DE102012004196A1 - Improved method for packaging poultry - Google Patents

Abstract

The invention relates to an improved method for packaging fresh kitchen-ready poultry under a protective atmosphere, which allows the shelf life of the poultry to be extended.

Description

The present invention relates to a method of packaging fresh ready-to-eat poultry which allows to extend the shelf-life.

For the purposes of the present invention, a "fresh ready-to-cook poultry" is to be understood as a naked whole poultry. These poultry are generally packaged in a food wrap before consumption and stored refrigerated at a temperature of 0 ° C to + 4 ° C.

Conventionally, the food wrap used to package fresh ready-to-eat poultry is a stretchable polyvinyl chloride sheeting. The shelf life of such a packaged fresh ready to eat poultry is typically about ten days. For example, she is generally eleven days old for a fresh, ready-to-cook chicken.

This may seem like a long time. Considering, however, that the ready-to-cook poultry are generally marketed wholesale, this period is rather short, because during those few days the poultry has to be transported to the supermarket shelves and it takes some time to feed the poultry sell once it's on the shelf. The time left to sell the poultry is generally 6 days, which is quite short, and sometimes the poultry is not sold in time. Consequently, a supermarket shelf for ready-to-eat poultry is difficult to maintain and there are losses (also called "rejects") if the poultry could not be sold before the expiration date.

• – einen Schritt der Bildung eines Schlauchs aus einer wärmeschrumpfbaren und gasdichten Lebensmittelfolie;
• – einen Schritt des Einführens eines frischen küchenfertigen Geflügels in diesen Schlauch;
• – einen Schritt des Spülens des Schlauchs mit CO₂ allein oder als Mischung mit O₂ und/oder N₂;
• – einen Schritt des Versiegelns eines ersten Endes des Schlauchs;
• – einen Schritt des Versiegelns eines zweiten Endes des Schlauchs; und
• – einen Schritt des Schrumpfens der Lebensmittelfolie um das Geflügel herum bei einer Temperatur zwischen 160 und 200°C.

The French patent application FR 08 52262 , which is owned by the Applicant, describes a method of packaging fresh ready-to-eat poultry which allows the extension of the shelf-life of these poultry for several days. This method includes:

• A step of forming a tube of a heat-shrinkable and gastight food foil;
• A step of introducing a fresh ready-to-eat chicken into this tube;
• A step of purging the tube with CO ₂ alone or as a mixture with O ₂ and / or N ₂ ;
• A step of sealing a first end of the hose;
• A step of sealing a second end of the tube; and
• A step of shrinking the food wrap around the poultry at a temperature between 160 and 200 ° C.

However, the finished product obtained by this method has a wrinkled appearance a few days after packaging. This phenomenon intensifies throughout the shelf life of the product. Therefore, despite the extended shelf life of this process, consumers are less likely to buy the product due to its less attractive appearance.

Applicant has actually observed that applying a protective atmosphere to the poultry in a hermetically sealed barrier film always produces a so-called "inflated" pocket.

In particular, it has been found that the excess gas still present in the package before entering the shrink tunnel expands and resists the film as it shrinks. As a result, the film can shrink only to a limited extent due to the light pressure gas. During the hours following packaging, the poultry absorbs the gases, especially CO ₂ . This absorption then results in some sort of "natural evacuation", since the rapid absorption kinetics of CO ₂ and the use of a gas-tight film do not allow the creation of a natural negative pressure to be compensated by the influx of another gas, for example ambient air.

Therefore, the film excess of the shrink-wrapped film forms "fold evacuation" which degrades the final appearance of the product on the shelves.

The Applicant has also shown that the CO ₂ level inside the package is the best indicator of evacuation and that it drops sharply during the first 48 hours after packaging. Thus, for an initial gas mixture having, for example, 80% by volume of CO ₂ , the CO ₂ content after 48 hours drops to about 37% by volume. This CO ₂ content continues to decrease throughout the shelf-life, but stabilizes around 27% by volume after approximately 18 days.

The Applicant has thus been able to show that the CO ₂ level and wrinkled appearance are related.

