with silicone.
  • PV2 100 mbar less than 100% vacuum (PVl) 200 mbar less than 100% vacuum (PV2) 300 mbar less than 100% vacuum (PV3) 50% CO 2 /50% nitrogen (voyvol) 100% nitrogen Bacon in PV2 and PV3 stored considerably less well as in the other samples as assessed by rancidity and discolouration. Best results for storage were observed in 50% CO 2 /50%N 2 , N 2 and vacuum packed samples. Some dryness of bacon was seen in gas flushed packs.
  • Vacuum packed bacon also allowed the sheets containing the bacon to be peeled.
  • Gas flushed packs allowed some movement of the bacon, resulting in some damage to the packed product.
  • bacon may be sliced onto a conveyor, the conveyor delivers the sliced bacon onto a sheet.
  • the sheet may then be stacked into a stack of 10-15 sheets. This may then be packaged using conventional packing techniques and stored, for example as frozen or chilled, until use.

Abstract

The invention relates to the processing of bacon. A heat resistant, moisture repellent flexible sheet comprising on its upper surface a plurality of slices of bacon, wherein each slice of bacon has less than 60% overlap with an adjacent slice of bacon is disclosed. The sheet may be polyester or paper. The flexible sheets may be packed.

Description

Food Processing Method
The invention relates to a food processing method and packaging for meat, especially bacon.
Bacon is a cut of meat from the sides, belly or back of a pig that is cured and/or smoked. A side of unsliced bacon is known as a slab of bacon. This is often cut into slices or rashers in preparation for cooking by grilling, griddling, frying or baking.
Bacon may be cured by a number of different processes. In the United States bacon is typically belly pork (known as streaky bacon in the United Kingdom). The belly pork is typically injected with brine (a water/salt/preservative solution) producing an initial weight gain of approximately 10- 13%. American bacon is typically smoked which reduces the water content of the final bacon product.
In the United Kingdom, back bacon is typically used (this is sometimes known as "British-Style" bacon). The higher content of muscle in back bacon means that a higher amount of brine is uptaken by the bacon. This is often as high as 15-21% initial weight. Moreover, smoking is less common in the United Kingdom. The bacon produced is therefore typically wetter and more difficult to handle in the kitchen than bacon in the United States.
Typically bacon is packaged as a stack of slices and vacuum or controlled atmosphere packed. Such stacked slices require handling to separate adjacent slices. This is often difficult with wetter British-Style bacon.
The inventors have realised that if bacon could be packaged as separate slices on a sheet, then they could be rapidly and easily moved onto, for example, a griddle or baking tray for cooking. This would decrease the handling of the meat, reducing contamination of the bacon; allow the rapid filling of grill pans, griddle, baking tray etc. for cooking (especially important in large catering establishments) and the sheet can be disposed of after the bacon slices have been cooked, taking some of the residual fat and moisture from the cooked bacon with it. The bacon may be cooked on the sheet in an oven or, for example, under a grill. Where a griddle is used the sheet with the bacon may be turned over to place the bacon in contact with the griddle and the sheet removed.
The inventors found that this did not simply require using paper or a plastic sheet. The sheet has to be strong enough to handle to allow a sheet with bacon slices on top of it to be removed from a lower sheet with further slices on which it had been packaged. It must be strong enough to allow it to be moved onto, for example, a grill pan, griddle or baking tray. Moisture from the bacon, before or after cooking, was found to be absorbed by many sheets of material, reducing the strength of the material. Moreover, the sheet material has to be heat resistant to allow it to be placed under a grill or put into an oven without significant melting or catching fire under normal grilling conditions. The invention therefore provides:
A heat-resistant, moisture repellent sheet comprising on its upper surface a plurality of slices of bacon, wherein each slice has less than 60% overlap with an adjacent slice of bacon. The sheet is typically flexible. The sheet is not a solid baking tray made out of, for example, metal.
The term less than "60% overlap with an adjacent slice of bacon", means that the slices of bacon are not placed one on top of each other, but are spread out along the sheet to allow the slices to be evenly cooked. The percentage overlap refers to the overlap of the surface area of the slice with an adjacent slice. Preferably the amount of overlap is less than 50% with an adjacent slice of bacon. This means that the total thickness of bacon to be cooked at any one time is less than or equal to two slices of bacon thickness where they overlap. Preferably less than 40%, less than 30%, less than 20%, less than 10% or no overlap of bacon is used. More overlap means that more of the bacon can be accommodated on each sheet (and speed up the packaging process); however, this increases the cooking time for the bacon. No overlap may be used as this improves the cooking of the bacon.
The term heat-resistant means that the sheet has little or no damage to the sheet when used under normal conditions for cooking the bacon. That is there is little or no shrinkage of the sheet, there is little or no charring of the sheet and/or there is little or no loss of strength of the sheet during cooking. Typically bacon is griddle, grilled or baked. Hence preferably the sheet is resistant to temperatures of at least 1800C or 2000C, at least 2200C, or at least 2600C, 2800C or 3000C.
The sheet is moisture repellent. That is there is little or no moisture absorbed by the sheet. Preferably the sheet gains less than 30%, especially less than 25%, less than 20%, especially 15% or less weight due to absorption of moisture. This is tested by immersing in water, removing and allowing to drip for 10 seconds. The increase in weight due to moisture retention is noted and weight gain calculated.
