EP1175340B1 - Emballage pour augmenter la duree de stockage d'aliments - Google Patents

Emballage pour augmenter la duree de stockage d'aliments Download PDF

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Publication number
EP1175340B1
EP1175340B1 EP00949832A EP00949832A EP1175340B1 EP 1175340 B1 EP1175340 B1 EP 1175340B1 EP 00949832 A EP00949832 A EP 00949832A EP 00949832 A EP00949832 A EP 00949832A EP 1175340 B1 EP1175340 B1 EP 1175340B1
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European Patent Office
Prior art keywords
film
food
meat
pouch
contact layer
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German (de)
English (en)
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EP1175340B2 (fr
EP1175340A2 (fr
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Carlos Alberto Di Tella
Gerardo Carlos Seidel
Ricardo Hugo Marcantonelli
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Plasticos Dise SA
EIDP Inc
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Plasticos Dise SA
EI Du Pont de Nemours and Co
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems

Definitions

  • This invention relates to packaging of food products, specifically food products containing protein, and more specifically fresh red meat, that enhances the refrigerated shelf life of such foods.
  • plastic film In the modern distribution and marketing of food products, many different packaging materials are used.
  • One type of food packaging material is plastic film.
  • plastic film Many different kinds of plastic film are used, varying both in composition and structure, and depending on the specific application.
  • Polyvinyl chloride (PVC) film is a predominant plastic film used to wrap retail-cut red meat and other products like fresh fish or poultry.
  • PVC is low-cost relative to other plastic films and has many desirable properties such as clarity, oxygen transmission, flexibility, toughness, heat sealability, elastic recovery and processability.
  • Traditionally, PVC films are used in a polystyrene foam tray/overwrap application which has several drawbacks. The packages wrapped in this fashion have both poor seal integrity, i.e., they often leak, and poor abuse resistance, i.e., they often become punctured or tear. The poor seal integrity of PVC overwrap films arises because the PVC is tack welded rather than hermetically sealed.
  • liquid purge or juices which exude from the meat products will leak through a tack sealed PVC overwrapped tray and result in a package that is unsightly and messy from a consumer viewpoint, and has limited shelf life. Futher, the packages require absorption pads to absorb purge.
  • the shelf life for fresh red meat, wrapped in PVC is at best only a few days.
  • Freshly-cut red meat has a purple-red color which relatively few ultimate consumers would associate with freshness. This color quickly changes to the generally-acceptable bright red color when the fresh meat is oxygenated by exposure to air, which changes myoglobins in the meat to oxymyoglobins. This change is generally referred to as "blooming.”
  • the refrigerated shelf life of such meat packaged in conventional polystyrene foam trays with PVC overwrap is relatively short, lasting at best about 2-3 days. Thus, better alternatives to PVC are sought.
  • High-density polyethylene (HDPE) is much too inelastic and lacking in heat sealability to be useful as a commercial wrap, while the various low density polyethylenes, e.g. low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), ultra low-density polyethylene (ULDPE), etc., do not possess sufficient elastic recovery, and the film retains impressions or dents caused by handling of packaged goods by potential purchasers while inspecting the contents, thereby reducing the sale value of the food products.
  • LDPE low-density polyethylene
  • LLDPE linear low-density polyethylene
  • ULDPE ultra low-density polyethylene
  • the use of non-toxic plasticizers, such as corn oil has not proven satisfactory, particularly with respect to temperature stability.
  • the packages must have integrity and shelf-appeal.
  • the packaging of food articles such as poultry, fresh red meat, and processed meat products requires tough, puncture resistant, yet flexible, film materials.
  • the film materials should be suitable for use in fabricating bags or pouches for packaging such food articles by the shrink-wrap method.
  • the shrink-wrap method is predicated upon the heat-shrinking property of the bag.
  • Food products are placed in the bag and thereafter exposed to heat, such as a flow of hot air, infra-red radiation, hot water and the like, thereby causing the bag to shrink and come into intimate contact with the contours of the food article.