• – einen Schritt des Einführens eines frischen küchenfertigen Geflügels in einen Schlauch oder einen Beutel aus einer wärmeschrumpfbaren und gasdichten Lebensmittelfolie;
• – einen Schritt des Schaffens einer Schutzatmosphäre im Inneren des Schlauchs oder des Beutels;
• – einen Schritt des Versiegelns eines ersten Endes des Schlauchs oder des offenen Endes des Beutels;
• – bei Verwendung eines Schlauchs, einen Schritt des Versiegelns eines zweiten Endes des Schlauchs; und
• – einen ersten Schritt des Schrumpfens der Lebensmittelfolie um das Geflügel herum bei einer Temperatur zwischen 150 und 190°C; dadurch gekennzeichnet, dass es nach dem ersten Schrumpfschritt einen Schritt des Lagerns des verpackten Geflügels über einen Zeitraum von 6 bis 18 Stunden umfasst, gefolgt von einem zweiten zusätzlichen Schritt des Schrumpfens der Lebensmittelfolie um das Geflügel herum, wobei dieser zweite Schrumpfschritt bei einer Temperatur zwischen 165 und 180°C durchgeführt wird.

In view of these disadvantages, the applicant has a new packaging method, the subject of the French patent application FR 10 50197 , designed to reduce wrinkling after packaging while maintaining the same with the method described above allowed to extend the shelf-life of the final product, the method comprising:

• A step of introducing a fresh ready-to-eat chicken into a tube or bag made of a heat-shrinkable and gastight food foil;
• A step of creating a protective atmosphere inside the tube or bag;
• A step of sealing a first end of the tube or the open end of the bag;
• When using a hose, a step of sealing a second end of the hose; and
• A first step of shrinking the food wrap around the poultry at a temperature between 150 and 190 ° C; characterized in that it comprises, after the first shrinking step, a step of storing the packaged poultry for a period of 6 to 18 hours, followed by a second additional step of shrinking the food wrap around the poultry, this second shrinking step being at a temperature between 165 and 180 ° C is performed.

However, this method has the disadvantage that on the one hand a 6 to 18-hour storage of the poultry and on the other hand, a second step of shrinkage of the film after storage are required. Although the product obtained by this process has a very much improved appearance compared to the process which has a single shrinking step, the cost of the storage and the second shrinking step of the film makes this process too expensive, and thus the won products less profitable.

In order to solve the above-mentioned technical problem and to avoid having to perform a second shrinking step after a few hours of storage, a solution could have been to change the composition of the protective atmosphere to reduce the amount of CO _{2 released} from the Poultry could be absorbed. However, CO _{2 has} a bacteriostatic effect and allows better preservation of the poultry. For example, if the CO ₂ content is lowered in favor of nitrogen, the shelf life of the poultry decreases.

Thus, it remains desirable to have a process which allows to maintain the attractive appearance and duration of preservation of the final product obtained by the process described above, without incurring extra production costs.

• i. einen Schritt des Einführens eines frischen küchenfertigen Geflügels in einen Schlauch oder einen Beutel aus einer wärmeschrumpfbaren und gasdichten Lebensmittelfolie;
• ii. einen Schritt des Schaffens einer Schutzatmosphäre im inneren des Schlauchs oder des Beutels;
• iii. einen Schritt des Versiegelns eines ersten Endes des Schlauchs oder des offenen Endes des Beutels;
• iv. bei Verwendung eines Schlauchs, einen Schritt des Versiegelns eines zweiten Endes des Schlauchs; und
• v. einen Schritt des Schrumpfens der Lebensmittelfolie um das Geflügel herum bei einer Temperatur zwischen 130 und 200°C; dadurch gekennzeichnet, dass es einen Schritt des Evakuierens von Restgas durch Aufbringen eines mechanischen Drucks auf das derart in den Schlauch oder den Beutel aus einer wärmeschrumpfbaren Lebensmittelfolie eingeführte Geflügel vor dem Durchführen des Schrittes iv des Versiegelns des zweiten Endes des Folienschlauchs oder gleichzeitig damit umfasst, wobei dieses Aufbringen eines mechanischen Drucks mit Hilfe eines Schaumstoffblocks mit einer Dichte zwischen 15 und 20 kg/m³ durchgeführt wird.

It is the Applicant's merit, as a result of extensive research and numerous attempts, to have developed a method for packaging fresh ready-to-eat poultry comprising:

• i. a step of introducing a fresh ready-to-eat chicken into a tube or pouch of a heat-shrinkable and gastight food wrap;
• ii. a step of creating a protective atmosphere inside the tube or bag;
• iii. a step of sealing a first end of the tube or the open end of the bag;
• iv. when using a hose, a step of sealing a second end of the hose; and
• v. a step of shrinking the food wrap around the poultry at a temperature between 130 and 200 ° C; characterized in that it comprises a step of evacuating residual gas by applying a mechanical pressure to the poultry so inserted into the tube or bag of heat shrinkable food wrap prior to or simultaneously with the step iv sealing the second end of the tube tube this application of a mechanical pressure with the aid of a foam block with a density between 15 and 20 kg / m ^{3 is} performed.

