JPH0418271A - Raw meat packaged body and raw meat packaging material to be used for packaged body and color tone control method for raw meat - Google Patents

Abstract

PURPOSE:To make it possible to preserve raw meat under a fresh condition for a long period of time, rationalize the transport, and improve work efficiency at each meat store by taking air in a packaged body to adjust the color tone of raw meat to be fresh red. CONSTITUTION:At a meat processing factory, raw material meat such beef, etc. is sliced into a specified size,a nd raw meat 1 is placed in a tray 2. As a packaging material 3, a heat-shrinkable synthetic resin packaging film 3a is used, and the raw meat 1 and the tray 2 are shrink-packaged under a sealed condition to form a raw meat packaged body 5. The raw meat 1 packaged by the packaging film 3a is transported from the meat processing factory to each meat store under a deoxidized condition. When the raw meat 1 is sold at each meat store, right before the raw meat 1 is displayed at the store, at an appropriate spot on the film 3a of the packaged body 5, a pin hole (air intake hole) 8 is bored by a needle 7, etc. When the pin hole 8 is bored on the film 3a, air enters the inside of the film 3a from the pin hole 8, and the raw meat 1 comes into contact with oxygen in the air, and therefore, the color tone on the surface which has been rather darker up to that moment is gradually restored to a fresh red color at the time of packaging, and the raw meat 1 retains the original appearance color.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for controlling the color tone of raw meat such as beef.

(Conventional technology) Conventionally, raw meat such as beef sold at stores is first cut into relatively large pieces at a meat factory and transported to each store as raw meat. The reality is that immediately before selling, they are sliced into predetermined sizes and then packaged and sold.

(Problems to be Solved by the Invention) However, in the conventional means, since large raw meats are handled, it is very troublesome to transport them from the factory to each store.

Furthermore, since raw meat is sliced into predetermined sizes and packaged at each store immediately before sale, handling at each store is extremely troublesome and there is also the problem of poor work efficiency. .

Therefore, as a means of streamlining transportation and making handling at each store extremely convenient, raw meat is sliced into predetermined sizes at a meat factory, and the sliced raw meat is vacuum-packed and delivered to each store. It is possible to transport it.

With this method, the raw meat does not come into contact with oxygen in the air, so it is possible to prevent the freshness of the raw meat from decreasing, but the bright red color characteristic of fresh meat due to the combination with oxygen cannot be obtained, and the color changes to almost black.

As a result, there is a disadvantage that the quality value decreases and the consumer's desire to purchase decreases, and this tendency is particularly noticeable in the case of beef.

In view of the above-mentioned problems, the present invention enables raw meat to be stored in a fresh state for a long period of time, streamlines its transportation, improves work efficiency at each store, and maintains the bright red color of fresh raw meat. The challenge is to make it available for sale.

(Means for Solving the Problems) The technical means taken by the present invention to solve the above problems are as follows.

That is, the raw meat packaging material of the present invention is a raw meat colored packaging material for a package 5 in which raw meat 1 is hermetically packaged in an oxygen-free state.
A means 8 is provided for introducing air into the package 5 in order to adjust the color tone of the raw meat 1 to bright red.

Furthermore, the means 8 can also be an air intake hole.

Furthermore, in the raw meat package of the present invention, the raw meat 1 and the oxygen absorber 12 are packaged in a packaging material 3, and the packaging material 3 has air inserted therein to adjust the color tone of the raw meat to bright red. The point is that an air intake hole 8 is bored for taking in the air.

Further, as a color tone control method of the present invention, the raw meat 1 is hermetically packaged in a packaging material 3 in a deoxidized state, and then air intake holes 8 are formed in the packaging material 3 so that the inside of the packaging material 3 is sealed. By introducing air, the color of raw meat 1 becomes bright red! It's about getting everything in order.

Furthermore, in addition to the above-mentioned means, it is preferable to make air intake holes 8 in the packaging material 3 at the time of pasting a price tag on the raw meat 1 on display at a store.

Moreover, the packaging material 3 may be composed of a packaging film made of a synthetic resin having oxygen barrier properties. More preferably, the packaging material 3 is a packaging film made of a heat-shrinkable synthetic resin, or a heat-shrinkable packaging film having oxygen barrier properties. It is composed of a synthetic resin packaging film.