Preferably the thickness of the sheet is less than 100 μm, especially less than 80 μm. The sheet may be a plasties material, such as a polyester sheet. Polyester sheets have been found to have especially good properties if the thickness of the sheet is at least 30μm, preferably at least 35μm, 40μm, 45μm, most preferably at least 50μm thick. Thinner sheets tend to have less strength and have been observed to shrink on exposure to the heat of cooking the bacon.
The sheet may be a moisture resistant paper. Preferably, this is parchmentised. Such papers typically contain a coating such as a wax or silicone. Such coatings should normally be edible and of a food grade. They are generally known in the art for cooking and baking. Silicone coated paper is especially preferred as this is heat resistant. Typically this is parchmentised and coated with silicone.
Preferably the paper is at least 30μm thick (typically 30μm). Less than 30μm papers were less successful
Typically, the sheet width is approximately 18cm wide by approximately 20cm long. The sheet may be at least 20cm wide and 40cm long.
More preferably the sheet is sized to fit a typical gastronome (typically approximately 26cm wide and approximately 50cm long). Alternatively, it may be sized to fit half the length of the gastronome.
The bacon is preferably back bacon, especially British-Style bacon.
The invention also provides a pile of two or more sheets of the invention stacked one on top of each other. The heat-resistant moisture repellent sheet assists in separating one layer of bacon from the layer of bacon below. Typically 10 or 15 or 20 or 30 sheets are stacked and then packaged.
The sheet or pile of sheets may be packaged within packaging material, such as a sealed plastics packaging material. The inventors found that vacuum packaging or partial vacuum packaging to at least below lOOmbar below vacuum, or using a gas such as nitrogen or a nitrogen/carbon dioxide (e.g. 50:50 vol:vol or 65:35 vol:vol) mixture improves storage of the material compared to air. Vacuum packaging is especially preferred. Additionally or alternatively an oxygen scavenging material, generally known in the art may be included in the packaging.
The packaged sheets may be chilled or frozen. A further aspect of the invention provides a method of cooking a plurality of slices of bacon, comprising providing a plurality of slices of bacon on a sheet according to the invention and cooking each slice of bacon on the heat-resistant moisture repellent sheet.
Alternatively the bacon may be placed on a griddle and the sheet removed.
Once cooked the bacon is served and the sheet may be disposed of.
Grill pans, baking sheets and gastronomes comprising a sheet according to the invention are also provided.
The invention will now be described by way if example only with reference to the following examples.
Experimental
Polyester sheets were supplied by Cotek Papers, Ltd, Gloucestershire, United Kingdom. Paper was manufactured by West Carrollton Parchment Company, OH, United States of America. Product details are given as provided by the manufacturer or suppliers.
Moisture retention
Sheets were weighed, immersed in water, removed and allowed to drip for 10 seconds. The paper was reweighed and weight gain calculated.
Sheets were sized to accommodate 4 slices of spaced apart British-Style bacon.
Cooking
4 slices of bacon were cooking on each sheet on a baking tray in a pre-heated oven at 2000C for 6 minutes. The cooking time will vary in normal use though depending on bacon thickness or if the bacon is chilled or frozen. Bacon was assessed for cooking and peelability. Sheets were also given a score for the cook test. 1 means very good, 5 means very poor.
Results
The results are given in the table below. Cotek MPT 12/1 is a metallised polyester sheet.
Sheet Type Thickness Moisture Peelabihtv Cook test (μm) weight gain %
Cotek MPT 12/1 Polyester 12 100 Very easy 2
Cotek SPT 12/13 Polyester 12 45 Very easy 3
Cotek SPT 23/12 Polyester 23 24 Very easy 5
Cotek SPT 36/1 Polyester 36 15 Very easy 3
Cotek SPT 50/12 Polyester 50 10 Very easy 3
50 F20-GP30-9 Paper 28 Easy when wet 3
50 F20-GP35-9 Paper 31 Very easy 2
50 F20-GP30RP Paper 44 Very easy 3
50 F20-GP35RP Paper 47 Difficult 3
50 F20-CSIL1- Paper 35 14 Easy 2
*Silicone coated
Cotek SPT 23/12, Cotek 12/1 and Cotek SPT 12/13 were observed to curve or wrinkle under the heat from the oven.
All of the papers, apart from the 50F20-CSIL paper were observed to have slight curling due to the heat.
From the results it was concluded that thicker sheets of polyester and paper performed best. Moreover with respect to the papers the silicone coated 50F20-CSIL performed best. 50F20- CSIL paper is based on cellulose fibre, parchmentised by treatment with sulphuric acid, neutralised and coated with silicone.
Packaging
Bacon (4 slices) was placed on siliconised greaseproof paper sheets with approximately 1 inch overlap and piled into 15 sheets high. These were sealed in bags using a Multivac C324 chamber sealing machine in 1 of 6 formats.
100% vacuum
100 mbar less than 100% vacuum (PVl) 200 mbar less than 100% vacuum (PV2) 300 mbar less than 100% vacuum (PV3) 50% CO2/50% nitrogen (voyvol) 100% nitrogen Bacon in PV2 and PV3 stored considerably less well as in the other samples as assessed by rancidity and discolouration. Best results for storage were observed in 50% CO2/50%N2, N2 and vacuum packed samples. Some dryness of bacon was seen in gas flushed packs.
For peelability between adjacent sheets of bacon, PVl was found to be best. Vacuum packed bacon also allowed the sheets containing the bacon to be peeled. Gas flushed packs allowed some movement of the bacon, resulting in some damage to the packed product.
In practice bacon may be sliced onto a conveyor, the conveyor delivers the sliced bacon onto a sheet. The sheet may then be stacked into a stack of 10-15 sheets. This may then be packaged using conventional packing techniques and stored, for example as frozen or chilled, until use.

