WO2015002963A1 - Système de pelliplacage perméable aux gaz pour viandes - Google Patents

Système de pelliplacage perméable aux gaz pour viandes Download PDF

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Publication number
WO2015002963A1
WO2015002963A1 PCT/US2014/045071 US2014045071W WO2015002963A1 WO 2015002963 A1 WO2015002963 A1 WO 2015002963A1 US 2014045071 W US2014045071 W US 2014045071W WO 2015002963 A1 WO2015002963 A1 WO 2015002963A1
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WO
WIPO (PCT)
Prior art keywords
container
meat
gas
gas mixture
per
Prior art date
Application number
PCT/US2014/045071
Other languages
English (en)
Inventor
Jesse A. COLLINS
Tony W. HOLTHAUS
Melissa J. WEBER
Original Assignee
Cargill, Incorporated
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 Cargill, Incorporated filed Critical Cargill, Incorporated
Publication of WO2015002963A1 publication Critical patent/WO2015002963A1/fr

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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
    • 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
    • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
    • 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
    • B65B2220/00—Specific aspects of the packaging operation
    • B65B2220/16—Packaging contents into primary and secondary packaging

Definitions

  • the present disclosure relates generally to systems and methods for packaging meat This disclosure particularly relates to systems and methods useful for packaging fresh meat having a desirable color.
  • the color of many meat products is dependent upon the presence of myoglobin, which helps to transport oxygen throughout the muscle cell to produce energy.
  • myoglobin The common forms of myoglobin in fresh beef are: oxymyoglobin (myoglobin bound to oxygen), deoxymyoglobin (myoglobin bound to water), and metmyoglobin (oxidized myoglobin).
  • Carboxymyoglobin myoglobin bound to carbon monoxide
  • Both the quantity and the type of myoglobin in the meat determine the color of the meat.
  • Lidded trays and overwrap trays can both provide case-ready meat that is red and desirable to the consumer, particularly when the meat products are exposed to modified atmosphere gases (e.g., oxygen, carbon monoxide).
  • modified atmosphere gases e.g., oxygen, carbon monoxide
  • these packaging systems can have several drawbacks, such as, the appearance of extra and/or wasted packaging, leaking of purge through the overwrap tuck and fold seal, trapping of carbon monoxide in the packaging system causing the meat to retain a fresh look indefinitely, reduced shelf life due to product deterioration after removal from the motherbag.
  • Fresh meat is commonly associated with a red color due to the presence of myoglobin predominantly in the form of oxymyoglobin.
  • the color of the meat typically changes from red to brown due to the oxidization and/or denaturation of the meat, i.e., conversion of the myoglobin in the meat to metmyoglobin.
  • meat particularly beef
  • it may assume a purplish color due to the myoglobin in the meat being predominantly present as deoxymyoglobin.
  • a system for packaging meat comprising a first container configured for supporting a portion of meat, a gas-permeable plastic film configured to cover at least one portion of at least one surface of the portion of meat and at least one portion of at least one surface of the first container and a second container configured for containing a gas mixture, wherein the first container is contained within the second container, wherein the first container is selectively removable from the second container, and wherein the gas mixture comprises carbon monoxide.
  • a method of packaging meat comprising placing a portion of meat on a first container surface, covering the portion of meat and the container with a gas -permeable plastic film to provide a gas-permeable skin package, placing the gas-permeable skin package in a second container, filling the second container with a gas mixture, wherein the gas mixture comprises carbon monoxide, and sealing the second container.
  • FIG. 1 is a perspective view of a gas-permeable skin packaging system for meat according to an exemplary embodiment.
  • One aspect of the present disclosure provides a system including a first container or primary tray configured for supporting a portion of meat.
  • the system further includes a gas- permeable plastic film.
  • the system also includes a second container configured for containing a gas mixture including carbon monoxide. The first container is contained within the second container.
  • a system for packaging meat 10 comprising a first container 20 configured for supporting a portion of meat 30, a gas - permeable plastic film 40 configured to cover at least one portion of at least one surface of the portion of meat 30 and at least one portion of at least one surface of the first container 20, and a second container 50 configured for containing a gas mixture 60, where the first container 20 is contained within the second 50 container, the first container 20 is selectively removable from the second container 50.
  • the first container 20 may be a rigid tray or semi-rigid film formed of a material suitable for supporting the portion of meat 30.
  • the rigid tray or semi-rigid film may include, for example, a styrofoam material or a plastic material, such as, for example a polypropylene or polyester plastic blend.
  • Styrofoam trays suitable for use as the first container 20 are known to those of skill in the relevant arts and are commercially available from a variety of sources, such as, for example, Sealed Air (Bloomington, MN, USA), Bemis Company, Inc. ( eenah, WI, USA), Pactiv LLC (Lake Forest, 1L, USA), and Genpack, LLC (Glen Falls, NY, USA).
  • the first container 20 may be at least one of a rectangular container and a square container.
  • the portion of meat 30 may be obtained from any animal protein source such as bovine, porcine, equine, caprine, ovine, avian animals, seafood animals, or any animal commonly harvested for food production.
  • Bovine animals include, but are not limited to buffalo, bison, and alt cattle, including steers, heifers, cows, and bulls.
  • Porcine animals include, but are not limited to feeder pigs and breeding pigs, including sows, gilts, bar-rows, and boars.
  • Ovine animals include, but are not limited to, sheep, including ewes, rams, wethers, and lambs.
  • Caprine animals include, but are not limited to, goats, including does, bucks, wethers, and kids.
  • Avian animals include, but are not limited to, birds, including chickens, turkeys, and ostriches (and also include domesticated birds also referred to as poultry).
  • Seafood animals include, but are not limited to, fish and shellfish (such as clams, scallops, shrimp, crabs and lobster).
  • the meat portion may be provided for packaging fewer than I S days postmortem, fewer than 10 days postmortem, fewer than 5 days postmortem, or fewer than 1 day post mortem. In some embodiments, the meat portion may be provided for packaging at least 1 day postmortem, at least S days postmortem, at least 10 days postmortem, or at least 15 days post mortem.
  • the gas-permeable plastic film 40 may be an oxygen-permeable plastic film.
