EP2345583B1 - Verpackungsverfahren von Geflügel - Google Patents

Verpackungsverfahren von Geflügel Download PDF

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Publication number
EP2345583B1
EP2345583B1 EP20110150862 EP11150862A EP2345583B1 EP 2345583 B1 EP2345583 B1 EP 2345583B1 EP 20110150862 EP20110150862 EP 20110150862 EP 11150862 A EP11150862 A EP 11150862A EP 2345583 B1 EP2345583 B1 EP 2345583B1
Authority
EP
European Patent Office
Prior art keywords
volume
tube
film
poultry
stage
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.)
Not-in-force
Application number
EP20110150862
Other languages
English (en)
French (fr)
Other versions
EP2345583A1 (de
Inventor
Boris Lemaire
Christophe Barbe-Richaud
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.)
Doux Frais
Original Assignee
Doux Frais
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Filing date
Publication date
Application filed by Doux Frais filed Critical Doux Frais
Publication of EP2345583A1 publication Critical patent/EP2345583A1/de
Application granted granted Critical
Publication of EP2345583B1 publication Critical patent/EP2345583B1/de
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/064—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of poultry
    • 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • 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
    • B65B53/00—Shrinking wrappers, containers, or container covers during or after packaging
    • B65B53/02—Shrinking wrappers, containers, or container covers during or after packaging by heat
    • B65B53/06—Shrinking wrappers, containers, or container covers during or after packaging by heat supplied by gases, e.g. hot-air jets
    • B65B53/063—Tunnels