  • Packages prepared by this method have desirable shelf-appeal, which adds to sale value of the wrapped article.
  • the package contents are kept in a hygienic condition, and shoppers can examine the quality of the food article from all angles.
  • the film material must be stretchable in order to provide a shrinkable film that will heat-shrink within a specified range of percentages, e.g. from about 30 to 60 percent at 90°C in both the machine and transverse directions.
  • the film must be heat sealable in order to be able to fabricate bags from the film, and the heat sealed seams must not pull apart during the heat shrinking operation,
  • the film must resist puncturing by sharp edges, such as bone edges, during the heat-shrinking operation.
  • Lustig et al. U.S. Pat. No. 4,963,419 discloses a multi-layer film for use in packaging primal and subprimal meat cuts.
  • the films disclosed in Lustig aim to mimimize the transmission of oxygen to prevent spoilage.
  • the multi-layer film comprises a first outer layer containing a heat-sealable thermoplastic polymer; a core layer comprising an oxygen barrier film; and a second outer layer comprising an ethylene polymer having siloxane cross-linking bonds.
  • the multi-layer film contains a second core layer containing an ethylene vinyl acetate copolymer, located between the barrier core layer and the second outer layer.
  • Bivac® packaging system for packaging frozen fresh meats.
  • the Bivac® method involved packaging freshly-cut red meat in ionomer film, vacuum sealing and immediately flash-freezing the package. This method captured the red color and freshness of the freshly-cut red meat and maintained it in this state when stored at 0°F (-17.8°C) and not exposed to light for six months or more.
  • the ionomer film used in the Bivac® was mono-layer with essentially no shrinkage. Skin-packaging apparatus and methods covering the Bivac® process are disclosed in U.S. Patents 3,491,504, 3,706,174 and 4,069,643, the latter two aimed at packaging large items such as subprimals of meat.
  • the invention herein provides a method for packaging fresh food to enhance the refrigerated shelf life of such food comprising:
  • the invention also provides a package for fresh red meat or poultry to enhance the refrigerated shelf life of such food comprising:
  • copolymer means a polymer polymerized from two or more monomers, and includes terpolymers.
  • directly copolymer means a copolymer made by polymerization of monomers together, at the same time, as distinct from a graft copolymer where a monomer is polymerized on an existing polymer chain.
  • Ethylene/acid copolymers and their corresponding ionomers are well known in the art to be copolymers of ethylene with an olefinically unsaturated organic mono- or di-acid such as acrylic or methacrylic acid, or maleic acid or fumaric acid or their anhydrides, the acid (or anhydride) comprising 0.5 to 50 mole percent of the total polymeric material.
  • the ethylene/acid copolymers and their methods of preparation are well known in the art and are disclosed in, for example, U.S. Pat. Numbers 3,264,272, 3,404,134, 3,355,319 and 4,321,337.
  • the copolymers are termed ionomers when the acid is neutralized in whole or in part to produce a salt.
  • the cations for said salts are usually metal ions such as sodium, potassium, zinc or the like.
  • Suitable acid copolymer and ionomers are available from the DuPont Company under the trade names Nucrel® and
  • ionomer is also meant to include terionomers in which a third unsaturated monomer has been copolymerized with ethylene and unsaturated acid.
  • these monomers are vinyl acetate and (meth)acrylate esters such as methyl acrylate, ethyl acrylate and isobutyl acrylate.
  • Surlyn® 1855 is a zinc-neutralized terionomer containing 10 wt. % copolymerized isobutyl acrylate.
  • Blends of these terionomers with dipolymer ethylene-unsaturated acid ionomers are also included within the definition, such as blends of Surlyn® 1855 (terionomer) with Surlyn® 1707 (dipolymer ionomer).
  • blow-up ratio is meant the ratio of the diameter of a film tube in blown film manufacturing after expansion to the diameter of the film prior to expansion, wherein the expansion is typically effected by air under pressure.
  • purge is meant any liquid, juices, blood, etc. that are expelled from meat or poultry over time.
  • high shrinkage is meant film shrinkage greater than 30% in each of the machine and transverse direction.
  • cold chain is meant maintaining the environmental temperature of the food product and/or resulting package in the range of 0°C to 8°C, preferably 0°C to 6°C, and more preferably 0°C to 4°C.