Thanks to this process, without additional production costs, a final product is obtained which has good durability and whose appearance, especially at the end of the shelf life, is markedly improved compared with the appearance of the product used in the French patent application FR 08 52262 is obtained.

The method according to the invention can be applied to the packaging of fresh ready-to-eat poultry.

In fact, the phenomenon of wrinkling of the film that occurs after packaging of poultry according to the method described in French patent application FR 08 52262 observed mainly for the ready-to-eat fresh poultry, which absorb the CO _{2 of} the changed atmosphere.

However, the method of the present invention may also be used for the packaging of prepared poultry if complete removal of residual gas is desired. This may in particular allow for fresh kitchen ready To use one and the same packaging line for poultry and whole-prepared poultry.

shelf life

For the purposes of the present invention, "shelf life" means the period between the slaughter date of the product and the date on which the product is no longer edible, either for bacteriological reasons or for organoleptic reasons.

This shelf life is determined according to one of the Standard NF 01-003 defined protocol for microbiological assessment. The test consists of a search for and a count of different germs. For landfowl, these measurements take place on the day of slaughter, the last day of the assumed shelf-life and two days after the end of the assumed shelf-life. These measurements are made on two different productions with 5 samples. These measurements are carried out under the temperature conditions of 0 to + 4 ° C. The germs sought under these conditions in the case of fresh ready-to-eat poultry are sanitary indicator bacteria such as Pseudomonas, Escherichia coli, coagulase-positive staphylococci and Salmonella (search on the skin of the neck). Other germs are sought at the end of the product shelf life, such as milk flora for the packaged products, always under storage conditions of 0 to + 4 ° C. The shelf-life under these conditions therefore corresponds to the number of days between the slaughter and the time at which the contamination limit for at least one of the germs sought is reached. The reference value is 1 × 10 ⁴ ufc / g for E. coli, 5 × 10 ³ ufc / g for the coagulase-positive staphylococci and 5 × 10 ⁷ ufc / g for the milk flora. The product is no longer edible as soon as: (1) 3 samples of 5 with values between the reference value and 10 times the reference value for at least one of the germs sought are present, or (2) a sample for which the value for one germ exceeds is ten times the respective reference value.

Shelf life is also determined by organoleptic criteria at the end of the shelf life to detect a visual or odor change in the product.

The extension of the shelf-life by the method according to the invention is understood in relation to the packaging methods of fresh ready-to-eat poultry which do not have a step of purging the tube of food film with CO ₂ alone or as a mixture with O ₂ and / or N ₂ .

poultry

For the purposes of the present invention, "poultry" are chicken, guinea fowl, chicken, turkey, duck, capon, game birds such as quail and pheasant, and lagomorphs such as rabbits. The preferred poultry are chicken, turkey and rabbit, and especially chicken.

Insert the poultry into a foil tube

The first step of the poultry packaging process according to the invention comprises introducing the fresh ready-to-eat poultry into a tube or bag made of a heat-shrinkable and gastight food foil.

The heat-shrinkable and gas-tight food film used in the method of the present invention may advantageously be a complex of a simple polyolefin (polyethylene), barrier polyolefin (ethylene vinyl alcohol) and an anti-fogging polyolefin (polyethylene).

Such a film is in particular marketed by the firm Sealed Air under the name "BDF film ^®", for example under the name Cryovac BDF ^® 750 or Cryovac BDF ^® 8050th

Before it is introduced into the food film tube, the fresh ready-to-eat chicken is advantageously placed on a carrier, for example a shell of foamed polystyrene. It is then inserted into the tube with this carrier. However, it is possible to introduce the poultry alone, without carriers, into the tube. It is also possible to introduce the poultry into the tube with any type of food carrier, for example a cardboard paper, a rigid plastic tray, a foamed polystyrene tray, etc.

Step of creating a protective atmosphere

After the step of introducing the poultry into a tube or bag of heat-shrinkable food wrap, the method of the invention comprises a step of creating a protective atmosphere inside the tube or bag.

For the purposes of the present invention, "protective atmosphere" is understood to mean any gas or gas mixture which improves the shelf-life of the packaged poultry. Such a gas or gas mixture is also called "protective gas" or "protective gas mixture".

In general, the oxygen content of the protective atmosphere is between 0 and 30% O ₂ , preferably between 0.01 and 10%, more preferably between 0.05 and 5% and even more preferably between 0.01 and 3% O ₂ .

In fact, oxygen tends to favor the bacteriological development of the poultry, which limits its shelf-life.

The creation of the protective atmosphere can be done by rinsing the tube or bag with the protective gas or inert gas mixture or, especially when using a bag, by sucking the ambient atmosphere, followed by blowing the protective atmosphere.