Claims

Claims
1. A heat resistant, moisture repellent flexible sheet comprising on its upper surface a plurality of slices of bacon, wherein each slice of bacon has less than 60% overlap with an adjacent slice of bacon.
2. A sheet according to claim 1, wherein the moisture repellent sheet is selected from polyester and paper.
3. A sheet according to claim 2, wherein the paper is at least 30μm thick.
4. A sheet according to claim 2 or claim 3, wherein the paper comprises a coating of silicone or wax.
5. A sheet according to claim 1, wherein the polyester is at least 30μm thick.
6. A pile of two or more sheets according to any preceding claim.
7. Packaging comprising a sheet or a pile of sheets according to any preceding claim.
8. Packaging according to claim 8, wherein the or each sheet is vacuum packed, partially vacuum packed to below 150 mbar less than 100% vacuum, or packed in nitrogen gas or nitrogen/carbon dioxide gas mixture.
9. A grill pan, baking sheet or gastronome having thereon a sheet according to any one of claims 1-5.
10. A method of cooking a plurality of slices of bacon, comprising providing the plurality of slices of bacon on a sheet according to any of claims 1 to 5 and cooking each slice in situ on the heat resistant, moisture repellent sheet.
PCT/GB2009/000907 2008-04-08 2009-04-07 Food processing method WO2009125175A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0806376.0 2008-04-08
GBGB0806376.0A GB0806376D0 (en) 2008-04-09 2008-04-09 Food processing method

Publications (1)