Further, as the color tone control method of the present invention, an air intake hole 8 is previously formed in the packaging material 3, and a closure seal 10 that closes the air intake hole 8 in an airtight manner is temporarily attached in a removable manner. Then, by peeling off the closing seal 10, air is introduced into the packaging material 3.

(Function) In the above means, the freshness of the raw meat 1 can be maintained for a long period of time since the raw meat 1 is hermetically packaged in a deoxidized state by the packaging material 3.

Moreover, by forming the air intake hole 8 in the packaging material 3, air enters the inside of the packaging material 3 through the air intake hole 8, and the raw meat 1 comes into contact with oxygen, so the color tone of the surface, which was almost black, becomes fresh. The meat returns to its characteristic bright red color.

Therefore, when the raw meat 1 is displayed in a store, the raw meat 1 can be displayed in a bright red color unique to fresh meat, and there is no problem in selling it.

(Example) Hereinafter, an example of the present invention will be described with reference to the drawings.

First, as shown in FIG. 1, at a meat factory, a relatively large butchered raw meat such as beef is sliced into a predetermined size, and the sliced raw meat 1 is stored in a tray 2.

Thereafter, the raw meat package 5 is formed by shrink-wrapping the raw meat 1 and the tray 2 in a sealed manner using a heat-shrinkable synthetic resin packaging film 3a as the packaging material 3.

The interior of the film 3a is maintained in a deoxidized state by filling with a gas that replaces an inert gas such as nitrogen gas with sealed air, and the tray 2 houses an oxygen absorber 12.

In addition, the packaging film 3a is suitable for oxygen permeation.
In addition, it is transparent or translucent and has barrier properties with low water vapor permeation.

Then, the raw meat 1 packaged with the packaging film 3a as described above is transported in a deoxidized state from the meat factory to each store in a desired amount.

Next, when each store sells the raw meat 1 transported from the meat factory, as shown in FIG. A pinhole (air intake hole) 8 is made with a needle 7 or the like.

The holes and pinholes 8 are formed when attaching a display label (not shown) displaying the price and the like to the film 3a.

When the pinhole 8 is made in the film 3a, air enters the inside of the film 3a through the pinhole 8, and as a result, the raw meat 1 comes into contact with oxygen in the air, so that the surface, which was previously blackish, changes. The color tone gradually returns to the bright red color as when it was packaged, and the original appearance color is maintained.

Therefore, since the color tone of the surface of the raw meat 1 returns to bright red as described above, the consumer's desire to purchase is not reduced, and since the film 3a is only made with a small hole of the pinhole 8, the color tone of the raw meat 1 surface returns to bright red. The pinhole 8 is not noticeable and the product value does not decrease.

Moreover, the raw meat 1 displayed at the store maintains its freshness when packaged at the food factory, and the raw meat 1 can be transported and stored in the tray 2, making handling and management very convenient. It is.

In particular, at retail stores, the work efficiency of employees can be improved because the labor of slicing raw meat 1 into predetermined sizes and then packaging it can be saved.

Furthermore, since the packaging material 3 is made of the film 3a, the pinholes 8 can be easily made in the film 3a.

Incidentally, the pinhole 8 may be formed in the film 3a at a time other than when the label is pasted, as in the above embodiment, and the point is that the raw meat 1 should be displayed in a bright red color. To make it possible, pinholes 8 may be punched in the film 3a before displaying, depending on the time at which the various raw meats 1 change color.

Note that the means for forming the air intake holes 8 in the film 3a is not limited to forming the pinholes 8 as described above;
For example, as shown in FIG. 3, an air intake hole 8 is formed in advance in the packaging film 3a, and a closing seal 10 that airtightly closes the air intake hole 8 is releasably attached to the surface of the film 3a. do.

Then, the film 3 with the closure seal 10 attached
At step a, raw meat 1 and tray 2 are packaged in the same manner as described above.

Next, it is also possible to peel off the closing seal 10 immediately before displaying the raw meat 1 at a store so that air can be taken in through the air intake hole 8.

The size of the air intake hole 8 can be determined as appropriate depending on the size of the raw meat 1 and the discoloration time of the raw meat 1 depending on its type. A multilayer film made of a combination of a barrier resin such as , polyvinylidene chloride, or polyvinylflucol copolymer with polyethylene, polystyrene, polypropylene, ethylene vinyl acetate copolymer, polyester, nylon, or the like can be used.