In one embodiment of the invention, the gas used may be CO ₂ alone. It is thus possible to extend the shelf life of a fresh ready-to-eat chicken at a temperature of 0 to + 4 ° C by three to seven days. The shelf life of a fresh ready-to-cook chicken at a temperature of 0 to + 4 ° C is thus at least 13 days, preferably 14 to 18 days and more preferably 15 to 16 days.

In another embodiment, a mixture of CO ₂ , N ₂ and O ₂ may be used. This mixture advantageously has 10 to 50% by volume of CO ₂ , 10 to 20% by volume of N ₂ and 30 to 80% by volume of O ₂ .

Very good results have been achieved using a mixture of CO ₂ and N ₂ . According to a preferred embodiment, this mixture comprises 50 to 90 volume percent CO ₂ and 50 to 10 volume percent N ₂ , preferably 60 to 90 volume percent CO ₂ and 40 to 10 volume percent N ₂ and more preferably about 80 volume percent CO ₂ and about 20 volume percent N ₂ or about 70 volume percent CO ₂ and about 30 volume percent N ₂ .

The shelf-life of a fresh kitchen-ready poultry at a temperature of 0 to + 4 ° C is thus extended by at least three to seven days. The shelf life of a fresh ready-to-cook chicken at a temperature of 0 to + 4 ° C is thus at least 13 days, preferably 14 to 18 days and more preferably 15 to 16 days according to the method of the invention.

The best results, as regards both end-of-life shelf life and end-of-life appearance (especially color), have been achieved with a mixture of about 70% CO _{2 by} volume and about 30% N ₂ by volume.

The gas flow rate in the step of purging with CO ₂ alone or in admixture with O ₂ and / or N ₂ is advantageously at least 100 l / min, preferably at least 120 l / min and more preferably 150 l / min.

Step of sealing and shrinking

After the poultry is in the film tube or pouch, the steps of sealing the tube are accomplished by techniques known in the art. The sealing can be carried out, for example, by means of welding devices, for example a welding rod or ultrasound.

The sealing of the tube allows to obtain a hermetically sealed package.

After the sealing step, a step of shrinking the food wrap around the poultry is performed at a temperature sufficient to allow the foil to shrink around the poultry, and in particular between 130 and 200 ° C, preferably between 140 and 180 ° C, and more preferably between 150 and 165 ° C.

The skilled person will adjust the temperature of the shrinking step according to the type of heat-shrinkable and gas-tight film used for the packaging of the poultry.

In the step of shrinking the food wrap around the poultry, the ambient air, including the controlled atmosphere inside the food wrap tube, is heated to those temperatures that cause the food wrap to shrink around the poultry.

The person skilled in the art will choose the shrinking temperature according to the type of heat-shrinkable film used. If the properties of the film permit it, shrinkage at lower temperatures may be considered, provided the film is well stretched around the poultry after shrinking.

Once the film is so stretched around the poultry, a blast of cold air can advantageously be applied to better solidify the film in position. The temperature of the cold air is advantageously between 4 and 10 ° C.

Step of evacuating residual gas

After the step of purging the tube with CO ₂ alone or as a mixture with O ₂ and / or N ₂ , the packaging method according to the invention also has a step of evacuating Residual gases on. In this way, the amount of residual gases around the poultry is substantially reduced.

This is particularly advantageous because the shrinkage of the food wrap around the poultry is better the lower the amount of gas around the poultry is. This step of removing the gas thus allows to obtain a packaged product which has a smooth appearance throughout the life of the poultry without the need for a second film shrinking step.

The step of evacuating residual gases is performed by applying a mechanical pressure to the poultry thus inserted into the film tube before or simultaneously with performing the step iv of sealing the second end of the film tube.

It should be noted that such a step of removing residual gases by pressing the poultry in the film tube prior to the step of sealing the second end of the film tube has already been considered in the prior art methods. However, it is the merit of the Applicant to have found, after numerous attempts, that by applying a mechanical pressure to the poultry by means of a foam having a particular density and / or shape, the removal of the gas could be improved so that Sealing the second end, the amount of residual gas around the poultry is reduced, thus facilitating the shrinkage of the food wrap around the poultry. The packaged poultry thus has very little gas that could be absorbed in the course of its storage, which considerably limits the formation of wrinkles on the package.

In particular, it is the merit of the Applicant to have shown that the density of the foam block and / or the shape of the cavity hollowed out in the foam block are crucial for optimizing the evacuation of residual gases.

The pressing is carried out by means of a foam block having a density between 15 and 20 kg / m ³ . In particular, the foam may have a density between 16 and 19 kg / m ³ , preferably between 16 and 18 kg / m ^3, and more preferably about 17 kg / m ³ .