Publication Number Publication Date
WO2009125175A1 true WO2009125175A1 (en) 2009-10-15

Family

ID=39433306

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2009/000907 WO2009125175A1 (en) 2008-04-08 2009-04-07 Food processing method

Country Status (2)

Country Link
GB (1) GB0806376D0 (en)
WO (1) WO2009125175A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013120183A1 (en) * 2012-02-15 2013-08-22 House Of Meats & Bacon Inc. Food package, food packaging system and methods of assembly

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3978642A (en) * 1974-02-28 1976-09-07 Armour And Company Method and machine for packing strips of material
EP0271268A2 (en) * 1986-12-05 1988-06-15 CONAGRA, Inc. Package of bacon slices adapted for microwave cooking
US4879128A (en) * 1988-01-15 1989-11-07 Oscar Mayer Foods Corporation Method of pre-cooking bacon
US4935276A (en) * 1988-12-16 1990-06-19 James River Corporation Of Virginia Absorbent pad and method of manufacture
AU2005209635A1 (en) * 2004-09-09 2006-03-23 Antony Benjamin Van Der Drift A method of producing a sliced food product and a product produced by the method
US20070077378A1 (en) * 2005-09-30 2007-04-05 M & Q Packaging Corporation Thermoplastic Elastomer Films

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3978642A (en) * 1974-02-28 1976-09-07 Armour And Company Method and machine for packing strips of material
EP0271268A2 (en) * 1986-12-05 1988-06-15 CONAGRA, Inc. Package of bacon slices adapted for microwave cooking
US4879128A (en) * 1988-01-15 1989-11-07 Oscar Mayer Foods Corporation Method of pre-cooking bacon
US4935276A (en) * 1988-12-16 1990-06-19 James River Corporation Of Virginia Absorbent pad and method of manufacture
AU2005209635A1 (en) * 2004-09-09 2006-03-23 Antony Benjamin Van Der Drift A method of producing a sliced food product and a product produced by the method
US20070077378A1 (en) * 2005-09-30 2007-04-05 M & Q Packaging Corporation Thermoplastic Elastomer Films

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013120183A1 (en) * 2012-02-15 2013-08-22 House Of Meats & Bacon Inc. Food package, food packaging system and methods of assembly
US20150030727A1 (en) * 2012-02-15 2015-01-29 House Of Meats & Bacon Inc. Food package, food packaging system and methods of assembly

Also Published As

Publication number Publication date
GB0806376D0 (en) 2008-05-14

Similar Documents

Publication Publication Date Title
CA1217376A (en) Dehydrated food product and method of producing same
Ščetar et al. Trends in meat and meat products packaging–a review
EP1291298B1 (en) Packaged food product
CA2401481A1 (en) Method of impregnation treatment for foods, and vitamin c-containing egg and pidan-like egg obtained by the method
EP2632806B1 (en) A process for processing animal protein product into cooked, sliced form
JPS62138135A (en) Method for preservation and life extension of preliminarily cut raw cerely
US5232721A (en) Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation
WO2010091856A2 (en) Pre-cooked food manufacturing system
US20150017294A1 (en) Crisp Meat Based Food Snacks
WO2007026183A1 (en) Packaged fresh food product and method for packaging fresh food products
WO2009125175A1 (en) Food processing method
US6696511B2 (en) Non-stick polymer coated aluminum foil
EP0240071B1 (en) Package
Innawong et al. Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphere
JP2010273577A (en) Method of manufacturing compound food
US20180098663A1 (en) Packaged pre-soaked grilling planks
US5141761A (en) Method for packaging bacon
AU2017325113B2 (en) Egg flavouring process
US20180125295A9 (en) Pre-soaked packaged wooden planks and methods therefor
BE1030850B1 (en) METHOD FOR PACKAGING FOOD PRODUCTS
WO2020082104A1 (en) Method of packaging reheatable food
TR2023017877A2 (en) Industrial Bacon Production Method Suitable for Food Safety
Badeka et al. Effect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into ground meat
KR930001250B1 (en) Process for making chinese-sauce
WO2021076763A1 (en) Sliced rare, medium rare and medium cooked roast beef in modified atmosphere packaging

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09730498

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09730498

Country of ref document: EP

Kind code of ref document: A1