Furthermore, the means for packaging the raw meat 1 is not limited to the shrink-wrapping means as in the above embodiments, but includes, for example, three-sided seal packaging using a non-shrink film, pillow packaging, and a container 2a such as a tray as shown in FIG. It may also be a package whose opening is hermetically sealed with a film 3b.

Moreover, instead of packaging with nitrogen gas filling, the inside of the film 3a may be kept in a deoxidized state by vacuum packaging.

Furthermore, the oxygen absorber 12 does not necessarily need to be housed in the tray 2, and may be fixed to the outer surface of the tray 2 or the inner surface of the film 3a, for example, as shown in FIG.

(Effects of the Invention) As described above, in the raw meat package of the present invention, raw meat is packaged in a deoxidized state, and the packaging material includes a material for introducing air into the packaging material to adjust the color tone of the raw meat. Since air intake holes are provided, raw meat can be sold in a bright red color and a decrease in product value can be prevented.

In addition, in the color tone control method of the present invention, the freshness of the raw meat can be maintained over a long period of time because the raw meat is sealed and packaged in a packaging material in a deoxidized state.In addition, the packaging material has air intake holes. By introducing air into the packaging material, the color tone of the raw meat, which was darkish due to the deoxidized state, can be adjusted to a bright red color when desired.

Therefore, raw meat sliced into a predetermined size so that it can be sold at a meat factory can be rationally transported to each store in a fresh state, and at each store, for example, the price associated with displaying raw meat in a store can be If air intake holes are made in the packaging material when attaching the display label, raw meat can be sold in a bright red color, and as a result, it is possible to prevent a decline in product value and reduce consumers' desire to sell. This has resulted in a special effect that never happens.

In addition, if air is introduced into the packaging material by making air intake holes in the packaging film or by peeling off the sealing seal from the packaging material, it is possible to cut the raw meat into the appropriate size at each store. Compared to the process of packaging the sliced raw meat after slicing it, it has the advantage of being extremely easy to operate and improving work efficiency.

[Brief explanation of drawings]

FIG. 1 is a sectional view showing how raw meat is packaged according to an embodiment of the present invention. FIG. 2 is a sectional view showing the packaging material with air intake holes formed therein. FIG. 3 is a perspective view showing another embodiment of the present invention. FIGS. 4 and 5 are cross-sectional views showing other embodiments of the present invention. 1... Raw meat, 2... Tray 3... Packaging material, 3a
...Packaging film, 5...Packaging body, 10...Closing seal. Applicant Fuji Seal Industry Co., Ltd. Agent Patent Attorney Noboru Fujimoto Figure 1 Figure 2 Figure ■ Figure

Claims (1)

[Scope of Claims] 1. A raw meat packaging material for a package 5 in which raw meat 1 is hermetically packaged in a deoxidized state, for introducing air into the package 5 in order to adjust the color tone of the raw meat 1 to bright red. A raw meat packaging material characterized in that means 8 is provided. 2. The raw meat packaging material according to claim 1, wherein the means 8 is an air intake hole. 3 The raw meat 1 and the oxygen absorber 12 are packaged in a packaging material 3, and the packaging material 3 is provided with an air intake hole 8 for taking air into the interior of the packaging material 3 in order to adjust the color tone of the raw meat to bright red. A raw meat package characterized by: 4 Raw meat 1 is hermetically packaged in a packaging material 3 in a deoxidized state, and then air intake holes 8 are formed in the packaging material 3 to introduce air into the packaging material 3, thereby changing the color tone of the raw meat 1. A method for controlling the color tone of raw meat, characterized by adjusting it to a bright red color. 5. The raw meat color tone control method according to claim 4, wherein air intake holes 8 are formed in the packaging material 3 when a price display label is attached to the raw meat 1 for display at a store. 6. The raw meat color tone control method according to claim 4 or 5, wherein the packaging material 3 is made of a synthetic resin packaging film having oxygen barrier properties. 7. Claim 4, 5 or 6, wherein the packaging material 3 is made of a heat-shrinkable synthetic resin packaging film.
The method for controlling the color tone of raw meat described in . 8 Air intake holes 8 are pre-drilled in the packaging material 3,
A claim characterized in that a closure seal 10 that airtightly closes the air intake hole 8 is temporarily attached in a peelable manner, and air is taken into the packaging material 3 by peeling off the closure seal 10. 4. The method for controlling the color tone of raw meat according to 4.