EP0174559B1 - A method for the packaging of meat - Google Patents

A method for the packaging of meat Download PDF

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Publication number
EP0174559B1
EP0174559B1 EP85110873A EP85110873A EP0174559B1 EP 0174559 B1 EP0174559 B1 EP 0174559B1 EP 85110873 A EP85110873 A EP 85110873A EP 85110873 A EP85110873 A EP 85110873A EP 0174559 B1 EP0174559 B1 EP 0174559B1
Authority
EP
European Patent Office
Prior art keywords
package
carbon dioxide
packaging
meat
valve
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.)
Expired
Application number
EP85110873A
Other languages
German (de)
French (fr)
Other versions
EP0174559A3 (en
EP0174559A2 (en
Inventor
Risto Jaakkola
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yhtyneet Paperitehtaat Oy
Original Assignee
Yhtyneet Paperitehtaat Oy
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 Yhtyneet Paperitehtaat Oy filed Critical Yhtyneet Paperitehtaat Oy
Priority to AT85110873T priority Critical patent/ATE41130T1/en
Publication of EP0174559A2 publication Critical patent/EP0174559A2/en
Publication of EP0174559A3 publication Critical patent/EP0174559A3/en
Application granted granted Critical
Publication of EP0174559B1 publication Critical patent/EP0174559B1/en
Expired legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/22—Details
    • B65D77/225—Pressure relief-valves incorporated in a container wall, e.g. valves comprising at least one elastic element

Definitions

  • This invention concerns a method for the packaging of meat, so that its preservation life is lengthened with the aid of carbon dioxide.
  • valve-packaging is also known which has been used for gaseous or gas-forming fluid packaging.
  • the packaging is described in GB publication 956123.
  • the purpose of this invention is to make the influence of the protective gas more effective for improvement of meat preservation. It is characteristic to the method according to the invention that the excess pressure of the carbon dioxide gas present in packaging at the beginning discharges through the valve in it. Due to the excess pressure the dissolution of the carbon dioxide into the meat is improved.
  • the increased preservation is founded on the influence of the excess pressure gasification of the carbon dioxide on the passification of the bacterial flora. It is of fundamental significance in the method in question that excess pressure is formed in the packaging for 0.5-1 h, which conclusively improves the effects of the carbon dioxide.
  • the excess pressure can be regulated by changing the construction of the valve.
  • the gas- and aroma-tight packaging material is composed of a simple gas-tight plastic film or its various laminations.
  • the package is furnished with a special gas valve.
  • the package is formed and closed by seaming, for example by heat seaming or by gluing.
  • the valve is formed together with the seaming in such a way that at a suitable position a labyrinthine passage is formed in the package.
  • the packaging is marked with reference number 1 and the passage formed by the valve is at the area 2.
  • the opening connecting to the packaging space to be used is at 3 and the opening to the outside air is at 4.
  • the meat to be packed is placed in the package together with the carbon dioxide ice and the package is closed and the air extracted from it as carefully as possible.
  • the carbon dioxide ice gasifies inside the package.
  • As the pressure rises inside the gas can slowly discharge into the surrounding space along the labyrinth.
  • the time of the carbon dioxide discharge can be regulated by suitably selecting the length of the valve labyrinths 2 and the size of the openings 3 and 4.
  • the packaging material can be, for example, laminates, in which the polyamide- or polyester film and polyethylene film, are laminated together, or polyamide and polypropylene film.
  • the package is furnished to advantage with at least two valves ( Figures 2-4).
  • a 2 kg pork chop line was packed with the aforementioned method so that 15 g carbon dioxide ice was added in the valve package.
  • the size of the package used was 300 x 400 mm.
  • the package had a double valve according to the invention, the width of which was 30 mm.
  • the packaging material was nylon and polyethylene laminate, the layer thicknesses of which were 20 and 70 microns.
  • the excess pressure of the carbon dioxide inside the package rose 0,5 m VP, from where it dropped over about an hour, to normal the carbon dioxide partly dissolving into the fibres. A portion of the carbon dioxide escapes through the valves.
  • the aforementioned sensory evaluation was a mean figure given by a panel composed of 4-6 experts on the following scale of values

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Packages (AREA)
  • Signal Processing Not Specific To The Method Of Recording And Reproducing (AREA)
  • Coupling Device And Connection With Printed Circuit (AREA)
  • Color Television Systems (AREA)
  • Auxiliary Devices For And Details Of Packaging Control (AREA)

Abstract

A method for packaging of meat so that with the aid of pressurised carbon dioxide in the packaging (1) its preservation time is lengthened. The excess pressure of the carbon dioxide existing in the package at the beginning is discharged through its valve (2). The excess pressure is achieved by adding a sufficient amount of carbon dioxide ice into the package. The excess pressure is most suitably held in the package over a period of 0, 5 - 1,0 hours.

