MY142071A - Improved packaging method that causes and maintains the preferred red color of fresh meat - Google Patents

Improved packaging method that causes and maintains the preferred red color of fresh meat

Info

Publication number
MY142071A
MY142071A MYPI20064118A MYPI20064118A MY142071A MY 142071 A MY142071 A MY 142071A MY PI20064118 A MYPI20064118 A MY PI20064118A MY PI20064118 A MYPI20064118 A MY PI20064118A MY 142071 A MY142071 A MY 142071A
Authority
MY
Malaysia
Prior art keywords
food
causes
film
food product
maintains
Prior art date
Application number
MYPI20064118A
Inventor
Dan G Siegel
Original Assignee
Curwood Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Curwood Inc filed Critical Curwood Inc
Priority to MYPI20064118A priority Critical patent/MY142071A/en
Publication of MY142071A publication Critical patent/MY142071A/en

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

THE PRESENT INVENTION IS A METHOD' FOR IMPROVING THE VISUAL APPEARANCE OF A FOOD PRODUCT (12) AND A FILM (22) UTILIZED IN THE METHOD. THE FILM INCLUDES AN EFFECTIVE AMOUNT OF A NITROGEN-CONTAINING COMPOUND CONTAINED WITHIN OR APPLIED TO ONE SIDE OF THE FILM AND ADAPTED TO CONTACT A FOOD ITEM HELD WITHIN A FOOD PACKAGING CONTAINER (10). UPON CONTACTING THE FOOD ITEM WITHIN THE CONTAINER, THE NITROGEN-CONTAINING COMPOUND FORMS NITROUS OXIDE GAS WITHIN THE CONTAINER, BECAUSE OF THE CONTACT OF THE COMPOUND WITH AND DISSOLUTION INTO THE JUICES OF THE FOOD PRODUCT. THUS, THE PHYSICAL CONTACT OF THE PACKAGING FILM WITH THE FOOD PRODUCT CAUSES A PREFERRED REDDISH BLOOM TO APPEAR ON THE VIEWING SURFACE (100) OF THE FOOD ITEM WITHOUT EFFECTING THE APPEARANCE, PERFORMANCE OR COLOR OF THE INTERIOR OF THE FOOD PRODUCT. FIGURE 1
MYPI20064118A 2006-09-08 2006-09-08 Improved packaging method that causes and maintains the preferred red color of fresh meat MY142071A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MYPI20064118A MY142071A (en) 2006-09-08 2006-09-08 Improved packaging method that causes and maintains the preferred red color of fresh meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MYPI20064118A MY142071A (en) 2006-09-08 2006-09-08 Improved packaging method that causes and maintains the preferred red color of fresh meat

Publications (1)

Publication Number Publication Date
MY142071A true MY142071A (en) 2010-08-30

Family

ID=44256671

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI20064118A MY142071A (en) 2006-09-08 2006-09-08 Improved packaging method that causes and maintains the preferred red color of fresh meat

Country Status (1)

Country Link
MY (1) MY142071A (en)

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