Modified atmosphere packages and methods for making the same

Details Modified atmosphere packages and methods for making the same Modified atmosphere packages and methods for making the same

A - Human Necessities

23

L

A23L 1/31 (2006.01) A23B 4/00 (2006.01) A23B 4/16 (2006.01) A23L 3/00 (2006.01) A23L 3/3418 (2006.01) A23L 3/3436 (2006.01) A23L 3/3445 (2006.01) B65B 31/00 (2006.01) B65B 31/02 (2006.01) B65B 31/06 (2006.01) B65B 55/00 (2006.01) B65D 81/00 (2006.01) B65D 81/20 (2006.01)

Patent

CA 2455599

A method of manufacturing a modified atmosphere package comprises supplying a first package (14) including a non-barrier (18) portion substantially permeable to oxygen. A retail cut of raw meat (26) is placed within the first package (14) and the first package (14) is sealed. A second package (12) substantially impermeable to oxygen is supplied. The first package (14) is covered with the second package (12) without sealing the second package (12) so as to create a pocket (13) between the first (14) and second (12) packages. A mixture of gases is supplied into the pocket (13). The gas mixture comprises from about 0.01 to about 0.8 vol.% carbon monoxide and at least one other gas to form a low oxygen environment so as to form carboxymyoglobin on a surface of the raw meat (26). The oxygen is removed from the pocket (13) so as to sufficiently reduce an oxygen level therein so as to inhibit or prevent the formation of metmyoglobin on the surface of the raw meat (26). The second package (12) is sealed.

L'invention concerne un procédé de fabrication d'un emballage modifié conditionné sous atmosphère, qui consiste à utiliser un premier emballage (14) comprenant une partie non barrière (18) sensiblement perméable à l'oxygène. Un morceau de viande crue de détail (26) est placé à l'intérieur du premier emballage (14) lequel est ensuite fermé. Un second emballage (12) sensiblement imperméable à l'oxygène enveloppe le premier emballage (14) sans être fermée de façon à créer une poche (13) entre les deux emballages (12, 14). Un mélange de gaz est introduit dans la poche (13). Le mélange contient entre environ 0,01 et 0,8 % en vol. de monoxyde de carbone et au moins un autre gaz de façon à créer un environnement pauvre en oxygène pouvant former une carboxymyoglobine à la surface de la viande crue (26). L'oxygène est retirée de la poche (13) pour y diminuer suffisamment le niveau de façon à neutraliser ou empêcher la formation de méthémoglobine à la surface de la viande crue (26), après quoi le second emballage (12) est fermé.

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