Description

  • This invention concerns a method for the packaging of meat, so that its preservation life is lengthened with the aid of carbon dioxide.
  • An earlier method is known for meat packaging in a gas-tight pack when the preservation life of the meat is improved by adding into the package a protective gas, for example with the aid of carbon dioxide. The carbon dioxide reduces the pH value at the meat surface when microbic growth is reduced. A method has been described in GB publication 1 186 978 in which a mixture of oxygen and carbon dioxide is used as a protective gas.
  • From earlier on a valve-packaging is also known which has been used for gaseous or gas-forming fluid packaging. The packaging is described in GB publication 956123.
  • The purpose of this invention is to make the influence of the protective gas more effective for improvement of meat preservation. It is characteristic to the method according to the invention that the excess pressure of the carbon dioxide gas present in packaging at the beginning discharges through the valve in it. Due to the excess pressure the dissolution of the carbon dioxide into the meat is improved.
  • In using a gas-tight valved packaging for the preservation of fresh meat, so that a sufficient quantity of carbon dioxide ice is placed in the package together with the meat, as much as doubled preservation lives are attained. On the basis of researches performed at Helsinki University the preservation method is particularly well-suited to the preservation of pork meat.
  • The increased preservation is founded on the influence of the excess pressure gasification of the carbon dioxide on the passification of the bacterial flora. It is of fundamental significance in the method in question that excess pressure is formed in the packaging for 0.5-1 h, which conclusively improves the effects of the carbon dioxide.
  • The excess pressure can be regulated by changing the construction of the valve.
  • It is an advantage of this method, as compared to normal gas packaging, that an excess quantity of carbon dioxide is added which can discharge under pressure through the valve.
  • The invention and its details are described more closely in the following by referring to the drawings in which:
    • Fig. 1 presents one valve packaging to be applied for use in the method and Figures 2-4 present schematically alternative solutions for locating the valves.
  • The gas- and aroma-tight packaging material is composed of a simple gas-tight plastic film or its various laminations. The package is furnished with a special gas valve. The package is formed and closed by seaming, for example by heat seaming or by gluing. The valve is formed together with the seaming in such a way that at a suitable position a labyrinthine passage is formed in the package. In the accompanying drawings the packaging is marked with reference number 1 and the passage formed by the valve is at the area 2. The opening connecting to the packaging space to be used is at 3 and the opening to the outside air is at 4.
  • The meat to be packed is placed in the package together with the carbon dioxide ice and the package is closed and the air extracted from it as carefully as possible. The carbon dioxide ice gasifies inside the package. As the pressure rises inside the gas can slowly discharge into the surrounding space along the labyrinth. When the pressure has equalised the film materials of which the labyrinth are composed are pressed fast together and they close the passage. The time of the carbon dioxide discharge can be regulated by suitably selecting the length of the valve labyrinths 2 and the size of the openings 3 and 4.
  • The packaging material can be, for example, laminates, in which the polyamide- or polyester film and polyethylene film, are laminated together, or polyamide and polypropylene film. The package is furnished to advantage with at least two valves (Figures 2-4).
  • The following example illustrates more closely an application according to the invention.
    • Example
  • A 2 kg pork chop line was packed with the aforementioned method so that 15 g carbon dioxide ice was added in the valve package. The size of the package used was 300 x 400 mm. The package had a double valve according to the invention, the width of which was 30 mm. The packaging material was nylon and polyethylene laminate, the layer thicknesses of which were 20 and 70 microns.
  • The excess pressure of the carbon dioxide inside the package rose 0,5 m VP, from where it dropped over about an hour, to normal the carbon dioxide partly dissolving into the fibres. A portion of the carbon dioxide escapes through the valves.
  • In performance of sensory and microbiological tests the following results were achieved with various preservation times:
    Figure imgb0001
  • The aforementioned sensory evaluation was a mean figure given by a panel composed of 4-6 experts on the following scale of values
    • 3 = normal
    • 2 = slightly changed
    • 1 = clear change
    • 0 = strong change
      Figure imgb0002
  • As a conclusion, it can be noted that the pork meat was well preserved in the package. The above results are mean values of several measurements.

