초록 ▼

A method for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized f

A method for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized for receiving a piece of fresh meat of predetermined cut. The tray is overwrapped with a web of clear plastic wrapping material. The overwrapped tray is ventilated to ensure gas communication between enclosed regions of the overwrapped tray and the outside ambient without blockage due to run off juices from the meat product or shifting of the meat product within the tray during transport. A number of similarly ventilated overwrapped trays are then placed within an outer barrier bag which is first evacuated of normal atmosphere and then flushed with a preservation-enhancing gas. The outer barrier bag is then sealed. Upon opening of the outer barrier bag, exposure to oxygen causes the packaged meat products to bloom to a desired fiery red color. Upon removal from the outer barrier bag, the ventilated overwrapped trays are ready for retail case-ready display without the need for repackaging or cosmetic repair.

대표청구항 ▼

A method of packaging fresh meat for retail case-ready display in a substantially oxygen-free atmosphere to provide prolonged shelf life and whereby the meat blooms to a desired red color when the meat is removed from the packaging, the method comprising the steps of: a) forming a tray of a gas barr

A method of packaging fresh meat for retail case-ready display in a substantially oxygen-free atmosphere to provide prolonged shelf life and whereby the meat blooms to a desired red color when the meat is removed from the packaging, the method comprising the steps of: a) forming a tray of a gas barrier material and having a base, opposed upstanding end walls, and opposed upstanding side walls and an outwardly projecting upper perimeter lip which extends in continuous fashion along upper free ends of said upstanding side and end walls, said side walls, end wails and base of said tray together defining an upwardly open hollow interior sized to receive a piece of meat of a specified cut there within; b) placing a piece of fresh meat within said tray; c) selectively perforating upper portions of said side and end walls of said tray to permit gas exchange therethrough without clogging due to run-off juices from the meat or shifting of the meat within the tray; d) applying a flexible web of non-barrier clear plastic wrapping material around said tray and meat to provide an overwrapped tray having two enclosed regions, including: i) a first enclosed region defined by a portion of said plastic wrapping material which spans across and covers said hollow interior of said tray; and ii) a second enclosed region defined by a perimeter overwrap portion of said plastic wrapping material which extends from said outwardly projected perimeter lip to said base; e) selectively perforating said perimeter overwrap portion of said plastic wrapping material to permit gas exchange between said first and second enclosed regions and a region outside of said overwrapped tray; f) placing the overwrapped tray within a gas impermeable outer barrier bag; g) applying a vacuum to said outer barrier bag to withdraw normal atmospheric gases from within said outer barrier bag and said first and second enclosed regions of said overwrapped tray; h) flushing the interior of said outer barrier bag and said first and second enclosed regions of said overwrapped tray with a carbon dioxide gas; and i) sealing the outer barrier bag.