IT201900013455A1 - METHOD FOR PACKAGING MEAT OR SLICED MEAT - Google Patents
METHOD FOR PACKAGING MEAT OR SLICED MEAT Download PDFInfo
- Publication number
- IT201900013455A1 IT201900013455A1 IT102019000013455A IT201900013455A IT201900013455A1 IT 201900013455 A1 IT201900013455 A1 IT 201900013455A1 IT 102019000013455 A IT102019000013455 A IT 102019000013455A IT 201900013455 A IT201900013455 A IT 201900013455A IT 201900013455 A1 IT201900013455 A1 IT 201900013455A1
- Authority
- IT
- Italy
- Prior art keywords
- package
- sheet
- folding
- support
- slices
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 24
- 235000013372 meat Nutrition 0.000 title claims description 19
- 238000004806 packaging method and process Methods 0.000 title claims description 18
- 229920000298 Cellophane Polymers 0.000 claims description 15
- 241001237745 Salamis Species 0.000 claims description 14
- 235000015175 salami Nutrition 0.000 claims description 14
- BZHJMEDXRYGGRV-UHFFFAOYSA-N Vinyl chloride Chemical compound ClC=C BZHJMEDXRYGGRV-UHFFFAOYSA-N 0.000 claims description 5
- 230000001464 adherent effect Effects 0.000 claims description 5
- 229920001577 copolymer Polymers 0.000 claims description 5
- 239000004627 regenerated cellulose Substances 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 claims 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 claims 1
- 229920002554 vinyl polymer Polymers 0.000 claims 1
- 239000000463 material Substances 0.000 description 6
- 235000019542 Cured Meats Nutrition 0.000 description 4
- 230000007613 environmental effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004698 Polyethylene Substances 0.000 description 3
- -1 polyethylene Polymers 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000334993 Parma Species 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000015224 raw ham Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000015242 cooked ham Nutrition 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004922 lacquer Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 235000015253 mortadella Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B23/00—Layered products comprising a layer of cellulosic plastic substances, i.e. substances obtained by chemical modification of cellulose, e.g. cellulose ethers, cellulose esters, viscose
- B32B23/04—Layered products comprising a layer of cellulosic plastic substances, i.e. substances obtained by chemical modification of cellulose, e.g. cellulose ethers, cellulose esters, viscose comprising such cellulosic plastic substance as the main or only constituent of a layer, which is next to another layer of the same or of a different material
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B23/00—Layered products comprising a layer of cellulosic plastic substances, i.e. substances obtained by chemical modification of cellulose, e.g. cellulose ethers, cellulose esters, viscose
- B32B23/04—Layered products comprising a layer of cellulosic plastic substances, i.e. substances obtained by chemical modification of cellulose, e.g. cellulose ethers, cellulose esters, viscose comprising such cellulosic plastic substance as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B23/08—Layered products comprising a layer of cellulosic plastic substances, i.e. substances obtained by chemical modification of cellulose, e.g. cellulose ethers, cellulose esters, viscose comprising such cellulosic plastic substance as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
-
- 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
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
-
- 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
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/40—Applications of laminates for particular packaging purposes
-
- 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
- B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
- B65D75/28—Articles or materials wholly enclosed in composite wrappers, i.e. wrappers formed by associating or interconnecting two or more sheets or blanks
- B65D75/30—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
-
- 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
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Composite Materials (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
DESCRIZIONE DESCRIPTION
Annessa a domanda di brevetto per INVENZIONE INDUSTRIALE avente per titolo Attached to a patent application for INDUSTRIAL INVENTION having the title
“METODO PER CONFEZIONARE SALUME O CARNE IN FETTE” "METHOD FOR PACKAGING MEATS OR SLICED MEAT"
La presente invenzione ha per oggetto un metodo per confezionare salume o carne in fette. The present invention relates to a method for packaging salami or meat in slices.
Il settore di riferimento è quello della conservazione di salumi o di carne in fette. The reference sector is that of the preservation of cured meats or sliced meat.
Ad oggi sono note diverse tipologie di carte da banco per confezionare alimenti freschi, tra cui salumi affettati. To date, different types of counter papers are known for packaging fresh food, including sliced cured meats.