  • vacuum sealing any method of sealing films in an evacuated chamber, typically achieved by a heated sealing bar or wire to seal two layers of film, but also including applying mechanical seals, such as a metal or plastic clip, to effect hermetic closure of the films.
  • mechanical seals such as a metal or plastic clip
  • the invention herein provides a method for packaging fresh food to enhance the refrigerated shelf life of such foods.
  • packaging of protein-containing foods such as fresh meat and poultry.
  • Present methods of packaging fresh meat in retail stores usually allow a maximum shelf life of 2-3 days.
  • shelf life of food products varies and is limited. In a retail environment, food shelf life is that finite time that a product remains of satisfactory sale quality before retail purchase.
  • the shelf life of a food product depends on its chemical nature and the way it has been processed, packaged, distributed and stored. Processed foods (canned, dried, frozen) have limited shelf life in terms of food quality. They may lose some nutritive value and undergo subtle chemical and physical changes on long-term storage even though they may not be spoiled. Fresh foods, being more fragile, spoil primarily by bacterial deterioration (usually evidenced by off-odor) which reduces their quality.
  • the shelf life of pre-packaged fresh meats is influenced by microbial growth and environmental temperature. Microorganisms decrease shelf life by causing discoloration due to the oxidation of the meat pigment myoglobin to metmyoglobin. The environmental temperature affects the microbial growth rate, and hence the degradation of the meat itself. A foul-smelling odor may be detected at the first signs of degradation of the meat.
  • the microorganisms primarily responsible for bacterial degradation in packaged meats include: homo and heterofermentative lactobacilli, aeromonas, pyschrotrophic enterobacteriaceae, yeasts, molds, listeria, facultative anaerobes, clostridium bacillus, and lactobacillus. The microorganisms most likely to flourish under refrigerated conditions, are primarily the psychrophilics, chiefly of the genus pseudomonas.
  • the practical shelf life is affected by consumer preferences, one of which is the preference for the bright red color of meat that has bloomed.
  • Four parameters are known to influence meat color: surface dehydration, temperature, oxygen requirements of the meat and bacterial contamination. Slight dehydration may be considered helpful for desirable fresh meat color, but is deleterious when it occurs to any great extent. Color changes are effected in a number of ways. Sanitation in the packaging operation is of paramount importance in maintaining satisfactory color. A close relationship between the number of Pseudomonas sp, present on beef cuts and the rate of discoloration has been observed. The choice of lighting will also affect the meat color. Incandescent light in close proximity can cause rapid discoloration because the heat generated by the lights increase the surface temperature of the meat.
  • Ultraviolet light can cause rapid discoloration, even though it can control microbial growth on the meat surface. See, N.G. Marriott et al., "Color Stability of Prepackaged Fresh Beef as Influenced by Pre-Display Environments", Food Technology, Vol. 21, No. 11, pp. 104-106 (1967).
  • the number of Pseudomonas sp are also known to influence the development of foul smelling odors, an indication to the consumer of meat deterioration. Eliminating the growth of the pseudomonas should delay the development of unpleasant odors and hence extend the shelf life for such meats.
  • the method provides a film structure having one or more layers, wherein one layer is a food contact layer, the food contact layer ensures good contact and adhesion between the packaging film layer and the fresh food (most likely due to both the composition of the food contact layer and high shrinkage of the film structure), the film structure has an optimal rate of oxygen transmission to the fresh food, while heating to shrink and/or seal the packaging film structure is minimized and the packaged food is maintained in a "cold chain" under normal sanitation procedures.
  • the refrigerated shelf life typically in a retail environment, is prolonged or enhanced because, e.g., in the case of red meat, fresh odor, color and appearance of the meat is retained for a longer time period than is possible with conventional packaging methods.
  • Conventional packaging e.g. plasticized PVC, generally provides a refrigerated shelf life for red meat of about 2-3 days.
  • the technology of the invention herein can be expected to extend the refrigerated shelf life for red meat to about 4-6 days, or perhaps even longer.
