US20030116450A1 - Open cell tray and method of foodstuff packaging - Google Patents
Open cell tray and method of foodstuff packaging Download PDFInfo
- Publication number
- US20030116450A1 US20030116450A1 US10/286,904 US28690402A US2003116450A1 US 20030116450 A1 US20030116450 A1 US 20030116450A1 US 28690402 A US28690402 A US 28690402A US 2003116450 A1 US2003116450 A1 US 2003116450A1
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- United States
- Prior art keywords
- barrier bag
- foodstuff
- oxygen
- tray
- chamber
- 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.)
- Abandoned
Links
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims description 9
- 239000001301 oxygen Substances 0.000 claims abstract description 54
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 54
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 52
- 230000004888 barrier function Effects 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 239000004033 plastic Substances 0.000 claims abstract description 9
- 229920003023 plastic Polymers 0.000 claims abstract description 9
- 239000007789 gas Substances 0.000 claims description 11
- 239000002250 absorbent Substances 0.000 claims description 6
- 230000002745 absorbent Effects 0.000 claims description 6
- 239000011343 solid material Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 238000013022 venting Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 description 30
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 12
- 229940123973 Oxygen scavenger Drugs 0.000 description 7
- 108010029165 Metmyoglobin Proteins 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- 239000001569 carbon dioxide Substances 0.000 description 6
- 238000009470 controlled atmosphere packaging Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 229910002091 carbon monoxide Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004793 Polystyrene Substances 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 238000011010 flushing procedure Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000002926 oxygen Chemical class 0.000 description 2
- 229920002223 polystyrene Polymers 0.000 description 2
- 235000019687 Lamb Nutrition 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 108010035264 deoxymyoglobin Proteins 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 108010050846 oxymyoglobin Proteins 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 239000008259 solid foam Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
Images
Classifications
-
- 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
- B65D81/18—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 providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—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 providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2069—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 providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
- B65D81/2084—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 providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in a flexible container
- B65D81/2092—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 providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in a flexible container with one or several rigid inserts
-
- 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
- B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
- B65D1/34—Trays or like shallow containers
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
- Y10T428/00—Stock material or miscellaneous articles
- Y10T428/13—Hollow or container type article [e.g., tube, vase, etc.]
- Y10T428/1352—Polymer or resin containing [i.e., natural or synthetic]
- Y10T428/1376—Foam or porous material containing
Abstract
A packaging system includes a packaging member adapted to support a foodstuff in use. The packaging member includes a container or tray formed from an open celled material. The container or tray has an interior for contacting the foodstuff in use and an outside. The tray containing a foodstuff is wrapped in plastic and then placed in an oxygen barrier bag for evacuation, charging and sealing in a chamber to decrease the oxygen content in the barrier bag to prolong the shelf life of the foodstuff.
Description
- The present invention relates to packaging and is particularly, but not exclusively, relates to the packaging of foodstuffs, including meat products.
- Controlled atmosphere packaging (CAP) based on low oxygen, is used to control meat colour so that when the meat is exposed to air-oxygen, it blooms to the correct red colour, to look fresh at the correct display time. A colour change of fresh meat is the most important factor in limiting its display shelf life. These meat colour changes do not occur when carbon monoxide (CO) is used in the preserving or flushing gas mix because it inhibits the formation of metmyoglobin. However because of its dangerous properties the use of CO is not always accepted in the meat industry.
- Meat changes colour by the interaction of the myglobin and any oxygen. Please refer to the article entitled “Prevention of Transient Discoloration of Beef” as found in the Journal of Food Science vol 66, No. 3,2001 that is incorporated herein by reference in its entirety. The meat colour can change from blue(no oxygen, deoxymoglobin) to red(with oxygen oxymyoglobin) and to brown(iron oxydized metmyoglbin). For meat sale it is best to have red meat rather than brown or even blue meat. During CAP the oxygen content is controlled. The slower, the oxygen removal, the greater the use of the enzymes which are responsible for the metmyoglobin reduction and meat colour changes required while the meat pack is in the oxygen free environment. If too much enzyme activity has occurred during this storage time due to too much oxygen being present, on opening the bag, the meat will be slow to bloom and have a much shorter shelf life.