I salumi affettati incartati al banco sono destinati al consumo immediato e, comunque, hanno una shelf-life limitata a paio di giorni. The sliced cured meats wrapped at the counter are intended for immediate consumption and, in any case, have a shelf-life limited to a couple of days.
Alcune carte da banco normalmente impiegate presentano uno strato di polietilene che va a contatto col prodotto. Il polietilene idoneo al contatto alimentare è soggetto a migrazioni di componenti sugli alimenti, seppure tollerabili entro certi intervalli previsti dalle normative. Inoltre, tali incarti in materiale plastico hanno un elevato impatto ambientale. Some counter papers normally used have a layer of polyethylene that comes into contact with the product. Polyethylene suitable for food contact is subject to migrations of components on food, although tolerable within certain ranges provided by the regulations. Furthermore, these plastic wrapping materials have a high environmental impact.
Eventuali incarti, realizzati in materiale biodegradabile, avrebbero il vantaggio di ridurre l’impatto ambientale rispetto al polietilene, ma non consentirebbero comunque la conservazione a lunga durata dell’affettato. Per aumentare la shelf-life del prodotto è nota anche la tecnologia di confezionamento in atmosfera modificata, che impiega gas quali azoto, anidride carbonica e ossigeno. Any wrapping, made of biodegradable material, would have the advantage of reducing the environmental impact compared to polyethylene, but would still not allow the long-term preservation of the sliced. To increase the shelf-life of the product, the modified atmosphere packaging technology is also known, which uses gases such as nitrogen, carbon dioxide and oxygen.
In questo caso, pur allungando i tempi di conservazione (in taluni casi oltre i 40 giorni), si deve segnalare che fin da subito si verifica una alterazione delle caratteristiche organolettiche dei prodotti e, dopo circa due settimane, si assiste ad una degenerazione del colore, del sapore e dell’odore dei prodotti stessi. In this case, while extending the storage times (in some cases over 40 days), it should be noted that an alteration of the organoleptic characteristics of the products occurs immediately and, after about two weeks, there is a degeneration of the color. , the taste and smell of the products themselves.
In questo contesto, il compito tecnico alla base della presente invenzione è proporre un metodo per confezionare salume e carne in fette, che garantisca una shelf-life comparabile a quella del confezionamento in atmosfera modificata, mantenendo però al contempo inalterate le caratteristiche organolettiche del prodotto. In this context, the technical task underlying the present invention is to propose a method for packaging salami and meat in slices, which guarantees a shelf-life comparable to that of packaging in a modified atmosphere, while at the same time maintaining the organoleptic characteristics of the product unaltered.
Inoltre, è scopo della presente invenzione rendere disponibile un metodo per confezionare salume e carne in fette, che garantisca sicurezza al consumatore. Furthermore, it is an object of the present invention to make available a method for packaging salami and meat in slices, which guarantees safety to the consumer.
Inoltre, è scopo della presente invenzione rendere disponibile un metodo per confezionare salume e carne in fette, avente un basso impatto ambientale. Furthermore, it is an object of the present invention to make available a method for packaging salami and meat in slices, having a low environmental impact.
Il compito tecnico precisato e gli scopi specificati sono sostanzialmente raggiunti da un metodo per confezionare salume o carne in fette, comprendente le caratteristiche tecniche esposte in una o più delle unite rivendicazioni. The specified technical task and the specified aims are substantially achieved by a method for packaging salami or meat in slices, comprising the technical characteristics set out in one or more of the appended claims.
Ulteriori caratteristiche e vantaggi della presente invenzione appariranno chiari dalla descrizione indicativa, e pertanto non limitativa, di una forma di realizzazione preferita ma non esclusiva di un metodo per confezionare salume o carne in fette, come illustrato negli uniti disegni in cui: Further characteristics and advantages of the present invention will become clear from the indicative, and therefore non-limiting, description of a preferred but not exclusive embodiment of a method for packaging salami or meat in slices, as illustrated in the accompanying drawings in which:
- le figure 1, 2, 3 illustrano diverse fasi di un metodo per confezionare salume o carne in fette, in accordo con la presente invenzione. - Figures 1, 2, 3 illustrate different phases of a method for packaging salami or meat in slices, in accordance with the present invention.