  • the rate of oxygen transmission to the fresh food is achieved by the use of a film structure having one or more layers wherein one layer is a food-contact layer comprising an ionomer or acid copolymer film, provided the other layers in a multi-layer film have the same or higher oxygen transmission.
  • the ionomer or acid copolymer film, and thereby the film structure preferably has an oxygen transmission rate ranging from 1500 to 9000 cc/m 2 -day-atm, more preferably 2000 to 6000, and most preferably 2500 to 5500 cc/m 2 -day-atm for a 40-55 micron thick film tested at 23°C and 50% relative humidity per ASTM D-3985.
  • films made from DuPont Surlyn® ionomer resin particularly Surlyn® 1707 ionomer resin, and DuPont Nucrel® acid copolymer resin, both commercially available from DuPont, Wilmington, DE.
  • a monolayer film made from a blend of Surlyn® 1707 and terionomer Surlyn®. 1855 is also suitable.
  • the ionomer or acid copolymer film ranges from 40-70 microns in thickness.
  • ionomer or acid copolymer film is advantageous for packaging protein-containing food products since these films adhere well to the food, and can thereby help to minimize purge and extend shelf life. So long as the heating used to seal and/or shrink the film in packaging the food is minimized (both in duration and temperature), the method of packaging fresh food, particularly fresh red meat claimed herein can extend the refrigerated shelf life of such meats. This is especially useful for packaging meats for retail sale, though this method would be equally useful for packaging subprimal and primal meat cuts, which are often then enclosed in oxygen-impermeable "mother bags", for transport from slaughter houses to retail markets.
  • the invention herein may also be used to package retail cuts of meat that may then be enclosed in oxygen-impermeable "mother bags", preferably flushed with CO 2 or other inert gas. This would facilitate meat preparation at regional locations and subsequent transport to retail markets. In this way, the packaged retail cuts of meat prepared at the regional locations can be considered "case ready”.
  • the film structure is preferably a monolayer film, though multilayer films are contemplated. Additional layers of films comprising polyethylenes, ethylene vinyl acetate, and/or polyethylenes made with metallocene catalysts may be used, often to impart bulk or mechanical integrity. If a coextrusion is employed, the innermost layer contacting the food (“food contact layer”) should be made of acid copolymer or ionomer, and the oxygen transmission rate of the other layers must be the same or more than that of the food contact layer, such that the oxygen transmission rate (“OTR”) of the total film must be in the range specified above.
  • food contact layer should be made of acid copolymer or ionomer, and the oxygen transmission rate of the other layers must be the same or more than that of the food contact layer, such that the oxygen transmission rate (“OTR”) of the total film must be in the range specified above.
  • the food contact layer is preferably an acid copolymer film or ionomer film, more preferably an ionomer film, and most preferably a high-shrinkable ionomer film.
  • the ionomer resin used in the preferred films preferably has a melt index ranging from 0.7 to 3.0 dg/min (by ASTM 1238, condition e) and density ranging from 0.94 to 0.96 g/cc.
  • the food contact layer may optionally comprise additional polymers or additives (e.g., color concentrates, UV stabilizers, anti-stat agents or other processing aids) so long as they do not affect the basic and novel characteristics of the food contact layer as explained herein.
  • additional polymers or additives e.g., color concentrates, UV stabilizers, anti-stat agents or other processing aids
  • polyolefins or olefin copolymers containing a copolymerized unsaturated ester or higher olefin comonomer could be blended with the acid copolymers or ionomers, so long as the key characteristics of the acid copolymer or ionomers were not affected.
  • up to 30% by weight of polyolefin, based on the total weight of the food contact layer could be added without adverse consequences.
  • the films may be fabricated using blown film technology, typically covering blow-up ratios (BURs) from 2.5:1 to 4:1, as well as technology using high BURs, e.g., greater than 4:1, and biaxial-orientation techniques, wherein the higher BUR's are preferred.
  • BURs blow-up ratios
  • high BURs e.g., greater than 4:1
  • biaxial-orientation techniques wherein the higher BUR's are preferred.
  • Biaxially-oriented films may also be made by a tenter-frame technique, such as that used for oriented polypropylene.
  • the fresh food product is enclosed within the film structure, the film structure being multilayer or preferably monolayer.