- The meat colour is dependent of the oxidation state of the myoglobin. Metmyoglobin is the main pigment responsible for the discolouration of the meat. Residual oxygen in small quantities will form metmyoglobin (i.e. browning) which is then reduced to deoxymyoglobin i.e. MRA i.e. non-browning. This can be termed the browning curve. When the stored meat is removed from the bag, it blooms i.e. a red fresh colour is produced. However larger oxygen quantities will produce substantial amounts of metmyoblobin that cannot be reduced fully. This means the meat will be either brown, partially discoloured or discolour quicker once on the shelf. Large residual oxygen quantities require oxygen scavengers. As indicated in the paper even when substantially low oxygen levels are achieved this storage system still requires a minimum of 2-4 days to allow the metmyoglbin reduction. This length of time is not commercially economic. Therefore our client has improved the systems and oxygen scavengers so as to not only allow the solid trays, as described in the article (see reference), to be used, but also open cell foam trays that are known to entrap oxygen. Therefore the aim is to have very low initial oxygen levels and then reduce them still further during storage, to reduce the likelihood of the formation of the browning. Also if the oxygen is removed quickly then there can be less chance of any residual oxygen to form metmyoglobin (the browning), therefore there would be more potential for MRA activity to be used later on and less need for oxygen scavengers which in turn then means an extended shelf life. This has been proven by applicant's tests and actual commercial application.
- In summary, as shown by the most relevant prior art, i.e. U.S. Pat. No. 6,054,153 to Carr and U.S. Pat. No. 6,210,725 to Columbo and U.S. Pat. No. 4,926,614 (Assigned to Securefresh Pacific Limited) that are incorporated herein by reference in their entirety, the difference between Carr and Colombo is very small but important. Both cover CAP with solid foam trays. However Carr talks about gas flushing and an activated oxygen scavenger, and Colombo talks about a valve in a barrier bag, solid carbon dioxide and a vacuum to flush the oxygen out. As disclosed, these systems are relatively slow and the trays retain residual oxygen that effects the meat colour. Their systems require several weeks of cold storage to allow the MRA i.e. metmyoglobin reducing activity) to work and also a substantial amount of the MRA is used up during this time which in turn reduces the shelf life when opened.
- In contrast, the contribution of our client's invention to the art, is the provision of a rapid reduction in oxygen in the meat which results in less enzyme use. This system produces the cheapest CAP having the longest shelf life with the best meat colour when exposed to air-oxygen. The Securefresh invention achieves this, by a new combination of features for a controlled atmosphere package that, in particular, includes a pressure chamber having a snorkel and venting, with an open celled foam tray and a rapid oxygen scavenger. The oxygen scavenger is not an activated oxygen scavenger nor is a vented bag used.
- One of the aims when packaging foodstuffs, especially fresh meat products and the like, is to remove as much oxygen from the package as possible; in fact ideally, to provide an oxygen-free environment therein. Oxygen allowed to remain in contact with the foodstuff can result in the foodstuff deteriorating as it provides an environment in which undesirable micro-organisms may proliferate. Systems are known which help address this issue. Such systems often involve the evacuation of air from the package and the subsequent charging of the package with an inert atmosphere gas such as carbon dioxide. The carbon dioxide acts as a bacteriostat. A problem with such systems is that there may be a residual amount of oxygen left in the cells of the packaging materials themselves (e.g. polystyrene foamed plastic trays).
- It is an object of the present invention to provide packaging or a packaging system which will obviate or minimise the foregoing disadvantages in a simple yet effective manner or which will at least provide the public with a useful choice.
- Accordingly in one broad aspect of the present invention there is provided a packaging system for storing oxygen sensitive foodstuff including:
- An open celled tray for holding the foodstuff;
- A plastics material over-wrapping or lidding the tray to form a covered tray having an enclosed space for the foodstuff;
- The plastics material having micro-perforations;
- A chamber having at least one vent and snorkel;
- The over-wrapped or lidded tray and foodstuff being enclosed in an oxygen barrier bag;
- The barrier bag being enclosed in the chamber;
- wherein the normal atmosphere within the barrier bag and chamber is quickly evacuated, followed by charging with gas followed by sealing such that the oxygen content within the over-wrapped or lidded tray is less than 200 ppm.
- Preferably an oxygen absorbent sachet is placed within the bag before sealing.
- Preferably the open celled tray has an outer layer of solid material to retain foodstuff liquid.