Il metodo proposto è applicabile a salume o carne in fette 1. Ad esempio, il salume può essere prosciutto crudo, cotto, mortadella, coppa, salame, ecc. The proposed method is applicable to salami or meat in slices 1. For example, the salami can be raw ham, cooked ham, mortadella, coppa, salami, etc.
La carne affettata può essere carpaccio di manzo, di bresaola, tacchino, ecc. The sliced meat can be beef carpaccio, bresaola, turkey, etc.
Il salume (o la carne) viene affettato e le fette 1 sono adagiate su un supporto 2 avente una estensione sostanzialmente planare. The salami (or meat) is sliced and the slices 1 are placed on a support 2 having a substantially planar extension.
Tale supporto 2 consiste in una pellicola di cellulosa rigenerata rivestita su entrambe le facce di un copolimero di cloruro di vinile e acetato di vinile. In particolare, una pellicola così rivestita è nota sul mercato con il termine “cellophane WS”. Il rivestimento è di fatto una leggera laccatura protettiva. In accordo con la forma realizzativa qui descritta ed illustrata, tale supporto 2 consiste in un foglio di cellophane WS, che nel seguito sarà indicato come “primo foglio”. Said support 2 consists of a regenerated cellulose film coated on both faces with a copolymer of vinyl chloride and vinyl acetate. In particular, such a coated film is known on the market under the term “cellophane WS”. The coating is in fact a light protective lacquer. In accordance with the embodiment described and illustrated here, this support 2 consists of a sheet of cellophane WS, which will be referred to in the following as "first sheet".
Le fette 1 vengono disposte stese su una superficie superiore 2a del primo foglio 2. Tale fase è illustrata in figura 1. The slices 1 are arranged spread out on an upper surface 2a of the first sheet 2. This step is illustrated in Figure 1.
Successivamente, sulle fette 1 così disposte viene appoggiata una copertura 3, anch’essa realizzata in una pellicola del tipo cellophane WS e avente una estensione sostanzialmente planare. Subsequently, a cover 3 is placed on the slices 1 thus arranged, also made of a cellophane WS type film and having a substantially planar extension.
In accordo con la forma realizzativa qui descritta ed illustrata, la copertura 3 consiste in un foglio di cellophane WS, che nel seguito sarà indicato come “secondo foglio” per distinguerlo dal “primo foglio”. Tale fase è illustrata in figura 2. In accordance with the embodiment described and illustrated here, the cover 3 consists of a sheet of cellophane WS, which will hereinafter be referred to as "second sheet" to distinguish it from the "first sheet". This phase is illustrated in figure 2.
A questo punto, viene esercitata una lieve pressione su una superficie superiore 3a del secondo foglio 3 (cioè quella non a contatto con le fette) in modo tale che le fette 1 sottostanti risultino incluse in un microclima che si viene a creare tra i due fogli 2,3. At this point, a slight pressure is exerted on an upper surface 3a of the second sheet 3 (i.e. the one not in contact with the slices) so that the underlying slices 1 are included in a microclimate that is created between the two sheets 2.3.
Preferibilmente, la lieve pressione viene esercitata facendo scorrere la mano di un operatore sulla superficie superiore 3a del secondo foglio 3. I due fogli 2, 3 vengono così a definire una confezione per le fette 1 tra essi interposte. Preferably, the slight pressure is exerted by making the hand of an operator slide on the upper surface 3a of the second sheet 3. The two sheets 2, 3 thus define a package for the slices 1 interposed between them.
Preferibilmente, segue almeno una fase di piegatura della confezione. Ad esempio, tale piegatura consiste nel piegare i due fogli 2, 3 aderenti della confezione lungo una linea di simmetria AA che definisce due porzioni 4, 5 della confezione aventi sostanzialmente la medesima estensione. In altre parole, la confezione viene piegata “a libro”. Preferably, at least one step of folding the package follows. For example, this folding consists in folding the two adherent sheets 2, 3 of the package along a line of symmetry AA which defines two portions 4, 5 of the package having substantially the same extension. In other words, the package is folded "like a book".
Tale fase di piegatura è illustrata in figura 3. This folding step is illustrated in figure 3.