The foam block can be any type of material that has the desired density. The material is in particular an easily compressible resilient material of low hardness.

The elongation of the material (in the longitudinal and transverse directions) can be up to 120% and is preferably of the order of 110%.

In particular, the material may have a tensile strength (in the longitudinal and transverse directions) of between 50 and 100 kPa, preferably between 60 and 80 kPa, and more preferably between 65 and 75 kPa.

The material may also have a compressive strength at 25% between 0.5 and 5 kPa, preferably between 1 and 4 kPa, and more preferably between 1 and 3 kPa.

The material may also have a compressive strength at 50% between 0.5 and 5 kPa, preferably between 1 and 4 kPa, and more preferably between 2 and 4 kPa.

In particular, the material used for the foam block according to the invention may have the property of absorbing water.

According to a preferred embodiment, the foam is a polymer foam, for example a latex foam, a polyether foam or a polyurethane foam, and more preferably such a polyurethane foam as marketed by Plastiform's under the name "PU ether density 17 kg / m ³ white".

The foam block may be in various forms, for example any volume of round, oval, square or rectangular cross-section.

• – einer Länge zwischen 20 und 40 cm, bevorzugt zwischen 25 und 35 cm und stärker bevorzugt zwischen 26 und 33 cm;
• – einer Breite zwischen 15 und 35 cm, bevorzugt zwischen 20 und 30 cm und stärker bevorzugt zwischen 23 und 28 cm;
• – einer Höhe zwischen 5 und 25 cm, bevorzugt zwischen 10 und 20 cm und stärker bevorzugt zwischen 12 und 16 cm.

If the method is used for packaging a fresh ready-to-cook chicken, the foam block, whatever shape, may be inscribed in a rectangular parallelepiped

• A length between 20 and 40 cm, preferably between 25 and 35 cm, and more preferably between 26 and 33 cm;
• A width between 15 and 35 cm, preferably between 20 and 30 cm, and more preferably between 23 and 28 cm;
• - a height between 5 and 25 cm, preferably between 10 and 20 cm, and more preferably between 12 and 16 cm.

According to a particularly preferred embodiment, the foam block is hollowed out in part of its height in a shape corresponding to the upper part of the poultry to be packaged, the upper part in particular comprising the lobes and the sternum, and the hollow foam is thus adapted to fit Shape of the upper part of the poultry against which it is pressed in order to evacuate the maximum amount of residual gas around the poultry before or simultaneously with the step iv of sealing the second end of the film tube.

Second optional shrinking step

In some rare cases, during the hours after packaging, the poultry could possibly absorb part of the CO ₂ . Although considerably reduced by the pressing and shrinking steps, the excess film could then create wrinkles that could affect the final appearance of the product on the shelves.

In this case, after the 6 to 18 hour storage of the packaged poultry, a second step of shrinking the food wrap around the poultry may be considered.

Such a still further optimized process is more costly because of the second shrinking step. In order to be profitable, it is preferred for the packaging of high-end products.

The inventors have found that the absorption of CO _{2 is} not sufficiently advanced before the lapse of six hours. So there is still a surplus of gas that keeps the film smooth and taut. At the end of eighteen hours, the very advanced absorption of CO ₂ has given rise to too much negative pressure to perform a second shrinking step at a temperature of 160 to 180 ° C.

It is therefore preferred to store the poultry for 5 to 18 hours, preferably 6 to 12 hours.

The second shrinking step allows the wrinkles that might have formed during storage to be removed and to achieve proper smoothness of the film around the poultry.

In a particular embodiment, the second shrinking step, if carried out, is at a temperature between 165 and 175 ° C, preferably at a temperature of about 170 ° C. In this way you get an optimal smoothing of wrinkles.

It has been found that most of the folds of the film that form during storage are at the top of the packaged poultry. Thus, in the second shrinking step, it is advantageous to direct the hot air heated to the above temperatures first to the top of the poultry and then to the sides to further enhance the smoothing effect.

As mentioned above, in the second step of shrinking the food wrap around the poultry, the ambient air, including the controlled atmosphere inside the food wrap tube, is heated to a temperature between 160 and 180 ° C, preferably between 165 and 175 ° C, and more preferably approximately Heated 170 ° C. Under these conditions, the food wrap shrinks again and spans the poultry. As soon as the film is stretched around the poultry in such a way, advantageously a gush of cold air is applied in order to better solidify the film in its final position. The temperature of the cold air is advantageously between 4 and 10 ° C.