- Accordingly in a second aspect of the present invention there is provided a method of packaging oxygen sensitive foodstuff comprising the steps of:
- Providing a vented chamber having a snorkel, at least one over-wrapped or lidded tray containing a foodstuff and an oxygen barrier bag.
- Placing at least one over-wrapped or lidded, open celled tray into the barrier bag.
- Placing the barrier bag in the chamber.
- Evacuating both the chamber and bag via a chamber snorkel to reach vacuum level as per the vapour pressure of the foodstuff product whereby the increase in pressure inside the bag ensures the bag is expanded and because of the expanding vapour coming off the product (meat) the oxygen is displaced and a very low partial pressure of oxygen is left inside the barrier pouch.
- Injecting gas into the bag and simultaneously venting the chamber to the atmosphere so no undue pressure is placed on the bag.
- Sealing the bag.
- Preferably after sealing the bag, the chamber is opened and the bag is removed.
- Preferably after bag removal, the bag can be transported or stored until the covered foodstuff is or are required to be removed from the barrier bag and displayed.
- Preferably an oxygen absorbent sachet is placed within the barrier bag before sealing.
- The invention may also be said broadly to consist in the parts, elements and features referred to or indicated in the specification of the application, individually or collectively, in any or all combinations of two or more of said parts, elements or features, and where specific integers are mentioned herein which has known equivalents in the art or which the invention relates, such known equivalents are deemed to be incorporated herein as if individually set forth.
- FIG. 1 shows a cross section of the tray packaging member.
- FIG. 2 shows a cross section of the SECUREPAK™ machine of U.S. Pat. No. 4,926,614.
- One embodiment of the present invention will now be described with reference to the accompanying drawing in which FIG. 1 is a diagrammatic cross-section of a packaging member.
- The following is a description of the preferred embodiments of the invention, given by way of example only. It will be appreciated that a variety of changes and modifications may be made to these examples, and a range of other embodiments are possible, within the general scope of the invention.
- The present invention relates to containers or receptacles for foodstuffs to be packaged, and related packaging systems, and may be incorporated into any standard foodstuff packaging method being compatible with standard known foodstuff, packaging apparatus and machinery. In addition, the invention may be used in the packaging of a variety of different foodstuffs including meat and cheeses for example.
- Within this specification the word “package” is used to describe the packaging, which may be comprised of a number of separate components that interact in use, which substantially surrounds the foodstuff in use. For example, a tray on which foodstuff is supported which has been over-wrapped with a suitable membrane may be referred to as a package. Alternatively, the pouch that contains a number of individually wrapped trays having foodstuff thereon may also be considered a package. Those of general skill in the art will realise other examples of packages that fall within the scope of the present invention.
- In FIG. 1 a packaging member is provided which may be in the form of a
tray 1 of the kind commonly used to pack and display meat and the like; having abase 2 on which the foodstuff to be packed is supported in use and alip 3 projecting at an angle therefrom around the perimeter of thebase 2 which acts to help contain the product. Thus thetray 1 described is in the form of a shallow dish. Thetray 1 is constructed of material commonly used in the foodstuffs industry; for example, a plastics material compatible with the packing of foodstuffs. The tray is constructed substantially of alayer 5 of an open cell plastic material with a thin layer of solid material 6 on an underside thereof. The open celled construction on the surface of thetray 1 supporting the foodstuff allows liquid to be absorbed into the tray and the thin layer of solid material 6 on the underside of thetray 1 acts to retain the liquid therein. The outer solid layer 6 may be about 100 microns to about 200 microns thick. The innersolid layer 7 must allow oxygen evacuation therethrough, and, for example, may be from about 15 microns thick to 30 microns thick. The principal purpose of this layer is to stiffen the construction. - The
layer 5 of the open celled material is preferably open celled polystyrene. The layers of solid material may be styrene. - In use, the foodstuff, fresh meat for example, will be placed on the tray and the tray then over-wrapped with a web of covering or wrapping
membrane 4. It will be appreciated that the covering is generally made of a clear plastic material but may be made of any other suitable material. In this preferred form of the invention the covering is perforated, preferably micro-perforated, to ensure gas equilibration between enclosed regions of the over-wrapped tray and the outside ambient atmosphere. One tray, or a number of similarly wrapped trays, may then be placed within a pouch or outer barrier bag (not shown) that is evacuated of normal atmosphere, which contains 20.9% oxygen to an atmosphere containing 300 ppm oxygen or less. This evacuation is used by a SECUREPAK™ machine as disclosed by patent U.S. Pat. No. 4,926,614, and then charged with carbon dioxide or other inert atmosphere gas capable of substantially preserving the foodstuff (nitrogen, or suitable mixtures, for example). The pouch is then sealed and the packaged foodstuff may be stored at an appropriate temperature and/or transported for sale. Oxygen in the opencelled layer 5 will be substantially removed during the evacuation process. The rate of evacuation of air and charging with carbon dioxide or other suitable inert atmosphere gas may be altered according to the packaging system being employed, the size of the package and the like. - It will be appreciated that, if desired, the material from which the pouch or outer barrier bag is made may contain an oxygen absorbent material. For example, the material must have minimal oxygen permeability; foil laminates, metallicized films and high barrier plastic films. In addition, the sealing of the pouch must be effective so as to ensure a stable gaseous environment within the package and in particular to ensure the invasion of oxygen is inhibited. Alternatively, standard methods may be used, for example, placing an oxygen absorbent sachet in the pouch or outer barrier bag.