Un altro tipo di piegatura (non illustrata) consiste nel piegare i due fogli 2, 3 aderenti della confezione in modo tale che due bordi o lembi longitudinali liberi e opposti della confezione vengano a trovarsi sostanzialmente al centro della confezione. Another type of folding (not shown) consists in folding the two adherent sheets 2, 3 of the package in such a way that two free and opposite longitudinal edges or flaps of the package are substantially at the center of the package.
Un altro tipo di piegatura (non illustrata) consiste nel ripiegare su di sé i bordi o lembi liberi della confezione. Another type of folding (not shown) consists in folding the free edges or flaps of the package back onto itself.
In accordo con una variante realizzativa, la confezione viene piegata più volte, ad esempio lungo direzioni di piegatura diverse. According to an embodiment variant, the package is folded several times, for example along different folding directions.
Le piegature sopra descritte sono anche combinabili tra loro, in numero e sequenze diverse. The folds described above can also be combined with each other, in different numbers and sequences.
In alternativa o in aggiunta alle piegature, la confezione può essere arrotolata, cioè avvolta su sé stessa. Alternatively or in addition to the folds, the package can be rolled up, that is, wrapped around itself.
Ad esempio, la fase di arrotolare avviene al termine della fase di piegatura (o dell’ultima fase di piegatura). For example, the rolling phase takes place at the end of the folding phase (or the last folding phase).
In ogni caso, piegatura e arrotolamento hanno la funzione di aiutare l’incarto ottenuto a mantenere l’aderenza delle due superfici, ma non sono indispensabili. In any case, folding and rolling have the function of helping the wrapping obtained to maintain the adherence of the two surfaces, but they are not essential.
Preferibilmente, la confezione viene inserita in una busta salva-freschezza realizzata in carta o carta finestrata. Preferably, the package is inserted into a freshness-saving envelope made of paper or windowed paper.
Quest’ultimo confezionamento è particolarmente apprezzato dal consumatore che non acquista direttamente il prodotto espresso al banco. Infatti, il confezionamento in carta finestrata consente al consumatore di visionare l’affettato fresco attraverso la finestra trasparente presente nella busta, per cui l’affettato diventa fruibile anche in modalità take-away non espressa. The latter packaging is particularly appreciated by the consumer who does not buy the express product directly at the counter. In fact, the windowed paper packaging allows the consumer to view the fresh sliced meat through the transparent window present in the envelope, so the sliced can also be used in non-express take-away mode.
Preferibilmente, il primo foglio 2 e il secondo foglio 3 hanno una grammatura compresa tra 30 a 40 g/m<2>. Preferably, the first sheet 2 and the second sheet 3 have a weight ranging from 30 to 40 g / m <2>.
Più preferibilmente, tale grammatura è di 33.5 g/m<2>. More preferably, this weight is 33.5 g / m <2>.
La forma realizzativa illustrata nelle figure da 1 a 3 si riferisce ai due fogli 2, 3 in cellophane WS. The embodiment illustrated in Figures 1 to 3 refers to the two sheets 2, 3 in cellophane WS.
In alternativa, il supporto 2 è rigido e consiste in un vassoio di cellophane WS, mentre la copertura 3 è un film o foglio in cellophane WS che viene adagiato sul vassoio 2. Alternatively, support 2 is rigid and consists of a WS cellophane tray, while cover 3 is a WS cellophane film or sheet that is placed on tray 2.
I vantaggi dell’uso di cellophane WS per incartare salume o carne in fette e del metodo per confezionare impiegante tale materiale emergono chiaramente dalle analisi sperimentali effettuate su campioni di prosciutto crudo (di Parma) affettato derivante da una coscia di 24 mesi disossata, riportate nel seguito. The advantages of using cellophane WS to wrap salami or sliced meat and of the method of packaging using this material clearly emerge from the experimental analyzes carried out on samples of sliced raw ham (Parma) deriving from a boned 24-month thigh, reported in the following.
Si è preparata una serie di incarti contenenti affettato di prosciutto di Parma 24 mesi. Questi incarti sono stati preparati con e senza la piegatura dopo la pressione esercitata per creare aderenza. A series of wrappers containing 24-month Parma ham sliced was prepared. These wrappers were prepared with and without folding after the pressure exerted to create adhesion.
Inoltre, alcuni incarti sono stati lasciati tal quali ed altri sono stati inseriti in buste prive di barrieratura (semplice carta). In addition, some wrappers were left as they are and others were placed in envelopes without barrier (plain paper).