Used machines

The steps of introducing the poultry, creating a protective atmosphere inside a film tube, the steps of sealing the ends of the tube and pressing the poultry, which are carried out in the process according to the invention, can be carried out, for example, by means of a horizontal bagging machine. Such tubular bag machines are known to those skilled in the art and are marketed, for example, by the company ULMA under the name Pacific.

The step of shrinking the film around the poultry is in turn carried out, for example, by means of a shrink tunnel, such as that marketed by Sealed Air Cryovac under the name CJ61.

In particular, therefore, the process according to the invention can preferably be carried out with the aid of a horizontal ULMA flow wrap machine with the trade name Pacific, in combination with a shrink tunnel, such as that marketed by Sealed Air Cryovac under the name CJ61.

Of course, the details and embodiments described with reference to the general description of the invention can also be applied to the two variants described above. The invention will now be illustrated by the following non-limiting examples.

1 is a top view of the hollow foam block used in the pressing step of the method according to the invention.

2 is a bottom view of the foam block of 1 ,

EXAMPLES

EXAMPLE 1 (According to the Prior Art)

• 1. Manuelles Anordnen einer von einem Stapel genommenen Polystyrolschale auf einem Förderband;
• 2. Manuelles Anordnen eines ganzen, nackten, zusammengebundenes Hühnchens in der Schale;
• 3. Transportieren der Schale und des Hühnchens mittels Förderband;
• 4. Bildung eines Folienschlauchs um das Förderband herum mittels Abwickeln einer wärmeschrumpfbaren und gasdichten Lebensmittelfolie (Cryovac BDF 750, vermarktet von der Firma Cryovac) in einfacher Rolle von oben um die Schrumpfvorrichtung;
• 5. Freigeben des Verbindungsteils der Folie unterhalb des Förderbands in eine Drehbacke, die die Folie in Längsrichtung versiegelt;
• 6. Einführen des Hühnchens in seiner Schale in den im vorstehenden Schritt hergestellten Folienschlauch;
• 7. Spülen des Schlauchs mit einem Gemisch aus 70% CO₂ und 30% N₂ bei einem Durchsatz von 150 l/min mittels eines Rohrs;
• 8. Versiegeln des Schlauchs an seinem aus der Schlauchbeutelmaschine austretenden Ende mittels einer zweiten begleitenden Backe;
• 9. Transportieren des Hühnchens in seiner Schale am Boden dieses Schlauchs;
• 10. Entfernen des Restgases mittels einer Schaumstoffpresse, die mit der zweiten begleitenden Backe integral ist und die auf das Hühnchen in dem an einem Ende geschlossenen Schlauch drückt, um dort das Restgas auszutreiben;
• 11. Versiegeln des zweiten Endes des Schlauchs und dann Schneiden der Folie, um einen hermetisch geschlossenen Beutel herzustellen;
• 12. Transportieren dieses Beutels in einem Schrumpftunnel;
• 13. Schrumpfen der Folie unter der Einwirkung von Heißluft (zwischen 155 bis 160°C) während der ungefähr 2 Meter des Tunnels, wodurch sich die Folie um das Hühnchen spannt;
• 14. Am Ausgang des Schrumpftunnels lässt ein Schwall Kaltluft die Folie in ihrer Endposition erstarren.

A whole nude bound chicken is packaged using a ULMA Packaging Model Pacific horizontal tubular bagger according to the following procedure:

• 1. Manually placing a stack of polystyrene trays on a conveyor belt;
• 2. Manually placing a whole, naked, tied chicken in the shell;
• 3. transporting the shell and the chicken by means of conveyor belt;
• 4. Forming a film tube around the conveyor belt by unwinding a heat-shrinkable and gas-tight food wrap (Cryovac BDF 750, marketed by Cryovac) in a simple roll from above around the shrinking device;
• 5. releasing the connecting portion of the film beneath the conveyor belt into a rotating jaw which seals the film longitudinally;
• 6. inserting the chicken in its shell in the film tube produced in the above step;
• 7. rinsing the tube with a 70% CO ₂ and 30% N ₂ mixture at a flow rate of 150 l / min by means of a tube;
• 8. sealing the tube at its end emerging from the tubular bag machine by means of a second accompanying jaw;
• 9. transporting the chicken in its shell at the bottom of this tube;
• 10. Removing the residual gas by means of a foam press, which is integral with the second accompanying jaw and presses on the chicken in the closed at one end hose to expel there the residual gas;
• 11. sealing the second end of the tube and then cutting the foil to produce a hermetically sealed bag;
• 12. Transporting this bag in a shrink tunnel;
• 13. Shrinking the film under the action of hot air (between 155-160 ° C) during the approximately 2 meters of the tunnel, causing the film to stretch around the chicken;
• 14. At the exit of the shrink tunnel, a rush of cold air solidifies the film in its final position.