Definitions

  • the invention relates to a process for packaging fresh poultry ready to cook to increase the time limit of consumption.
  • fresh poultry ready to cook means an entire naked poultry. These birds are usually wrapped in a food film and kept cool at a temperature of 0 ° C to + 4 ° C before consumption.
  • the food film used to package fresh, ready-to-cook poultry is a stretchable polyvinyl chloride film.
  • the shelf life for a fresh poultry ready to cook and packaged is typically about ten days.
  • the Applicant Company has now found that putting the poultry in a protective atmosphere in its hermetically sealed barrier film pocket always generates a "ballooned" pocket.
  • the Applicant Company has now shown that the best indicator of the vacuum is the level of CO 2 inside the packaging and that the latter decreases sharply during the first 48 hours after manufacture.
  • the content thus increases to 37% by volume after 48 hours.
  • This level of CO 2 continues to decline throughout the shelf life but stabilizes at around 27% in volume after approximately 18 days.
  • the main advantage of the process according to the invention lies in obtaining a final product whose visual appearance, especially at the end of its service life, has been improved compared to the process described in the French patent application. FR 08 52262 , while maintaining the life of the final product.
  • shelf life means the period between the date of slaughter of the product and the date when the product is no longer consumable either for bacteriological reasons or for organoleptic reasons.
  • This lifetime is determined according to a microbiological validation protocol defined according to standard NF 01-003.
  • the test consists of a search and counting of different germs. These measures take place on the day of slaughter, the day of the end of presumed life and 2 days after the date of end of life presumed for farm poultry. These measurements are made on two different productions with 5 samples. These measurements are made under the temperature conditions of 0 to + 4 ° C.
  • the germs sought under these conditions are hygienic indicators such as Pseudomonas, Escherichia coli, Staphylococci coagulase + and Salmonella (research on neck skin).
  • the reference value is 1 * 10 4 cfu / g for E-coli, 5 * 10 3 cfu / g for coagulase staphylococci + and 5 * 10 7 cfu / g for lactic flora.
  • the product is no longer consumable as soon as there are (1) 3 out of 5 samples with values between the reference value and 10 times the reference value for at least one of the desired seeds, or (2) a sample for which the value for a seed is greater than 10 times the respective reference value.
  • the shelf life is also determined by end-of-life organoleptic criteria to identify visual or olfactory impairment of the product.
  • the expression "increase in the service life” or “increase the shelf life” refers to a method of packaging fresh poultry to be cooked that does not include a step of sweeping the food film tube with CO 2 alone or in admixture with O 2 and / or N 2 .
  • poultry in the sense of the present invention includes, in particular, chicken, guinea fowl, cockerel, turkey, duck, capon, wild game such as quail and pheasant, and lagomorphs such as rabbit.
  • the preferred poultry are chicken, turkey and rabbit and especially chicken.
  • the term "protective atmosphere” any gas or gas mixture that improves the life of the packaged poultry. Such a gas or gas mixture is also referred to as “protective gas” or “protective gas mixture”.
  • the oxygen content of the protective atmosphere is 0 to 30% O 2 .
  • the creation of the protective atmosphere can be carried out by sweeping the tube or the bag with the protective gas or the mixture of protective gases or, in particular when using a bag, by suction of the ambient atmosphere followed by an injection of a protective atmosphere.
  • the gas used is CO 2 alone. It is thus possible to increase the life at a temperature of 0 to + 4 ° C of a fresh poultry ready to cook for three to seven days.
  • the life at a temperature of 0 to +4 ° C of a fresh chicken ready to cook is thus at least 13 days, preferably 14 to 18 days, and more preferably 15 to 16 days.
  • a mixture of CO 2 , N 2 and O 2 is used .
  • This mixture advantageously comprises from 50 to 10% by volume of CO 2 , from 20 to 10% by volume of N 2 , and from 30 to 80% by volume of O 2 , preferably from 50 to 30% by volume of CO 2 , 20 to 10% by volume of N 2 and 30 to 50% by volume of O 2 , and even more preferably about 50% by volume of CO 2 , about 20% by volume of N 2 and about 30% in volume of O 2 .
  • the service life at a temperature of 0 to +4 ° C of fresh poultry ready for cooking is thus increased by at least three to seven days.
  • the shelf life at a temperature of 0 to +4 ° C. of a fresh chicken ready to cook 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.
  • This mixture advantageously comprises from 50 to 90% by volume of CO 2 and from 50 to 10% by volume of N 2 , preferably from 60 to 90% by volume of CO 2 and from 40 to 10% by volume of N 2 , and 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 .
  • the service life at a temperature of 0 to +4 ° C of fresh poultry ready for cooking is thus increased by at least three to seven days.
  • the shelf life at a temperature of 0 to +4 ° C of a fresh chicken ready to cook is thus at least 13 days, preferably 14 to 18 days, and more preferably from 15 to 16 days according to the method of the invention.
  • the gas flow rate during the CO 2 injection sweeping step alone or in admixture with O 2 and / or N 2 is advantageously at least 100 l / min, preferably at least 120 l / min. min, and more preferably still 150 l / min.