Le prove hanno dimostrato che la conservazione prescinde dalle fasi successive ed accessorie, quali piegatura o arrotolamento ed imbustamento, fasi che hanno il solo scopo di aiutare l’incarto a mantenere l’aderenza se manipolato o trasportato ed a preservarlo igienicamente da polvere e quant’altro. The tests have shown that conservation is independent of the subsequent and accessory phases, such as folding or rolling up and bagging, phases that have the sole purpose of helping the wrapping to maintain adherence if handled or transported and to preserve it hygienically from dust and quantities. other.
In una prima prova, si è eseguito il metodo di confezionamento di fette di tale campione (totale 100 grammi) impiegando due fogli di cellophane WS per formare una confezione per tali fette, confezione che è stata ripiegata e inserita in busta salva-freschezza in atmosfera naturale. In a first test, the method of packaging slices of this sample (total 100 grams) was carried out using two sheets of WS cellophane to form a package for these slices, a package that was folded and placed in a freshness-saving envelope in the atmosphere. natural.
La busta è stata quindi riposta in cella frigorifera a 2°/+4°C per 31 giorni. Al termine di tale periodo, la busta è stata estratta e le prove di conservabilità hanno dato i risultati esposti nella tabella sottostante. The bag was then placed in a cold room at 2 ° / + 4 ° C for 31 days. At the end of this period, the envelope was removed and the shelf life tests gave the results shown in the table below.
Il prodotto ha mantenuto le caratteristiche microbiologiche ed organolettiche. The product has maintained its microbiological and organoleptic characteristics.
Prove analoghe sono state condotte su altri salumi affettati, riscontrando sempre il medesimo effetto sorprendente di mantenimento delle caratteristiche microbiologiche ed organolettiche. Similar tests were conducted on other sliced cured meats, always finding the same surprising effect of maintaining the microbiological and organoleptic characteristics.
La scelta del cellophane WS, materiale vegetale, compostabile, semiimpermeabile e con leggera barrieratura ha consentito di ottenere risultati sorprendenti in termini di shelf-life del prodotto. The choice of WS cellophane, a plant material, compostable, semi-waterproof and with a light barrier, allowed to obtain surprising results in terms of product shelf-life.
In particolare, il prodotto affettato così incartato “respira”, cioè mantiene un livello di umidità sufficiente che ne preserva la sofficità, e allo stesso tempo conserva le caratteristiche organolettiche. In particular, the sliced product thus wrapped "breathes", that is, it maintains a sufficient level of humidity that preserves its softness, and at the same time retains the organoleptic characteristics.
Tale materiale consente quindi di creare un microclima ideale, in cui vi è sostanzialmente equilibrio tra idratazione e ossigenazione. This material therefore makes it possible to create an ideal microclimate, in which there is essentially a balance between hydration and oxygenation.
Dalle prove effettuate risultano chiare le caratteristiche del metodo per confezionare salume o carne in fette, secondo la presente invenzione, così come chiari ne risultano i vantaggi. From the tests carried out, the characteristics of the method for packaging salami or sliced meat according to the present invention are clear, as are the advantages.
In particolare, il prodotto affettato così confezionato è conservabile in frigorifero per almeno 31 giorni senza subire degrado. In particular, the sliced product thus packaged can be stored in the refrigerator for at least 31 days without undergoing degradation.
Inoltre, il cellophane WS è un materiale vegetale e completamente compostabile, quindi a impatto ambientale ridotto. Furthermore, WS cellophane is a plant material and completely compostable, therefore with a reduced environmental impact.
La sicurezza alimentare lato consumatore è oltremodo aumentata rispetto alle soluzioni note. Food safety on the consumer side is greatly increased compared to known solutions.