  • the oxygen-permeable plastic film may have an oxygen transmission value at 23 °C and 0% relative humidity of about 10,0000 - 15,000 cm 3 per 1 m 2 per 24 hours. In some embodiments, the oxygen-permeable plastic film may have an oxygen transmission value at 23 °C and 0% relative humidity of about 12,000 cm 3 per I m 2 per 24 hours.
  • An oxygen-permeable plastic film suitable for use in embodiments of the present disclosure is available under the trade name MGFS000 from Winpak Ltd., Winnipeg, Manitoba, Canada.
  • the gas-permeable plastic film 40 may be sealed to the at least one surface of the first container 20. In some embodiments, gas-permeable plastic film 40 may be heat sealed to the at least one surface of the first container 20.
  • the second container SO may comprise a bag or a pouch.
  • the bag or pouch may comprise two square or rectangular films sealed together on the four sides.
  • the bag or pouch may comprise one square or rectangular film folded (c-fold) and then sealed on three sides.
  • the bag or pouch is printable or printed with merchandising or advertising indicia or other graphics.
  • the second container 50 has an oxygen transmission value at 23 °C and 0% relative humidity of less than about 0.1 cm 3 per 1 m 2 per 24 hours.
  • the second container 50 may suitably comprise a commercially-available packaging film, such as, for example, CURLON Grade 9602- (Curwood, Oshkosh, Wl, USA).
  • the second container 50 may further include an oxygen scavenger.
  • the oxygen scavenger may be provided as an oxygen scavenger packet, such as ACTIVE TECH available from Pactiv LLC, Lake Forest, Illinois, U.S.A.
  • the gas mixture 60 includes carbon monoxide. In some embodiments, the gas mixture 60 further comprises at least one of carbon dioxide and nitrogen. In some embodiments, the gas mixture 60 comprises about 0.4% carbon monoxide, about 35% carbon dioxide, and about 64.6% nitrogen.
  • a method of making and using the system for packaging meat includes obtaining a First container and placing a portion of meat on a surface of the first container.
  • Vacuum skin packaging techniques are known to those of skill in the relevant arts and are described, for example, in U.S. Patent Nos. RE30.009 to Purdue el al. and 4,61 1,456 to Gillio-tos, et al. which are hereby incorporated by reference in their entirety.
  • the first container and meat are placed in a sealing machine.
  • the sealing machine may be a Multivac T-Series (e.g., T200, T3S0) tray sealing machine (Multivac, Inc., Kansas City, MO, U.S.A.) or a Mondini E-Series (e.g., E340, E390) tray sealing machine (G.MONDINI S.p.A., Cologne, Italy) where a gas- permeable plastic film is used to create a sealed skin package.
  • An oxygen scavenger may be placed in the second container prior to, concurrently with, or after placing the gas-permeable skin package in the second container.
  • the second container may be evacuated and/or flushed with a gas mixture to remove as much residual atmosphere as possible, filled with a gas mixture including carbon monoxide, and then sealed using, for example, a modified air packaging machine such as, for example, a MASTERPACKER (e.g., model A-200 or A-600) available commercially from CVP Systems Inc., Downers Grove, IL, USA or a CORR-VAC MARL III, available commercially from M-Tek Inc, Elgin, IL, USA, employing techniques known to those of ordinary skill in the relevant arts.
  • a MASTERPACKER e.g., model A-200 or A-600
  • CORR-VAC MARL III available commercially from M-Tek Inc, Elgin, IL, USA
  • the meat packaging system is provided to the retail environment, where the individual sealed skin packages may be removed from the second container and placed on display (e.g., in a meat display case) and retain a desirable red color for up to about five to seven days.
  • display e.g., in a meat display case
  • the presently-disclosed meat packaging system provides a packaged meat product with little to no appearance of wasted packaging and improved sanitation as the package seal prevents purge from leaking out of the packaging system.
  • the trays of meat are not exposed to a vacuum, which may result in a level of residual oxygen of about 0.3% to 3% in the primary tray package.
  • This primary tray package may then be placed in a secondary package that contains a carbon monoxide atmosphere. If the overwrap film on the primary tray package is perforated with small holes, these holes may allow the remaining oxygen to be removed from both the primary tray package and the secondary motherbag with an oxygen scavenger. The removal of this oxygen by the scavenger can take up to forty-eight hours, as the oxygen from both the primary and the secondary package must be absorbed.
  • the small holes in the overwrap film may allow the carbon monoxide which has been flushed into the secondary package to flow into the primary tray package and bind with the myoglobin, creating a bright-red meat product.
  • the presence of low levels of oxygen in the primary tray package e.g., 0.3% -3.0%
  • oxygen may compete with carbon monoxide for binding sites on the myoglobin protein.
  • the more time it takes to remove the oxygen the longer the competition for binding sites may exist.
  • the competition for binding sites can act to slow the overall color conversion reaction of the meat product, which may be viewed negatively by retailers. Moreover, the competition for binding sites and inhibition of the carbon monoxide binding reaction may cause the meat product (i.e, muscle) to use stored energy. Thus, the stored energy consumed may not available later in the shelf life of the meat product (e.g., when the trays are removed from the motherbag) to maintain the desirable bright-red color. As a result, the myoglobin in the meat product may convert to metmyoglobin, which may have a brown color, and may become unsaleable sooner.
  • oxygen contamination in the packaging system may be much lower than that in a traditional overwrap motherbag system, for example, oxygen may comprise less than about 0.3%, less than about 0.2%, or less than about 0.1 % of the total volume of gas contained in the packaging system.
  • the lower oxygen contamination in packaging systems of the present disclosure may be achieved by exposure of the primary tray package to a strong mechanical vacuum step, resulting in less than about 0.3%, less than about 0.2%, or less than about 0.1% oxygen present in the primary tray package.
  • a strong mechanical vacuum step resulting in less than about 0.3%, less than about 0.2%, or less than about 0.1% oxygen present in the primary tray package.
  • the residual oxygen in the motherbag is not in direct contact with the meat product due to a gas-permeable plastic film covering the meat product, which may have benefits.
  • the conversion step of myoglobin to carboxymyoglobin may take less time and therefore the bright-red color of the meat product may appear more rapidly.
  • the speed of carboxymyoglobin formation may important for retailers as they may not have to wait as long for the meat product to age and convert to the red, saleable color. This may further mean that less storage space is needed for the meat products and that the meat products may be placed in the retail meat case up to several days sooner than would be possible for meat products placed in a traditional overwrap package.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