- It will be appreciated by those of general skill in the art that following storage and transportation of meat packaged according to the present invention the pouch may be opened with a resultant bloom time of 20 to 30 minutes.
- The present invention may have the advantage of helping to increase the shelf life of packed meat. For example, under ideal conditions (held at approximately—1.5° C.) fresh lamb may be stored for twenty weeks with no adverse affects on the meat. Similarly, it may be displayed chilled in a store environment for four days.
- The main features of the inventions modified atmosphere package are:
- 1. Place over-wrapped or lidded, vented open cell trays into a barrier pouch/bag.
- 2. Place barrier pouch in Securepak™ machine having a snorkel.
- 3. Position open end of barrier pouch over snorkel.
- a. Start machine cycle.
- i. Chamber comes down
- ii. Barrier pouch is clamped over snorkel.
- iii. Evacuation takes place in both chamber and inside barrier pouch (via snorkel).
- iv. Vacuum level reaches vapour pressure of product (E.g. Meat at 0° C. at sea level is approximately 6 millibars).
- v. Vapour comes off the product (meat) in the barrier pouch. This causes the pressure in the barrier pouch to be slightly more than the pressure in the chamber even though the same vacuum source is used. This all happens because as the moisture on the surface of the product (meat) turns to vapour it expands more than 400 times its volume.
- vi. The increase in pressure inside the barrier pouch ensures the pouch is expanded and because of the expanding vapour coming off the product (meat) the oxygen is displaced and a very low partial pressure of oxygen is left inside the barrier pouch.
- vii. Gas (carbon dioxide or other) is injected into the pouch and simultaneously the outer chamber is vented to atmosphere so no undue pressure is placed on the barrier pouch.
- viii. The barrier pouch is hermetically sealed.
- ix. The chamber is opened and the barrier pouch is removed.
Claims (8)
1. A packaging system for storing oxygen sensitive foodstuff comprising:
an open celled tray for holding the foodstuff;
a plastic material over-wrapping or lidding the tray to form a covered tray having an enclosed space for the foodstuff, the plastics material having micro-perforations;
a chamber having at least one vent and snorkel; and
an oxygen barrier bag for enclosing the over-wrapped or lidded tray and foodstuff, said barrier bag being enclosable in the chamber,
wherein a normal atmosphere within the barrier bag and chamber is evacuatable, the barrier bag is chargable with gas and sealable so that the oxygen content within the over-wrapped or lidded tray is less than 200 ppm.
2. A packaging system as claimed in claim 1 further comprising an oxygen absorbent sachet sealable within the barrier bag.
3. A packaging system as claimed in claim 2 wherein the open celled tray has an outer layer of solid material to retain foodstuff liquid.
4. A method of packaging oxygen sensitive foodstuff comprising the steps of:
placing at least one over-wrapped or lidded, open celled tray containing a foodstuff into an oxygen barrier bag;
placing the barrier bag in a vented chamber having a snorkel;
evacuating both the chamber and the barrier bag via the snorkel to reach a vacuum level corresponding to a vapour pressure of the foodstuff so that a pressure inside the barrier bag increases to ensure that the barrier bag is expanded, and so that vapour coming off the foodstuff is expanding and displacing the oxygen in the barrier bag so that a very low partial pressure of oxygen is left inside the barrier bag;
injecting gas into the barrier bag and simultaneously venting the chamber to atmosphere so that no undue pressure is placed on the barrier bag; and
sealing the barrier bag.