  • the film structure being multilayer or preferably monolayer.
  • this is accomplished by using two rolls of film structure which are draped around the food and sealed along the longitudinal ends to form a tube, and subsequently cut between food items to separate them, or by using bags or pouches of the film structure having an opening to introduce the food product, among other methods.
  • the same could also be accomplished by methods employing a single roll of film which is folded to form a tube surrounding the food items, sealed along the longitudinal end, and subsequently cut between food items.
  • the film structure is vacuum sealed on the perimeter to achieve a sealed pouch encasing the food. This is typically accomplished by sealing with a heated bar or wire in a vacuum chamber. Alternatively, a metal or plastic clip can be used to effect the hermetic closure of a pouch or tube. The vacuum is thereby applied during sealing, and after removing the sealed pouch from the vacuum chamber, atmospheric pressure causes the sealed pouch to collapse around the food and remains in intimate contact with the food.
  • shrinkable films heat is applied after the vacuum-sealing to shrink the sealed pouch, e.g., by passing the sealed pouch through a hot air tunnel. This ensures intimate contact between the food product and the sealed pouch, in addition to that provided from the vacuum sealing.
  • the shrinkable film preferably has a shrinkage of at least 25% in each of the machine and transverse directions, and more preferably has a shrinkage ranging from 30% to 70% in each of the machine and transverse directions.
  • a secondary seal is effected by application of heat to the sealed pouch, which causes the two layers of the bag or pouch that are not in contact with the fresh food product to seal, i.e. a "secondary seal" in addition to the seal on the perimeter.
  • a secondary seal in addition to the seal on the perimeter.
  • the heat application will be conducted by using a heated tunnel or bath, though any suitable method of heating is contemplated, e.g., infra-red heating.
  • any suitable method of heating is contemplated, e.g., infra-red heating.
  • the amount of heat is minimal and is applied for a minimal amount of time.
  • the heat is applied only for a time sufficient to shrink shrinkable film or to effect a secondary seal for non-shrinkable film.
  • the package is returned to the cold chain.
  • the time for heating is minimized to minimize the heat experienced by the food and any potential bacteria growth.
  • the required temperature and time will depend on many factors, e.g., the thickness and composition of the film structure itself, the types of heating apparatus used, as well as the meat cut selected.
  • the resulting package has high integrity and effectively contains the purge (i.e. juices that exude from meat over time) within the meat. This is also believed to help maintain the freshness and maximize the refrigerated shelf life of the meat.
  • the purge i.e. juices that exude from meat over time
  • the cations used in the ionomer film are preferably sodium or zinc, or mixtures thereof.
  • the present invention also provides a package for fresh red meat or poultry.
  • the package comprises the meat or poultry encased in a sealed film pouch having one or more layers.
  • One layer is a food contact layer comprising an acid copolymer or ionomer film, preferably ionomer film, wherein the film pouch has an oxygen transmission rate of 1500 to 9000 cc/m 2 -day-atm (preferably 2000-6000 cc/m 2 -day-atm) for a 40-55 micron thick film tested at 23°C and 50% relative humidity per ASTM D-3985, and preferably high shrinkage.
  • the film pouch is preferably made by an extrusion blown process employing a blow-up ratio (BUR) in the range of 3 to 7.
  • BUR blow-up ratio
  • the food pouch preferably comprises a biaxially-oriented heat-shrinkable film.
  • the shrinkage is preferably in the range of 25% to 70% in each of the machine and transverse directions.
  • the meat was cut in a refrigerated area. Vacuum sealing and thermal shrinking of the packages was conducted outside of the refrigerated area, though the time was kept to a minimum, i.e., no more than a few minutes. The shrinkage time and temperature was selected to minimize thermal damage to the meat samples.
  • the samples were then kept at 4°C for the length of the test inside a lighted, refrigerated area within a commercial supermarket. Special lighting that reduces light-induced damage to meat was used.
  • the refrigerated chambers got two de-icing cycles per day in which warm air at 15°C was released for 10 minutes.