Cette invention concerne des systèmes et procédés de conditionnement des viandes, ledit système comprenant : un premier contenant conçu pour supporter un morceau de viande, un film plastique perméable aux gaz conçu pour recouvrir au moins une partie d'au moins une surface du morceau de viande et au moins une partie d'au moins une surface du premier contenant ; et un second contenant conçu pour contenir un mélange gazeux, ledit premier contenant étant contenu dans le second contenant, le premier contenant pouvant être retiré sélectivement du second contenant et le mélange gazeux comprenant du monoxyde de carbone.
PCT/US2014/045071 2013-07-01 2014-07-01 Système de pelliplacage perméable aux gaz pour viandes WO2015002963A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361841516P 2013-07-01 2013-07-01
US61/841,516 2013-07-01

Publications (1)

Publication Number Publication Date
WO2015002963A1 true WO2015002963A1 (fr) 2015-01-08

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190002140A1 (en) * 2017-06-30 2019-01-03 Maxwell Chase Technologies, Llc Methods of packaging and preserving mollusks
WO2021154776A1 (fr) 2020-01-28 2021-08-05 Cargill, Incorporated Produits carnés prêts à consommer prétranchés emballés et leurs procédés
US11987436B2 (en) 2020-04-07 2024-05-21 Cryovac, Llc Package and method for color retention of fresh meat

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20010049001A1 (en) * 1997-12-02 2001-12-06 Walter B. Mueller Laminate, package made therefrom, and packaging method
US20030054073A1 (en) * 2001-07-25 2003-03-20 Delduca Gary R. Modified atmosphere packages and methods for making the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20010049001A1 (en) * 1997-12-02 2001-12-06 Walter B. Mueller Laminate, package made therefrom, and packaging method
US20030054073A1 (en) * 2001-07-25 2003-03-20 Delduca Gary R. Modified atmosphere packages and methods for making the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190002140A1 (en) * 2017-06-30 2019-01-03 Maxwell Chase Technologies, Llc Methods of packaging and preserving mollusks
WO2021154776A1 (fr) 2020-01-28 2021-08-05 Cargill, Incorporated Produits carnés prêts à consommer prétranchés emballés et leurs procédés
US11987436B2 (en) 2020-04-07 2024-05-21 Cryovac, Llc Package and method for color retention of fresh meat

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