US20080003336A1 - Process for packing and aging meat products - Google Patents

Process for packing and aging meat products Download PDF

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Publication number
US20080003336A1
US20080003336A1 US11/769,788 US76978807A US2008003336A1 US 20080003336 A1 US20080003336 A1 US 20080003336A1 US 76978807 A US76978807 A US 76978807A US 2008003336 A1 US2008003336 A1 US 2008003336A1
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US
United States
Prior art keywords
foil
meat products
tube
flat
sealed
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
Application number
US11/769,788
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English (en)
Inventor
Ekkehardt Schafer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
World-Pac International AG
Original Assignee
World-Pac International AG
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 World-Pac International AG filed Critical World-Pac International AG
Assigned to WORLD PAC INTERNATIONAL AG reassignment WORLD PAC INTERNATIONAL AG ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: SCHAFER, EKKEHARDT TH. F.
Publication of US20080003336A1 publication Critical patent/US20080003336A1/en
Abandoned legal-status Critical Current

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Classifications

    • 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
    • B65B9/00—Enclosing successive articles, or quantities of material, e.g. liquids or semiliquids, in flat, folded, or tubular webs of flexible sheet material; Subdividing filled flexible tubes to form packages
    • B65B9/10—Enclosing successive articles, or quantities of material, in preformed tubular webs, or in webs formed into tubes around filling nozzles, e.g. extruded tubular webs
    • B65B9/12—Subdividing filled tubes to form two or more packages by sealing or securing involving displacement of contents
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/0066—Sausage casings casings according to the presence or absence of seams
    • A22C2013/0069—Sausage casings casings according to the presence or absence of seams seamed casings, casings with at least one longitudinal seam