5. The method of packaging foodstuffs as claimed in claim 4 further comprising the steps of opening the chamber after said sealing the barrier bag step and then removing the barrier bag from the chamber.
6. The method of packaging foodstuffs as claimed in claim 5 further comprising the step of transporting the barrier bag.
7. The method of packaging foodstuff as claimed in claim 5 , further comprising the step of storing the barrier bag until the foodstuff is required to be removed from the barrier bag and displayed.
8. The method of packaging foodstuffs as claimed in claim 6 further comprising the step of placing an oxygen absorbent sachet within the barrier bag before said sealing the barrier bag step.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US10/286,904 US20030116450A1 (en) | 2000-01-31 | 2002-11-04 | Open cell tray and method of foodstuff packaging |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NZ50257300 | 2000-01-31 | ||
NZ502573 | 2000-01-31 | ||
US09/769,343 US20010015052A1 (en) | 2000-01-31 | 2001-01-26 | Open cell tray and method of foodstuff packaging |
US10/286,904 US20030116450A1 (en) | 2000-01-31 | 2002-11-04 | Open cell tray and method of foodstuff packaging |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/769,343 Continuation-In-Part US20010015052A1 (en) | 2000-01-31 | 2001-01-26 | Open cell tray and method of foodstuff packaging |
Publications (1)
Publication Number | Publication Date |
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US20030116450A1 true US20030116450A1 (en) | 2003-06-26 |
Family
ID=26652154
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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US10/286,904 Abandoned US20030116450A1 (en) | 2000-01-31 | 2002-11-04 | Open cell tray and method of foodstuff packaging |
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US (1) | US20030116450A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050037114A1 (en) * | 2003-07-25 | 2005-02-17 | Marshall Weems | Case-ready food packaging system |
US8741402B2 (en) * | 2004-04-02 | 2014-06-03 | Curwood, Inc. | Webs with synergists that promote or preserve the desirable color of meat |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4136203A (en) * | 1976-07-08 | 1979-01-23 | Swift & Company | Meat packaging |
US4830863A (en) * | 1986-09-23 | 1989-05-16 | Jones Arthur N | Packaging |
US4926614A (en) * | 1986-11-05 | 1990-05-22 | Rmf Steel Products Co. | Packaging method and apparatus |
US6054153A (en) * | 1998-04-03 | 2000-04-25 | Tenneco Packaging Inc. | Modified atmosphere package with accelerated reduction of oxygen level in meat compartment |
US6210725B1 (en) * | 1998-05-08 | 2001-04-03 | Tres Fresh, Llc | Method for creating modified atmosphere packaging |
US6321509B1 (en) * | 1999-06-11 | 2001-11-27 | Pactiv Corporation | Method and apparatus for inserting an oxygen scavenger into a modified atmosphere package |
-
2002
- 2002-11-04 US US10/286,904 patent/US20030116450A1/en not_active Abandoned
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4136203A (en) * | 1976-07-08 | 1979-01-23 | Swift & Company | Meat packaging |
US4830863A (en) * | 1986-09-23 | 1989-05-16 | Jones Arthur N | Packaging |
US4926614A (en) * | 1986-11-05 | 1990-05-22 | Rmf Steel Products Co. | Packaging method and apparatus |
US6054153A (en) * | 1998-04-03 | 2000-04-25 | Tenneco Packaging Inc. | Modified atmosphere package with accelerated reduction of oxygen level in meat compartment |
US6210725B1 (en) * | 1998-05-08 | 2001-04-03 | Tres Fresh, Llc | Method for creating modified atmosphere packaging |
US6321509B1 (en) * | 1999-06-11 | 2001-11-27 | Pactiv Corporation | Method and apparatus for inserting an oxygen scavenger into a modified atmosphere package |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050037114A1 (en) * | 2003-07-25 | 2005-02-17 | Marshall Weems | Case-ready food packaging system |
US8741402B2 (en) * | 2004-04-02 | 2014-06-03 | Curwood, Inc. | Webs with synergists that promote or preserve the desirable color of meat |
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