  • the heat shrinkable and gas barrier film is advantageously a complex of polyolefin (polyethylene), polyolefin barrier (Ethylene Vinyl Alcohol) and polyolefin anti-fog (polyethylene).
  • the ready-to-cook fresh poultry is advantageously deposited on a support, such as an expanded polystyrene tray, before being introduced into the food film tube. It is then introduced with this support into said tube. It is however possible to introduce the poultry alone in the tube, without support. It is also possible to introduce poultry into the tube with any type of food support.
  • the sealing steps of the tube are carried out with means that are well known to those skilled in the art, such as welding means, such as for example a bar of welding or ultrasounds.
  • welding means such as for example a bar of welding or ultrasounds.
  • the sealing of the tube makes it possible to obtain a hermetically sealed package.
  • the ambient air including the controlled atmosphere inside the food film tube, is heated to a temperature between 150 and 190 ° C, preferably between 150 and 175 ° C, and even more preferably between 155 and 160 ° C.
  • the food film shrinks and tends around the poultry.
  • the temperature of the cold air is advantageously between 4 and 10 ° C.
  • the packaging method according to the invention comprises a residual gas evacuation step after the step of scanning the tube with CO 2 alone or mixed with O 2 and / or N 2 .
  • the amount of residual gas around the poultry is greatly reduced. This is particularly advantageous because the retraction of the food film around the poultry is all the better as the amount of gas around the poultry is low.
  • There are several methods for evacuating the residual gas around the poultry The most commonly used method is to press the poultry into the film tube before performing the step of sealing the second end of the film tube.
  • the inventors have found that in less than six hours, the adsorption of CO 2 is not yet sufficiently advanced. There is therefore still a surplus of gas which avoids or at least limits the formation of folds at the film level. Beyond eighteen hours, the very advanced adsorption of CO 2 has established a vacuum set that is too significant to allow the film to shrink a second time at a temperature of 160 to 180 ° C. and to provide a real smoothing effect.
  • the storage time is 5 to 18 hours, preferably 6 to 12 hours.
  • the second step of retraction eliminates the wrinkles that have formed during storage and thus obtain a true smoothing effect of the film around the poultry.
  • the second retraction step is carried out at temperatures of 165 to 175 ° C, preferably at a temperature of about 170 ° C.
  • the ambient air including the controlled atmosphere inside the food film tube, is heated to a temperature between 160 and 180 ° C, preferably between 165 and 175 ° C, and more more preferably at about 170 ° C during the second step of retraction of the food film around the poultry.
  • the food film retracts again and tends around the poultry.
  • a cold air blade to better freeze the film in its final position.
  • the temperature of the cold air is advantageously between 4 and 10 ° C.
  • the method according to the invention may, for example, be implemented using a horizontal bagging machine.
  • baggers are well known to those skilled in the art and marketed, for example by the company ULMA under the name Pacific.
  • the step of creating a protective atmosphere consists of a sweeping of the tube with CO 2 alone or in mixture with O 2 and / or N 2 .
  • the step of creating a protective atmosphere consists of a bag sweep with CO 2 alone or mixed with O 2 and / or N 2 .
  • the step of creating a protective atmosphere can also be carried out by suction of the ambient atmosphere in the bag followed by an injection of an atmosphere protective.
  • the protective atmosphere preferably consists of CO 2 alone or in admixture with O 2 and / or N 2 .
  • the packaged chicken is stored at a temperature of 0 to +4 ° C and a humidity of ambient air of 90%.
  • the life of the chicken is determined according to the following test.
  • An internal microbiological validation protocol consists of a search and counting of different germs. These measures take place on the day of slaughter, the day of the end of presumed life and 2 days after the date of end of life presumed for farm poultry. These measurements are made on two different productions with 5 samples. These measurements are made under the temperature conditions of 0 to + 4 ° C.
  • the germs sought under these conditions are, in the case of fresh poultry ready for cooking, indicator germs such as Pseudomonas, Escherichia coli, Staphylococci coagulase + and Salmonella (research on neck skin).
  • the reference value is 1 * 10 4 cfu / g for E-coli, 5 * 10 3 cfu / g for coagulase staphylococci + and 5 * 10 7 cfu / g for lactic flora.
  • the product is no longer consumable as soon as there are (1) 3 out of 5 samples with values between the reference value and 10 times the reference value for at least one of the desired seeds or (2) a sample for which value for a seed is greater than 10 times the respective reference value.
  • the shelf life is also determined by end-of-life organoleptic criteria to identify visual or olfactory impairment of the product.
  • the service life according to the test above is 15 days. Beyond this period, the chicken changes color and gives off a bad odor.
  • the packaging has a slightly noisy pleated appearance. It has indeed been observed when consumers no longer buy the product because of the visual appearance of the packaging, despite the extended service life.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Vacuum Packaging (AREA)