  • Example 4 Comparison of shrinkable crosslinked EVA bags (50 microns thick; commercially available from Cryovac and other converters), Comparative Example D, and highly shrinkable monolayer bags made from DuPont Surlyn® 1707 ionomer resin (55 micron thick), Example 4.
  • Meat cut selected top round. Testing was done in triplicate samples and run for a total of six days. Meat samples were maintained in refrigerated shelves for a period of 6 days. The temperature of the meat in these shelves was controlled at 4-5°C. Cold chain was well maintained during the whole process, from the cutting of the meat slices to the storage. Special lighting (low UV) used.
  • the two types of packages were compared in terms of color and general appearance of the meat, as well as odor, after opening the package, by each judge.
  • the EVA package showed a significant presence of liquid purge (blood) and a much more loose (less shrinking force left) appearance than the Surlyn® ionomer package.
  • the meat color was similar in both sets and considered acceptable by two supermarket meat managers. All the EVA packages showed a very poor film to meat adhesion, in contrast with the excellent adhesion observed in the Surlyn® ionomer bags.
  • Meat cuts selected: Sirloin steaks, ground beef, eye of round and rump.
  • the meat packages were stored in a refrigerated area at 5+/-1°C with special low UV lighting. Package evaluation was done after 5 and 8 days in storage. A veterinarian, several meat managers from a supermarket and three marketing people from the converter participated in the evaluation of the packages. Rating was done on color, odor, texture and general appearance of the meat. The ranking criteria was selected along the following guidelines:
  • Oxygen transmission rates were measured for various ionomer films.
  • a film of 19% ethylene vinyl acetate (EVA) was also tested as Comparative Example H.
  • Surlyn® 1707 ionomer film bag (BUR 7) 3500-6000 10.
  • the packaged meat was stored under standard refrigeration conditions (approximately 2°C) at a local supermarket. Daily, two duplicate packages of each food and wrap were retrieved from the supermarket and transported back to the lab under refrigerated conditions for immediate testing.
  • Ground beef packaged in both PVC and Surlyn® ionomer film yielded similar mesophilic microbial profiles over the course of seven days. Top round results were similar through the first five days; day six and seven results were variable.
  • Ground Beef Results mesophilic psychrophilic Package type Day Total cfu/g coliform cfu/g Ecoli cfu/g Total cfu/g PVC Comp. Ex. J 1 1.30E+05 45 45 2 1.90E+05 35 35 3 4.00E+05 45 45 4 5.60E+05 45 45 1.30E+05 5 8.90E+05 45 55 6 2.60E+06 25 25 7 1.40E+06 25 25 1.30E+06 Surlyn® Ex.
  • psychrophilic counts were at least an order of magnitude lower for meats packaged in Surlyn® ionomer film v. PVC. Standard refrigeration conditions favor the growth of these microorganisms over the others tested, and thus the psychrophilic counts more closely reflect the difference in the two packaging methods. Also, it is the psychrophilics, specifically the pseudomonas, that are related to the development of a foul odor, which helps explain the odor differences noticed in these examples and the previous examples.
  • the packaged steaks were held under simulated retail display at 2-3°C for a total of 8 display days (Day 0 through Day 7).
  • Samples were placed in a retail refrigerated open-top display case (8-ft (2.44-m) length, Unit Model DMF8, Tyler Refrigeration Corporation, Niles, MI), which automatically defrosted four times per day at 6 hour intervals.
  • Lighting parameters used during display included 1614 lux (150 ⁇ 5 foot candles; Model 201, General Electric, Cleveland, OH) light intensity (Philips, 40W Deluxe Warm White).
  • the actual display case temperatures were monitored continuously using temperature loggers.
  • Pseudomonas sp is an important agent of deterioration in fresh red meat because the bacteria is responsible for undesirable odors and flavors associated with spoilage. Consequently, inhibiting the growth of Pseudomonas sp should reduce the develpoment of a foul odor and extend the shelf life for such meats.
  • Coextruded films with Surlyn® 1707 (MI 0.9) as the "food contact layer” (20% thickness), Elvax® 3135X (MI 0.35; 12% VA, EVA resin) in the middle (60% thickness), and Affinity® (metallocene ethylene copolymer produced by DOW, (MI1.0) as the outside layer (20% thickness) were tested for gloss and mechanical properties.
  • the total film thickness of the coextruded films was 55 microns.
  • the layer thickness distribution required the Surlyn® layer to be 20-50% of the total thickness with the other two layers divided to provide a good balance of desired properties, i.e., mechanical, optical, and OTR.