• – Höhe: ungefähr 14 cm;
• – Länge: ungefähr 30 cm;
• – Breite: ungefähr 25 cm.

The foam used in step 10 of the process has a density of about 25 kg / m ³ and is in the form of a rectangular block having the following dimensions:

• - height: about 14 cm;
• - Length: about 30 cm;
• - Width: about 25 cm.

In particular, the foam block is not hollowed out in a part of its height in a shape corresponding to the upper part of the poultry to be packaged.

The thus-packaged chicken is stored at a temperature of 0 to 4 ° C and a humidity of the ambient air of 90%.

EXAMPLE 2 (according to the invention)

• 1. Manuelles Anordnen einer von einem Stapel genommenen Polystyrolschale auf einem Förderband;
• 2. Manuelles Anordnen eines ganzen, nackten, zusammengebundenes Hühnchens in der Schale;
• 3. Transportieren der Schale und des Hühnchens mittels Förderband;
• 4. Bildung eines Folienschlauchs um das Förderband herum mittels Abwickeln einer wärmeschrumpfbaren und gasdichten Lebensmittelfolie (Cryovac BDF 750, vermarktet von der Firma Cryovac) in einfacher Rolle von oben um die Schrumpfvorrichtung;
• 5. Freigeben des Verbindungsteils der Folie unterhalb des Förderbands in eine Drehbacke, die die Folie in Längsrichtung versiegelt;
• 6. Einführen des Hühnchens in seiner Schale in den im vorstehenden Schritt hergestellten Folienschlauch;
• 7. Spülen des Schlauchs mit einem Gemisch aus 70% CO₂ und 30% N₂ bei einem Durchsatz von 150 l/min mittels eines Rohrs;
• 8. Versiegeln des Schlauchs an seinem aus der Schlauchbeutelmaschine austretenden Ende mittels einer zweiten begleitenden Backe;
• 9. Transportieren des Hühnchens in seiner Schale am Boden dieses Schlauchs;
• 10. Entfernen des Restgases mittels einer Schaumstoffpresse, die mit der zweiten begleitenden Backe integral ist und die auf das Hühnchen in dem an einem Ende geschlossenen Schlauch drückt, um dort das Restgas auszutreiben;
• 11. Versiegeln des zweiten Endes des Schlauchs und dann Schneiden der Folie, um einen hermetisch geschlossenen Beutel herzustellen;
• 12. Transportieren dieses Beutels in einem Schrumpftunnel;
• 13. Schrumpfen der Folie unter der Einwirkung von Heißluft (zwischen 155 bis 160°C) während der ungefähr 2 Meter des Tunnels, wodurch sich die Folie um das Hühnchen spannt;
• 14. Am Ausgang des Schrumpftunnels lässt ein Schwall von Kaltluft die Folie in ihrer Endposition erstarren.

A whole, naked, tied chicken is packaged using a ULMA Packaging Model Pacific horizontal flow wrap machine according to the following procedure:

• 1. Manually placing a stack of polystyrene trays on a conveyor belt;
• 2. Manually placing a whole, naked, tied chicken in the shell;
• 3. transporting the shell and the chicken by means of conveyor belt;
• 4. Forming a film tube around the conveyor belt by unwinding a heat-shrinkable and gas-tight food wrap (Cryovac BDF 750, marketed by Cryovac) in a simple roll from above around the shrinking device;
• 5. releasing the connecting portion of the film beneath the conveyor belt into a rotating jaw which seals the film longitudinally;
• 6. inserting the chicken in its shell in the film tube produced in the above step;
• 7. rinsing the tube with a 70% CO ₂ and 30% N ₂ mixture at a flow rate of 150 l / min by means of a tube;
• 8. sealing the tube at its end emerging from the tubular bag machine by means of a second accompanying jaw;
• 9. transporting the chicken in its shell at the bottom of this tube;
• 10. Removing the residual gas by means of a foam press, which is integral with the second accompanying jaw and presses on the chicken in the closed at one end hose to expel there the residual gas;
• 11. sealing the second end of the tube and then cutting the foil to produce a hermetically sealed bag;
• 12. Transporting this bag in a shrink tunnel;
• 13. Shrinking the film under the action of hot air (between 155-160 ° C) during the approximately 2 meters of the tunnel, causing the film to stretch around the chicken;
• 14. At the exit of the shrink tunnel, a gush of cold air solidifies the film in its final position.

• – Höhe: ungefähr 14 cm;
• – Länge: ungefähr 30 cm;
• – Breite: ungefähr 25 cm.