Claims (3)

1. A method for packaging of meat so that its preservation life is extended by means of carbon dioxide in the package (1), the carbon dioxide being formed for instance by adding carbon-dioxide ice into the package, characterized in the following combination:
a) a package (1) is formed of air-tight film by seaming, and a valve (2) in the form of a labyrinthine passage composed of the film material is formed in the package simultaneously with the seaming '
b) the meat is packaged into the package (1),
c) air is extracted from the package,
d) overpressure of carbon dioxide is initially maintained in the package,
e) the initial overpressure of carbon dioxide in the package then discharges from the package to normal through the valve in the package, and
f) after the overpressure has discharged, the valve is closed as the film materials of the passage get against each other.
2. A method according to claim 1, characterized in that the overpressure of carbon dioxide is maintained in the package (1) for about 0,5-1,0 hours.
3. A method according to claim 1 or 2, characterized in that the overpressure of carbon dioxide is first about 0,5 m water column.
EP85110873A 1984-09-12 1985-08-29 A method for the packaging of meat Expired EP0174559B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT85110873T ATE41130T1 (en) 1984-09-12 1985-08-29 METHOD OF PACKING MEAT.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI843576 1984-09-12
FI843576A FI73940C (en) 1984-09-12 1984-09-12 Procedure for packing meat

Publications (3)

Publication Number Publication Date
EP0174559A2 EP0174559A2 (en) 1986-03-19
EP0174559A3 EP0174559A3 (en) 1987-09-30
EP0174559B1 true EP0174559B1 (en) 1989-03-08

Family

ID=8519595

Family Applications (1)

Application Number Title Priority Date Filing Date
EP85110873A Expired EP0174559B1 (en) 1984-09-12 1985-08-29 A method for the packaging of meat

Country Status (5)

Country Link
EP (1) EP0174559B1 (en)
AT (1) ATE41130T1 (en)
DE (1) DE3568560D1 (en)
DK (1) DK170815B1 (en)
FI (1) FI73940C (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0275350A3 (en) * 1987-01-20 1989-03-15 Teepak, Inc. Containers and methods for packaging perishable foodstuffs for enhanced shelf-life
AU3529989A (en) * 1988-05-31 1989-12-07 Robert John Hunt Improved gas venting means for plastic bags
US6023915A (en) * 1998-10-29 2000-02-15 Colombo Edward A Modified atmosphere packaging method
DE202008008303U1 (en) * 2008-06-20 2008-09-04 Nordfolien Gmbh Ventable packaging
WO2012088452A1 (en) * 2010-12-23 2012-06-28 Illinois Tool Works Inc. Collapsible article container
EP3270709B1 (en) * 2015-03-17 2019-05-08 Praxair Norge AS Packaging method using dry ice snow
US10925300B2 (en) 2017-10-03 2021-02-23 Tyson Foods, Inc. Packaging with pressure driven oxygen egress

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH351533A (en) * 1956-11-19 1961-01-15 Platel Charles Packing process
US3610516A (en) * 1969-05-26 1971-10-05 Joseph J Esty Container for perishable products
JPS4862596A (en) * 1971-08-16 1973-08-31
DE2244601A1 (en) * 1972-09-12 1974-03-21 Hesser Ag Maschf PROCESS FOR MANUFACTURING LOW OXYGEN PACKAGING
FR2512424A1 (en) * 1981-09-10 1983-03-11 Collet Cafes VACUUM PACKAGING BAG

Also Published As

Publication number Publication date
DK406485A (en) 1986-03-13
DK406485D0 (en) 1985-09-06
ATE41130T1 (en) 1989-03-15
FI843576L (en) 1986-03-13
FI73940C (en) 1987-12-10
FI843576A0 (en) 1984-09-12
EP0174559A3 (en) 1987-09-30
EP0174559A2 (en) 1986-03-19
DE3568560D1 (en) 1989-04-13
DK170815B1 (en) 1996-01-29
FI73940B (en) 1987-08-31

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