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  • Mechanical Engineering (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Wrappers (AREA)
  • Manufacture Of Macromolecular Shaped Articles (AREA)
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Claims (16)

  1. Procédé d'emballage d'aliment frais pour augmenter la durée de stockage au réfrigérateur de cet aliment comprenant les étapes suivantes:
    a. incorporation de l'aliment dans une structure de film ayant une ou plusieurs couches, dans laquelle une couche est une couche en contact avec l'aliment qui comprend un polymère choisi parmi le groupe constitué d'ionomères, de copolymères acides, et de mélanges ou de copolymères comprenant des ionomères et/ou des copolymères acides ;
    b. scellage sous vide de la structure de film sur son périmètre pour obtenir un sachet scellé recouvrant l'aliment ;
    c. application de la chaleur minimale pendant un temps minimal nécessaire pour rétracter le sachet scellé et/ou effectuer un second scellage, selon le cas, de sorte que la surface de l'aliment soit placée en contact intime avec la couche en contact avec l'aliment et ne contienne aucune purge ; et
    d. maintien d'une chaíne froide tout au long des étapes a. à c. et après cela, maintien pendant le temps minimum requis à la chaleur de l'étape c.
  2. Procédé selon la revendication 1 dans lequel la structure de film est obtenue par un procédé d'extrusion-soufflage utilisant un taux de soufflage (BUR) dans l'intervalle d'environ 3 à environ 7.
  3. Procédé selon la revendication 1 dans lequel le sachet scellé est recouvert d'un «sac mère» imperméable à l'oxygène.
  4. Procédé selon l'une quelconque des revendications 1-3 dans lequel la couche en contact avec l'aliment comprend un ionomère.
  5. Procédé selon l'une quelconque des revendications 1-4 dans lequel l'aliment est une viande rouge ou une volaille fraíche.
  6. Procédé selon l'une quelconque des revendications 1-5 dans lequel la structure de film comprend un film étiré de manière biaxiale rétractable à la chaleur.
  7. Procédé selon la revendication 6 dans lequel la structure de film a un taux de rétraction de 25% à 70% dans chacun des sens machine et transversal.
  8. Procédé selon la revendication 4 dans lequel l'ionomère est un terionomère ou un mélange d'un terionomère avec un ionomère dipolymère.
  9. Procédé selon la revendication 4 dans lequel la structure de film est une monocouche et est obtenue par un procédé d'extrusion-soufflage utilisant un taux de soufflage (BUR) dans l'intervalle de 3 à 7, la structure de film comprend un film étiré de manière biaxiale rétractable à la chaleur ayant un taux de rétraction d'au moins 30% dans chacun des sens machine et transversal, a une vitesse de transmission de l'oxygène variant de 2000 à 6000 cm3/m2-jour-atm pour un film de 40-55 microns testé à 23°C et 50% d'humidité relative selon l'ASTM D-3985 et l'aliment est de la viande rouge fraíche.
  10. Emballage pour de la viande rouge ou de la volaille fraíche pour augmenter la durée de stockage au réfrigérateur d'un tel aliment comprenant :
    (a) de la viande rouge ou de la volaille fraíche ;
    (b) un sachet d'un film scellé sous vide recouvrant la viande ou la volaille crue, ledit sachet ayant une ou plusieurs couches, dans lequel une couche est une couche en contact avec l'aliment qui comprend un film comprenant un polymère choisi parmi le groupe constitué d'ionomères, de copolymères acides, de mélanges ou de copolymères comprenant des ionomères et/ou des copolymères acides, et la couche en contact avec l'aliment est en contact intime avec la viande rouge ou la volaille fraíche.
  11. Emballage selon la revendication 10 dans lequel le sachet de film est obtenu par un procédé d'extrusion-soufflage utilisant un taux de soufflage (BUR) dans l'intervalle de 3 à 7.
  12. Emballage selon l'une quelconque des revendications 10-11 dans lequel le sachet de film comprend un film étiré de manière biaxiale rétractable à la chaleur.
  13. Emballage selon l'une quelconque des revendications 10-12 dans lequel la couche en contact avec l'aliment comprend un ionomère.
  14. Emballage selon l'une quelconque des revendications 10-13 dans lequel le sachet de film est un film monocouche.
  15. Emballage selon la revendication 10 dans lequel le sachet de film est une monocouche et est obtenu par un procédé d'extrusion-soufflage utilisant un taux de soufflage (BUR) dans l'intervalle de 3 à 7, le sachet de film comprend un film étiré de manière biaxiale rétractable à la chaleur ayant un taux de rétraction d'au moins 30% dans chacun des sens machine et tranversal, a une vitesse de transmission de l'oxygène variant de 2000 à 5000 cm3/m2-jour-atm pour un film de 50 microns testé à 23°C et 50% d'humidité relative et le produit alimentaire est une viande rouge fraíche.
  16. Procédé pour augmenter la durée de stockage d'aliment frais comprenant les étapes de :
    a. incorporation de l'aliment dans une structure de film ayant une ou plusieurs couches, dans laquelle une couche est une couche en contact avec l'aliment, dans laquelle en outre la couche en contact avec l'aliment consiste essentiellement en un polymère choisi parmi le groupe constitué d'ionomères, de copolymères acides, et de mélanges ou de copolymères comprenant des ionomères et/ou des copolymères acides ;
    b. scellage sous vide de la structure de film sur son périmètre pour obtenir un sachet scellé recouvrant l'aliment ;
    c. application de la chaleur minimale pendant un temps minimal nécessaire pour rétracter le sachet scellé et/ou effectuer un second scellage, selon le cas, de sorte que la surface de l'aliment soit placée en contact intime avec la couche en contact avec l'aliment et ne contienne aucune purge; et
    d. maintien d'une chaíne froide tout au long des étapes a. à c. et après cela, maintien pendant le temps minimum requis à la chaleur de l'étape c ;
    dans lequel la structure de film est obtenue par un procédé d'extrusion-soufflage utilisant un taux de soufflage (BUR) dans l'intervalle de 3 à 7 et a une vitesse de transmission de l'oxygène (OTR), soit avant soit après l'étape c, variant de 1500 à 9000 cm3/m2-jour-atm pour un film de 40-55 microns testé à 23°C et 50% d'humidité relative selon l'ASTM D-3985.
EP00949832A 1999-04-30 2000-04-25 Emballage pour augmenter la duree de stockage d'aliments Expired - Lifetime EP1175340B2 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US13190299P 1999-04-30 1999-04-30
US131902P 1999-04-30
PCT/IB2000/000617 WO2000066432A2 (fr) 1999-04-30 2000-04-25 Emballage pour augmenter la duree de stockage d'aliments