Claims (12)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102019000013455A IT201900013455A1 (en) | 2019-07-31 | 2019-07-31 | METHOD FOR PACKAGING MEAT OR SLICED MEAT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102019000013455A IT201900013455A1 (en) | 2019-07-31 | 2019-07-31 | METHOD FOR PACKAGING MEAT OR SLICED MEAT |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IT201900013455A1 true IT201900013455A1 (en) | 2021-01-31 |
Family
ID=69024484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT102019000013455A IT201900013455A1 (en) | 2019-07-31 | 2019-07-31 | METHOD FOR PACKAGING MEAT OR SLICED MEAT |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT201900013455A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2509450A (en) * | 1948-05-08 | 1950-05-30 | Swanson | Bacon package |
| US2830910A (en) * | 1953-10-02 | 1958-04-15 | Fred W Swanson | Bacon package and method of making same |
| US20030148002A1 (en) * | 2002-02-06 | 2003-08-07 | Adele Mercier | Packaging for bacon and associated packaging method |
-
2019
- 2019-07-31 IT IT102019000013455A patent/IT201900013455A1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2509450A (en) * | 1948-05-08 | 1950-05-30 | Swanson | Bacon package |
| US2830910A (en) * | 1953-10-02 | 1958-04-15 | Fred W Swanson | Bacon package and method of making same |
| US20030148002A1 (en) * | 2002-02-06 | 2003-08-07 | Adele Mercier | Packaging for bacon and associated packaging method |
Non-Patent Citations (3)
| Title |
|---|
| ANONYMOUS: "Cellophane(TM) WS - Data Sheet", 16 September 2012 (2012-09-16), www.viewpak.com.au, pages 1 - 2, XP055664292, Retrieved from the Internet <URL:https://web.archive.org/web/20120916123720if_/http://www.viewpak.com.au:80/index_htm_files/UK%20CELLOPHANE%20WS.pdf> [retrieved on 20200203] * |
| ANONYMOUS: "Lunch meat - Wikipedia", WIKIPEDIA, 24 July 2019 (2019-07-24), pages 1 - 5, XP055664733, Retrieved from the Internet <URL:https://en.wikipedia.org/w/index.php?title=Lunch_meat&oldid=907708656> [retrieved on 20200204] * |
| KATAN L.,L.: "Migration from Food Contact Materials", 1996, SPRINGER, Boston, MA, USA, ISBN: 978-1-4612-8520-5, article LANCASTER P.J., RICHARDS D.O.: "Regenerated cellulose film (RCF)", pages: 181 - 190, XP009518619, DOI: 10.1007/978-1-4613-1225-3_9 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3764351A (en) | Shrink wrap shirred casing package | |
| CN107531337A (en) | System and method for packing the food with different water activity values | |
| ATE521253T1 (en) | WRAPPING PAPER FOR SMOKING MATERIAL STRANDS | |
| RU2665410C2 (en) | Packing with compartments and its manufacturing method | |
| ATE519386T1 (en) | PLUG COVER OR MOUTHPIECE PAPER FOR SMOKING ITEMS | |
| HU214246B (en) | Package of large closing ability for smoking device advantageously for cigarette and other product | |
| MXPA03010378A (en) | Bag for foodstuffs with a window. | |
| ATE429388T1 (en) | PACKAGED FRESH FOOD PRODUCTS AND METHOD FOR PACKAGING FRESH FOOD PRODUCTS | |
| IT201900013455A1 (en) | METHOD FOR PACKAGING MEAT OR SLICED MEAT | |
| CN205727857U (en) | For hot-working meat products, the package with easy opening ability | |
| US2632723A (en) | Wrapper for hams | |
| WO2007008874A3 (en) | Food packaging providing extended shelf-life | |
| US1983875A (en) | Laminated material | |
| ES461865A1 (en) | Pasty prods. wrapping system - includes string inserted in wrapping foil so that it can be torn open | |
| ES2196945A1 (en) | Ready-to-use food product packaging film and production method therefor | |
| MY130730A (en) | Packaging for wrapping | |
| US2992117A (en) | Food package | |
| US2559109A (en) | Laminated sheet material for packaging moisture-containing foods | |
| ES2222958T3 (en) | PACKING WRAPPING FOR FOOD PRODUCTS. | |
| DE59608507D1 (en) | METHOD FOR PRODUCING PACKED, PRE-COOKED PASTA | |
| US8227001B2 (en) | Meat trussing system | |
| US20020081355A1 (en) | Packaging wrap for meat products | |
| Savic | Advances in the manufacture of sausage casings | |
| JPH07232766A (en) | Wrapper for keeping freshness of mushroom | |
| RU2129517C1 (en) | Packing material for food products |