Definitions

  • the invention relates to a method for packaging meat products, in particular sausage products, by feeding a flat plastic foil to a filling tube and thereby shaping it into a cylindrical form that surrounds the filling tube and is heat-sealed at the overlapping edges, whereby the meat product is filled into the flexible foil tube thus formed via the filling tube and the flexible tube is then sealed at the ends and detached.
  • the said method is extensively used for sausage packaging, but also for packaging cheese, herb butter and the like.
  • An essential advantage is that the flat foil, which can be pulled off from rolls, is shaped into calibers of different sizes and automatically heat-sealed at the overlapping edges and simultaneously filled with the product. After the desired amount of product has been filled in, the flexible tube is sealed by two closely successive clips or the like and separated between the clips, so that the sausages are already dispensed from the packaging and filling machine in a separated form.
  • mono or composite foils which are impermeable to steam and oxygen, whereby it is important that the foil is easily heat-sealable, so that the overlapping edges can be quickly and reliably joined by the addition of heat.
  • the described method is to date only used for aged meat products such as boiling sausage, cooking sausage and other foods such as herb butter, soft cheese, etc., i.e. for those food products that do not require any aging after packaging, but should be tightly sealed vis-à-vis the surroundings and, if necessary, also boiled.
  • the manufacturing of said casings represents a further expensive process:
  • the casings must be gathered after they have been produced, i.e. mechanically pushed together to form a caterpillar, so that they can be transported in a space-saving manner to the filling machine.
  • This requires that the casings be moistened prior to the gathering, so that they become soft and flexible and are not damaged by the gathering wheels of the gathering machine during the mechanical load.
  • the gathered, moist casings must again be dried to the desired residual moisture to prevent the formation of mold.
  • the processor or filler must then again moisten these caterpillars by soaking in water before the filling process, so that the casings can be fed to the filling machine. This soaking also conceals a high hygienic risk.
  • the gathered casing is delivered to the filling machine in a moistened state, i.e. ready to be filled, then a chemical must be added to the water which is required for the moistening to prevent the formation of mold.
  • the damp caterpillar must be transported to the filling machine in a container which is impermeable to steam to prevent drying.
  • the object of the present invention is to improve the known packaging method for meat products in such a way that raw meat products, which must still undergo a drying and aging process after packaging, can be packed while avoiding the aforementioned problems.
  • the flat foil for use with raw meat products in particular for raw sausage and semipreserved products, consists of a fleece which is made with a component of at least 80% long-fibered synthetic fibers and has a water and/or steam permeability of at least 40 g/m 2 d and that the packed raw meat products are subsequently preserved by the removal of moisture and/or by smoking.
  • the natural skins and collagen and fiber casings thusfar required for raw sausage products can be replaced by a fleece foil of this type.
  • the manufacture and production of the casings is thereby considerably simplified.
  • the moistening which is no longer required prior to the gathering of the casings and also prior to filling is omitted.
  • the hygienic conditions when using the foil according to the invention are significantly more advantageous.
  • the foil have a water and steam permeability of more than 100 g/m 2 d, preferably more than 150 g/m 2 d.
  • the foil should also be permeable to gas, so that gases that occur during the aging process can escape.
  • the synthetic fibers be extruded with a fiber length of at least 5 mm, preferably at least 50 mm. It is most advantageous to work with an endless fiber.
  • the fiber(s) is/are placed crisscross adjacent to and on top of one another and then heat-sealed together at the points of contact or intersection. As a result, the desired permeability and the required stability can be guaranteed.
  • the thickness of the foils is selected in such a way that a foil weight of at least 30 g/m 2 , at the most 300 g/m 2 , sets in.
  • the preferred range is between 40 g/m 2 and 200 g/m 2 .
  • Especially suitable as material for the fibers are polyvinylidene chloride, polyamide, polypropylene, polyester and/or polyethylene from which a heat-sealable fleece foil is produced in the spun/bond method. It is also within the scope of the invention to work with fibers made of other materials, as long as the fibers have a casing of a heat-sealable or sealable plastic, in particular, therefore, of a thermoplastic material.
  • the fleece foil be supplied to the filling tube without prior moistening. This also applies when they are brought onto the filling tube in a gathered form prior to folding over.
  • the filled raw meat products must still then age for a long time. Therefore, in a further development of the invention, it is recommended that the flat foil be treated with preservatives, in particular potassium sorbate, prior to the filling process. As a result, the danger of mold formation, which is considerably higher in raw meat products than in conventionally filled products, is clearly reduced.
  • the aforementioned treatments can advantageously be carried out in such a manner that potassium sorbate and/or propylene glycol and/or glycerine is dissolved in water and the foil passed through an immersion bath formed therewith. Any residues of the solution still adhering to the surface are then removed by rolling, stripping or the like.