Publications (3)

Publication Number Publication Date
EP1175340A2 EP1175340A2 (fr) 2002-01-30
EP1175340B1 true EP1175340B1 (fr) 2003-02-12
EP1175340B2 EP1175340B2 (fr) 2006-03-08

Family

ID=22451521

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00949832A Expired - Lifetime EP1175340B2 (fr) 1999-04-30 2000-04-25 Emballage pour augmenter la duree de stockage d'aliments

Country Status (7)

Country Link
EP (1) EP1175340B2 (fr)
JP (1) JP2003530272A (fr)
AR (1) AR023820A1 (fr)
AU (1) AU774119B2 (fr)
BR (1) BR0011206B1 (fr)
DE (1) DE60001402T3 (fr)
WO (1) WO2000066432A2 (fr)

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AT501597B1 (de) * 2003-09-25 2006-10-15 Die Kaesemacher Kaeseproduktio Verfahren zur herstellung eines verpackten lebensmittels

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US7045566B2 (en) * 2002-11-12 2006-05-16 E.I. Du Pont De Nemours And Company Moisture and gas permeable non-porous ionomeric films
US7338708B2 (en) 2003-03-05 2008-03-04 Cryovac, Inc. Thick shrink film having high oxygen transmission rate
EP1555120A1 (fr) * 2004-01-13 2005-07-20 Van den Broek, Adrianus Theodorus Josephus Utilisation d'um matériau composite constitue d'un film pour emballage sous vide de viande fraíche et de poisson frais
DE102012105291A1 (de) * 2012-06-18 2013-12-19 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren, Vorrichtung und tragbares Messgerät zur Detektion biologischer Moleküle in Schichten eines Schichtsystems
PL2813362T3 (pl) * 2013-06-14 2020-05-18 Flexopack S.A. Folia termokurczliwa
DE102013022032A1 (de) * 2013-12-19 2015-06-25 Technische Universität Ilmenau Verfahren zum Nachweis von Fremdstoffen oder Degradationsprodukten in verkapselten Systemen sowie dessen Verwendung
EP4132866A1 (fr) 2020-04-07 2023-02-15 Cryovac, LLC Emballage et procédé de rétention de couleur de viande fraîche
CN117391547B (zh) * 2023-12-11 2024-09-03 山东恒发生物科技有限公司 一种多元化食用菌生产数据管理系统

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Also Published As

Publication number Publication date
AU6309100A (en) 2000-11-17
WO2000066432A2 (fr) 2000-11-09
JP2003530272A (ja) 2003-10-14
WO2000066432A3 (fr) 2001-10-04
DE60001402T2 (de) 2003-10-30
BR0011206B1 (pt) 2009-01-13
DE60001402D1 (de) 2003-03-20
BR0011206A (pt) 2002-03-05
EP1175340B2 (fr) 2006-03-08
AU774119B2 (en) 2004-06-17
DE60001402T3 (de) 2006-08-24
EP1175340A2 (fr) 2002-01-30
AR023820A1 (es) 2002-09-04

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