Claims (10)

  1. Verfahren zum Verpacken von frischem küchenfertigem Geflügel, aufweisend:
    - 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 Schritt des Schrumpfens einen Schritt des Lagerns des verpackten Geflügels über einen Zeitraum von 6 bis 18 Stunden aufweist, gefolgt von einem zweiten Schritt des Schrumpfens der Lebensmittelfolie um das Geflügel herum, wobei dieser zweite Schrumpfschritt bei einer Temperatur von 165 bis 180°C durchgeführt wird.
  2. Verpackungsverfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Schutzatmosphäre nur aus CO2 besteht.
  3. Verpackungsverfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Schutzatmosphäre aus einem Gemisch aus CO2 und N2 besteht.
  4. Verpackungsverfahren nach Anspruch 3, dadurch gekennzeichnet, dass das Gemisch aus CO2 und N2 50 bis 90 Volumenprozent CO2 und 50 bis 10 Volumenprozent N2, bevorzugt 50 bis 80 Volumenprozent CO2 und 50 bis 20 Volumenprozent N2 und stärker bevorzugt ungefähr 80 Volumenprozent CO2 und ungefähr 20 Volumenprozent N2 oder ungefähr 70 Volumenprozent CO2 und ungefähr 30 Volumenprozent N2 aufweist.
  5. Verpackungsverfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Schutzatmosphäre aus einem Gemisch aus CO2, N2 und O2 besteht.
  6. Verpackungsverfahren nach Anspruch 5, dadurch gekennzeichnet, dass das Gemisch aus CO2, N2 und O2 50 bis 20 Volumenprozent CO2, 20 bis 10 Volumenprozent N2 und 30 bis 80 Volumenprozent O2, bevorzugt 50 bis 30 Volumenprozent CO2, 20 bis 10 Volumenprozent N2 und 30 bis 50 Volumenprozent O2 und stärker bevorzugt ungefähr 50 Volumenprozent CO2, ungefähr 20 Volumenprozent N2 und ungefähr 30 Volumenprozent O2 aufweist.
  7. Verpackungsverfahren nach einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, dass es nach dem Schritt des Schaffens einer Schutzatmosphäre einen Schritt des Entfernens von Restgas aufweist.
  8. Verpackungsverfahren nach einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, dass es aufweist:
    - einen Schritt der Bildung eines Schlauchs aus einer wärmeschrumpfbaren und gasdichten Lebensmittelfolie;
    - einen Schritt des Einführens eines frischen, küchenfertigen ganzen Geflügels in diesen Schlauch; und
    dadurch, dass der Schritt der Schaffung einer Schutzatmosphäre aus einem Schritt des Spülens des Schlauchs mit CO2 allein oder in Mischung mit O2 und/oder N2 besteht.
  9. Verpackungsverfahren nach einem der Ansprüche 1 bis 8, dadurch gekennzeichnet, dass das Geflügel ausgewählt ist aus: Hähnchen, Pute, Ente, Kaninchen, Kapaun, Perlhuhn, Fasan und Wachtel.
  10. Verpackungsverfahren nach Anspruch 8, dadurch gekennzeichnet, dass das Spülen des Schlauchs mit CO2 allein oder in Mischung mit O2 und/oder N2 mit einem Gasdurchsatz von mindestens 100 l/min, bevorzugt von mindestens 120 l/min und stärker bevorzugt von 150 l/min durchgeführt wird.
EP20110150862 2010-01-13 2011-01-13 Verpackungsverfahren von Geflügel Not-in-force EP2345583B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1050197A FR2955087B1 (fr) 2010-01-13 2010-01-13 Procede ameliore d'emballage de volailles

Publications (2)

Publication Number Publication Date
EP2345583A1 EP2345583A1 (de) 2011-07-20
EP2345583B1 true EP2345583B1 (de) 2012-06-20

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Application Number Title Priority Date Filing Date
EP20110150862 Not-in-force EP2345583B1 (de) 2010-01-13 2011-01-13 Verpackungsverfahren von Geflügel

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EP (1) EP2345583B1 (de)
FR (1) FR2955087B1 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2972178A1 (fr) * 2011-03-03 2012-09-07 Doux Frais Procede ameliore d'emballage de volailles

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR852262A (fr) 1938-03-31 1940-01-27 Hasler A G Werke Fu R Telephon Dispositif sur les tachygraphes pour l'indication et l'enregistrement de la valeur momentanée de la pression d'un fluide
US3381443A (en) * 1965-06-21 1968-05-07 Meyer Geo J Mfg Co Package forming and heat shrink banding apparatus
US5062217A (en) * 1990-11-13 1991-11-05 Ossid Corporation Selective sequential shrink apparatus and process
GB2404643A (en) * 2003-08-01 2005-02-09 Secomak Ltd Heat shrinking of film wrapping an object
FR2929595B1 (fr) * 2008-04-04 2010-07-30 Doux Frais Procede d'emballage de volailles

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Publication number Publication date
FR2955087B1 (fr) 2012-01-20
EP2345583A1 (de) 2011-07-20
FR2955087A1 (fr) 2011-07-15

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