  • the aforementioned immersion bath contains about 10 to 30% propylene glycol, about 5 to 20% glycerine and about 1 to 10% potassium sorbate.
  • the foil have an anti-adhesive coating on the side facing the product.
  • the thickness of this anti-adhesive coating is in the ⁇ -range.
  • it consists of cellulose, acrylate and other substances known to a person skilled in the art, whereby liquid smoke or other flavouring substances are also suitable, if one wishes to simultaneously influence the taste of the product.
  • Other coatings for the foil are also possible, perhaps to control its permeability.
  • the flat foil is advantageously made completely of long-fibered synthetic fibers; however, it is also within the scope of the invention to add about 15% to about 20% foreign fibers, in particular cellulose fibers or derivatives thereof.
  • the products can be preserved after packaging by removal of moisture and/or smoking, i.e. that the foil has adequate water and/or steam permeability.
  • This permeability is reduced in the overlapping area of the foil edges, that is there where the edges are heat-sealed together to form a flexible tube. It is therefore recommended that this area be stippled after the bonding or heat-sealing, i.e. to make numerous microholes, so that the gas and moisture permeability is just as good as in the non-heat-sealed foil area.
  • FIG. 1 a schematic illustration of the filling system
  • FIG. 2 the individual procedural steps.
  • FIG. 1 a roll with the flat foil 1 according to the invention can be seen in FIG. 1 .
  • This is a fiber fleece which is made from an endless fiber.
  • the fiber is coextruded from a PET (polyethylene terephthalate) core and a PET (polyethylene) casing and has a diameter of 5 ⁇ to about 100 ⁇ , preferably about 10 to about 50 ⁇ . It is laid out on an underpad in an orderly or disorderly fashion in strands which are adjacent to and above one another, so that an area weight of about 20 g/m 2 to about 200 g/m 2 results.
  • This fleece is then heat-sealed at certain points, so that a so-called spun/bond material is produced.
  • the foil is separated in such a width that it results in the desired caliber of the sausage with a peripheral overlapping of a few millimeters when being shaped into the form of a flexible tube, so that the overlapping width for the joining of the two foil edges in a heat-sealing station is sufficient.
  • preservatives After the flat foil has been produced, it is also advantageously treated by preservatives, so that it is better suitable for the later use with for raw meat products.
  • This treatment is advantageously carried out with a solution of bactericidal and/or fungicidal preservatives. These substances are applied to the foil by spraying or an immersion bath. Subsequently, they are optionally scraped off the surface of the foil, however, they remain inside the foil and consequently have a longer lasting effect than with preserving by heat or drying.
  • Suitable preservatives are sorbates, benzoates, sulfites, nitrides, acetates, propionates and other legally certified substances for food.
  • An aqueous solution with sorbic acid or sorbates, optionally with additional substances, is especially suitable for the present application.
  • the foil 1 treated in this way is pulled off a supply roll via a vertically freely movable dancer roll 2 and conveyed to a shaping shoulder 3 .
  • the foil is shaped cylindrically in a known manner, whereby it is placed about a filling tube 7 .
  • the foil 1 thus made into a flexible tube 1 a is then run along a heat-sealing beam 4 which heats the overlapping foil edges and seals them.
  • the sealing surface can be perforated with microholes to improve its permeability.
  • the tubular sealed casing is conveyed by conveyor belts 5 into a gathering area 8 which is in the vicinity of the outlet end of the filling tube 7 .
  • a clipping machine 6 where the foil tube is clipped off and detached, adjoins it.
  • FIG. 2 illustrates the procedural steps in detail:
  • Fig. a The tube end sealed by a clip 1 b and the gathering area 8 found on the filling tube 7 can be seen in Fig. a.
  • the filling process starts, as a result of which the sealed tube end is pressed forward into the position shown in Fig. b.
  • the dosing feeder actuates the binding process.
  • the tube is tied off with fingers 1 c in a known manner and, according to Fig. d, a braid 1 d is pulled.
  • Two clips are placed on the pulled braid at a distance from the clipping machine 6 .
  • a blade 9 between the clips then separates the filled sausage. It is transported away by a conveyor belt or via a discharge tray. The process is repeated at the sealed tube end on the right side.
  • the fleece foil according to the invention as a prefabricated tube which is heat-sealed on the overlapping longitudinal edges and to then convey this tube to the filling tube 7 .
  • the invention offers the advantage that raw meat products, in particular raw sausage and semipreserved products such as salami, can now be quickly and hygienically packaged with any caliber desired and can age in the packaging.
  • the fleece foil according to the invention can be processed by rolls of up to 2000 m length, whereas the previous skins were limited to 60-80 m length.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Processing Of Meat And Fish (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Wrappers (AREA)
  • Container Filling Or Packaging Operations (AREA)
US11/769,788 2006-06-30 2007-06-28 Process for packing and aging meat products Abandoned US20080003336A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102006030692A DE102006030692A1 (de) 2006-06-30 2006-06-30 Verfahren zur Verpackung und Reifung von Fleischprodukten
DE102006030692.9 2006-06-30

