FR2766791A1 - PROCESS AND DEVICE FOR CONDITIONING MEAT UNDER PROTECTIVE ATMOSPHERE - Google Patents

Abstract

- The invention relates to a method of packaging meat in a protective atmosphere - The object of the invention is a method of packaging meat in a protective atmosphere, in which pieces of meat (3) are placed in trays (1 ) sealed, characterized in that before sealing the pieces of meat are placed directly in the trays, an appropriate vacuum is made inside the latter in order to bring the residual oxygen level below 0 , 5% and the extracted air is replaced by a gas mixture comprising about 65 to 75% of carbon dioxide and 25 to 35% of nitrogen, the tray-film lid assembly having sealing properties against gases and as a barrier against ultra-violet and light rays. - Application to the packaging of pitted meat.

Description

MEAT PACKAGING PROCESS AND DEVICE

UNDER PROTECTIVE ATMOSPHERE

  The present invention relates to the marketing of pieces of meat, or cut meat, in trays and more specifically aims at a new mode of

  packaging ensuring a longer shelf life.

  Various packages of meat cuts exist at present, in particular on the shelves of large surfaces. Packaging in a traditional and transparent protective atmosphere has existed for over ten years. This requires the reinjection of a large proportion of oxygen so that the meat, despite everything, subjected to the effects of light retains its

  color. This injection of oxygen greatly reduces the life of the product.

  In most cases, packaging in a traditional protective atmosphere does not allow a use-by date of more than 10 days. The packaging of the cut meat in a semi-rigid vacuum container closed by a transparent film allows deadlines for

  conservation up to 21 days.

  However, the meat is in this case compressed, of a visual aspect which is very unattractive for the consumer, hence the need to cover this tray with an overpack so that the product is marketable, without

  that this overwrapping has an influence on storage.

  The object of the invention is to propose a new technique for preserving meat in portions which makes it possible to significantly lengthen the shelf life, while preserving its organoleptic qualities as well as its visual appearance, all in the strictest respect.

  legal health obligations.

  To this end, the invention relates to a process for packaging meat under a protective atmosphere, in which pieces of meat are placed in the sealed trays, characterized in that before the sealing the pieces of meat are put in place directly in the trays, an appropriate vacuum is created inside the latter in order to bring the residual oxygen level below 0.5% and the extracted air is replaced by a gaseous mixture comprising from 65 to 75% about carbon dioxide and 25 to 35% nitrogen, the tray-sealing film assembly having gas tightness and screw barrier properties

  opposite ultra-violet and luminous rays.

  Advantageously, an anti-condensation waterproof film also ensuring gas tightness of the tray is placed on the internal face of the tray and blotting paper or the like is interposed between the bottom of the

  tray and meat to collect exudates.

  Preferably, the atmosphere inside the tray is set

  slight overpressure compared to the outside.

  The invention also relates to a packaging for the implementation

work of the above process.

  Such packaging is such as to ensure that the meat thus prepared has a substantially longer shelf life and in particular double that of

  that usually offered by current container packaging.

  Other characteristics and advantages will emerge from the description which

  will follow of an embodiment of a packaging according to the invention,

  description given by way of example only and with reference to the drawings

  attached in which: - Figure 1 is a perspective view of a meat packaging container according to the invention;

  - Figure 2 is a cross section of the tray of Figure 1.

  In FIGS. 1 and 2, there is shown diagrammatically at 1 a conventional tray, for example in expanded polystyrene, sealed with a waterproof barrier film 2, for example aluminized, also conventional and containing a piece of meat 3, placed simply and directly on the bottom of the tray 1, with the interposition of blotting paper 4 or the like,

  known type, intended to collect exudates from meat.

  Before sealing on the peripheral rim of the tray 1 of the sealing film 2, and after placing the piece of meat 3, an appropriate vacuum is created in the space between the tray 1 and the film 2 in order to reduce the residual oxygen level below 0.5%. The extracted air is replaced, in accordance with the invention, by a gaseous mixture of carbon dioxide and nitrogen, at a rate of approximately 65 to 75% of carbon dioxide and preferably from 70 to 75%, the percentage d nitrogen being correlatively between

and 25%.

  The interior of the tray is before sealing of the film 2 put slightly overpressure compared to the external atmosphere, as illustrated by the light

curved film 2 on the drawings.

  The sealing strip for film 2 is shown at 5 on the edge

tray device 1.

  The gas tightness of the container, in particular, is established at

  using a thin film 6 of suitable material, forming an anti-

  condensation and bonded to the entire inner side of the tray.

  The tray 1-lidding tray 2 assembly is generally

  impervious to ultraviolet A and B rays and to light, as well as to gases.

  Finally, at 7 in FIG. 1, a marker has been shown for piercing the film 2 five minutes before the opening of the tray, thus allowing the venting.

free from the piece of meat.

  Such packaging guarantees a shelf life of at least

  1 8 days of meat, without significant loss of its organoleptic properties.

  The various materials used are of course suitable for food contact. Finally, the invention is obviously not limited to the embodiment shown and described above, but on the contrary covers all its variants, in particular as regards the nature of the protective gas mixture, the proportion of the constituents, or the nature of the material elements

(1, 2, 4 and 6) of the packaging.

Claims (6)

  1. A method of packaging meat under a protective atmosphere, in which pieces of meat (3) are arranged in trays (1) sealed, characterized in that before sealing the pieces of meat are placed directly in the trays, a suitable vacuum is created inside them in order to bring the residual oxygen level below 0.5% and the extracted air is replaced by a gaseous mixture comprising from about 75% of carbon dioxide. carbon and 25 to 35% nitrogen, the tray-lidding film assembly having sealing properties   gas and barrier to ultraviolet and light rays.   2. Method according to claim 1, characterized in that the proportion of carbon dioxide is preferably from 70 to 75%, that of   nitrogen being correlatively 30 to 25%.   3. Method according to claim 1 or 2, characterized in that the interior of the trays (1) is put in slight overpressure relative to the outside atmosphere.   4. Conditioning for the implementation of the method according to one   any one of claims 1 to 3, characterized in that it consists   a tray (1) sealed with a waterproof barrier film (2) and the face of which   internal is coated with a waterproof barrier film (6) anti-condensation.   5. Packaging according to claim 4, characterized in that between the piece of meat (3) and the bottom of the tray (1) is interposed a   blotting paper (4) or the like for collecting exudates.   6. Packaging according to claim 4 or 5, characterized in that the sealing film (2) has a mark (7) for drilling before The opening of the tray.