The foam used in step 10 of the process is marketed by Plastiform's under the designation "PU - ether density 17 kg / m ³ white" and has the shape of a rectangular block with the following dimensions:

• - height: about 14 cm;
• - Length: about 30 cm;
• - Width: about 25 cm.

The block of foam is hollowed in part of its height in a shape corresponding to the upper part of the poultry to be packaged in order to conform to the shape of the upper part of the poultry against which it is to be pressed.

The thus-packaged chicken is stored at a temperature of 0 to 4 ° C and a humidity of the ambient air of 90%.

The appearance of the package obtained in Examples 1 and 2 is compared after 18 hours of storage.

The package obtained by the method of Example 1 is much more wrinkled than that of Example 2, the appearance of which approximates the appearance of the package immediately after shrinking before storage.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• FR 0852262 [0005, 0017, 0019]
• FR 1050197 [0012]

Cited non-patent literature

• Standard NF 01-003 [0022]

Claims (11)

A method of packaging fresh ready-to-eat poultry, comprising: i. a step of introducing a fresh ready-to-eat chicken into a tube or pouch of a heat-shrinkable and gastight food wrap; ii. a step of creating a protective atmosphere inside the hose or bag; iii. a step of sealing a first end of the tube or the open end of the bag; iv. when using a hose, a step of sealing a second end of the hose; and V. a step of shrinking the food wrap around the poultry at a temperature between 130 and 200 ° C; characterized in that it comprises a step of evacuating residual gas by applying a mechanical pressure to the poultry so inserted into the tube or bag of heat shrinkable food wrap prior to or simultaneously with the step iv sealing the second end of the tube tube this application of a mechanical pressure with the aid of a foam block with a density between 15 and 20 kg / m ^{3 is} performed. Packaging method according to claim 1, characterized in that the foam has a density between 16 and 19 kg / m ³ , preferably between 16 and 18 kg / m ³ and more preferably a density of about 17 kg / m ³ . Packaging method according to one of claims 1 or 2, characterized in that the foam is a polymer foam, preferably a polyurethane foam. Packaging method according to one of claims 1 to 3, characterized in that the foam block is recessed in part of its height in a shape corresponding to the upper part of the poultry to be packaged, the upper part comprising in particular the lobes and the sternum, so the recessed foam is adapted to conform to the shape of the upper part of the poultry to which it is pressed so as to evacuate the maximum residual gas around the poultry prior to step iv sealing the second end of the film tube. Packaging method according to one of claims 1 to 4, characterized in that the step of shrinking the food film around the poultry at a temperature between 140 and 180 ° C, preferably between 150 and 165 ° C, is performed. Packaging method according to one of claims 1 to 5, characterized in that the protective atmosphere consists of a mixture of CO ₂ and N ₂ . Packaging method according to one of claims 1 to 6, characterized in that the mixture of CO ₂ and N ₂ 50 to 90% by volume of CO ₂ and 50 to 10% by volume of N ₂ , preferably 50 to 80% by volume of CO ₂ and 50 to 20% by volume of N ₂ and even more preferably about 80% by volume of CO ₂ and about 20% by volume of N ₂ or about 70% by volume of CO ₂ and about 30% by volume of N ₂ . Packaging method according to one of claims 1 to 7, characterized in that the flushing of the tube with CO ₂ alone or as a mixture with O ₂ and / or N ₂ with a gas flow rate of at least 100 l / min, preferably at least 120 l / min and still More preferably, about 150 l / min is performed. Packaging method according to one of claims 1 to 8, characterized in that the poultry is selected from chicken, turkey, duck, rabbit, capon, guinea fowl, pheasant and quail. Packaging method according to one of claims 1 to 9, characterized in that the poultry is a whole fresh ready-to-eat poultry. A method of packaging fresh ready-to-eat poultry, comprising: i. a step of forming a tube of a heat-shrinkable and gas-tight food wrap; ii. a step of introducing a fresh ready-to-eat chicken into this tube; iii. a step of creating a protective atmosphere inside the tube; iv. a step of sealing a first end of the tube; v. a step of sealing a second end of the hose; vi. a first step of shrinking the food wrap around the poultry at a temperature between 130 and 200 ° C; vii. a step of the warehouse of the packaged poultry over a period of 6 to 18 h and viii. a second step of shrinking the food wrap around the poultry, said second shrinking step being carried out at a temperature of 165 to 180 ° C, characterized in that it comprises a step of evacuating residual gas by applying a mechanical pressure to that in the film tube introduced poultry before performing the step v of sealing the second end of the film tube or simultaneously therewith wherein this application of mechanical pressure is performed by means of a foam block having a density of between 15 and 20 kg / m ³ .

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