Publications (1)

Publication Number Publication Date
US20080003336A1 true US20080003336A1 (en) 2008-01-03

Family

ID=38457741

Family Applications (1)

Application Number Title Priority Date Filing Date
US11/769,788 Abandoned US20080003336A1 (en) 2006-06-30 2007-06-28 Process for packing and aging meat products

Country Status (12)

Country Link
US (1) US20080003336A1 (pt)
EP (1) EP1872663B1 (pt)
AT (1) ATE433666T1 (pt)
AU (1) AU2007203068A1 (pt)
BR (1) BRPI0702940A (pt)
CA (1) CA2592678C (pt)
DE (2) DE102006030692A1 (pt)
ES (1) ES2327787T3 (pt)
NZ (1) NZ556225A (pt)
PL (1) PL1872663T3 (pt)
RU (1) RU2443115C2 (pt)
WO (1) WO2008000519A1 (pt)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100047400A1 (en) * 2008-08-21 2010-02-25 Sara Lee Corporation System and method for forming a co-extruded food product
US20110151158A1 (en) * 2009-05-26 2011-06-23 Stall Alan D Method of making a food casing
WO2016018651A1 (en) * 2014-07-28 2016-02-04 Siemens Energy, Inc. Apparatus for production of filler packets for solid freeform fabrication
US9380804B2 (en) 2012-07-12 2016-07-05 The Hillshire Brands Company Systems and methods for food product extrusion
WO2018049954A1 (zh) * 2016-09-19 2018-03-22 深圳市奥途迪赛自动化设备有限公司 一种肠衣连续套缩生产的夹手装置及自动肠衣套缩机
US9924726B2 (en) 2014-07-17 2018-03-27 Lund Food Holdings, Inc. Methods and packaging for wet aging meat
US10136656B2 (en) 2010-10-01 2018-11-27 The Hillshire Brands Company Systems and methods for providing a food product with additives

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT520230B1 (de) 2017-08-11 2020-02-15 Bca Vertriebsgesellschaft Mbh Lebensmittelummantelung
RU186000U1 (ru) * 2018-08-07 2018-12-26 Оксана Ивановна Боева Упаковка для хранения начатых изделий пищевой промышленности

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3066461A (en) * 1957-05-23 1962-12-04 American Viscose Corp Apparatus for making stuffed products
US4410011A (en) * 1980-10-25 1983-10-18 Hoechst Aktiengesellschaft Tubular casing with glued seam and its manufacture and use for curved or ring-shaped sausages
US4664861A (en) * 1985-02-04 1987-05-12 Teepak, Inc. Method for making preserved, high moisture, ready-to-stuff food casings
US5364674A (en) * 1990-04-24 1994-11-15 Hoechst Aktiengesellschaft Plastic film with fiber reinforcement and tubular casings produced therefrom
US5364694A (en) * 1991-08-13 1994-11-15 Kuraray Co., Ltd. Polyethylene terephthalate-based meltblown nonwoven fabric ad process for producing the same
US20040219264A1 (en) * 2000-12-27 2004-11-04 World-Pac International Ag Packaging wrap

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DE3105718A1 (de) * 1981-02-17 1982-09-02 Hoechst Ag, 6000 Frankfurt Fuer lebensmittel, insbesondere wurstwaren, geeignete rauchdurchlaessige schlauchhuelle mit einer klebenaht und verfahren zu ihrer herstellung
DE3139481A1 (de) * 1981-10-03 1983-05-05 Hoechst Ag, 6230 Frankfurt Fuer zu raeuchernde lebensmittel, insbesondere fuer zu raeuchernde wurstwaren geeignete schlauchhuelle, verfahren zu ihrer herstellung und ihre verwendung
DE3244372A1 (de) * 1982-12-01 1984-06-07 Hoechst Ag, 6230 Frankfurt Verfahren zur herstellung von gefuellten schlauchpackungen, insbesondere von wuersten
DE3435948A1 (de) * 1984-09-29 1986-04-03 Herbert Dipl.-Ing. 6240 Königstein Niedecker Verfahren zum herstellen von verpackungsschlaeuchen aus kunststoffolien
FR2744591B1 (fr) * 1996-02-08 1998-04-30 Viskase Sa Procede de preparation de fromages et appareil pour sa mise en oeuvre
DE10054882A1 (de) * 2000-11-06 2002-05-08 World Pac Int Ag Verpackungshülle für Fleischprodukte
DE10149457C1 (de) * 2001-10-08 2003-07-03 Poly Clip System Gmbh & Co Kg Verwendung einer Kunststoff-Folie zur Herstellung eines Folienschlauches
DE10314699A1 (de) * 2003-03-31 2004-10-14 Kalle Gmbh & Co. Kg Mit Nahrungsmittelzusatzstoff imprägnierter Textildarm
DE10337010A1 (de) * 2003-08-12 2005-03-17 Case Tech Gmbh & Co.Kg Rauchdurchlässige gereckte nahtlose Schlauchhülle sowie deren Verwendung als Nahrungsmittelhülle
DE102004022974A1 (de) * 2004-05-10 2005-12-08 Kalle Gmbh Nahrungsmittelhülle auf Cellulosebasis mit imprägnierter Fasermaterialverstärkung
DE102004022975A1 (de) * 2004-05-10 2005-12-08 Kalle Gmbh Nahrungsmittelhülle auf Basis von regenerierter Cellulose mit einer vollsynthetischen Faserverstärkung

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3066461A (en) * 1957-05-23 1962-12-04 American Viscose Corp Apparatus for making stuffed products
US4410011A (en) * 1980-10-25 1983-10-18 Hoechst Aktiengesellschaft Tubular casing with glued seam and its manufacture and use for curved or ring-shaped sausages
US4664861A (en) * 1985-02-04 1987-05-12 Teepak, Inc. Method for making preserved, high moisture, ready-to-stuff food casings
US5364674A (en) * 1990-04-24 1994-11-15 Hoechst Aktiengesellschaft Plastic film with fiber reinforcement and tubular casings produced therefrom
US5364694A (en) * 1991-08-13 1994-11-15 Kuraray Co., Ltd. Polyethylene terephthalate-based meltblown nonwoven fabric ad process for producing the same
US20040219264A1 (en) * 2000-12-27 2004-11-04 World-Pac International Ag Packaging wrap

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Ex Parte Gillespie BPAI app. 2009-007866, 12/18/2009 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100047400A1 (en) * 2008-08-21 2010-02-25 Sara Lee Corporation System and method for forming a co-extruded food product
US8945643B2 (en) 2008-08-21 2015-02-03 The Hillshire Brands, Company System and method for forming a multi-layer extruded food product
US10952444B2 (en) 2008-08-21 2021-03-23 The Hillshire Brands Company Systems and methods for providing a food product with additives
US20110151158A1 (en) * 2009-05-26 2011-06-23 Stall Alan D Method of making a food casing
US10136656B2 (en) 2010-10-01 2018-11-27 The Hillshire Brands Company Systems and methods for providing a food product with additives
US9380804B2 (en) 2012-07-12 2016-07-05 The Hillshire Brands Company Systems and methods for food product extrusion
US10716320B2 (en) 2012-07-12 2020-07-21 The Hillshire Brands Company Systems and methods for food product extrusion
US9924726B2 (en) 2014-07-17 2018-03-27 Lund Food Holdings, Inc. Methods and packaging for wet aging meat
WO2016018651A1 (en) * 2014-07-28 2016-02-04 Siemens Energy, Inc. Apparatus for production of filler packets for solid freeform fabrication
WO2018049954A1 (zh) * 2016-09-19 2018-03-22 深圳市奥途迪赛自动化设备有限公司 一种肠衣连续套缩生产的夹手装置及自动肠衣套缩机

Also Published As

Publication number Publication date
RU2007124383A (ru) 2009-01-10
AU2007203068A1 (en) 2008-01-17
DE502007000881D1 (de) 2009-07-30
EP1872663B1 (de) 2009-06-17
ES2327787T3 (es) 2009-11-03
ATE433666T1 (de) 2009-07-15
CA2592678C (en) 2014-06-03
WO2008000519A1 (de) 2008-01-03
NZ556225A (en) 2008-04-30
DE102006030692A1 (de) 2008-01-03
PL1872663T3 (pl) 2009-12-31
BRPI0702940A (pt) 2008-02-19
EP1872663A1 (de) 2008-01-02
RU2443115C2 (ru) 2012-02-27
CA2592678A1 (en) 2007-12-30

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Date Code Title Description
AS Assignment

Owner name: WORLD PAC INTERNATIONAL AG, LIECHTENSTEIN

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:SCHAFER, EKKEHARDT TH. F.;REEL/FRAME:019748/0607

Effective date: 20070821

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION