ShareA new type of packaging for fresh meat without using vacuum.
[In German. / En allemand.]
Author(s) : STIEBING A., KARNITZSCHKY I.
Type of article: Article
Summary
The principle of the method is based on the very elastic film material which has low oxygen permeability. The great shrinkage capacity (memory effect) of the film sleeves means that during packaging the air is expelled to a great extent, depending on how the meat is cut, and shrinkage causes is to form a cylindrical shape.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-1639
- Languages: German
- Source: Fleischwirtschaft - vol. 76 - n. 11
- Publication date: 1996/11
- Document available for consultation in the library of the IIR headquarters only.
Links
- See translations: A new way of packaging fresh meat without using vacuum.
See the source
Indexing
-
Themes:
Packaging;
Meat and meat products - Keywords: Cutting (action); Meat; Permeability; Film; Packaging
-
LE CONDITIONNEMENT-EMBALLAGE DES VIANDES.
- Author(s) : CERLES, DUPIT, ROLLET
- Date : 1980/10
- Languages : French
- Source: Génie rural - n. 10
View record
-
A new way of packaging fresh meat without using...
- Author(s) : STIEBING A., KARNITZSCHKY I.
- Date : 1997/03
- Languages : English
- Source: Fleischwirtschaft - vol. 77 - n. 3
View record
-
Les modèles pour l'UVCI viande.
- Author(s) : MOREL F.
- Date : 2002/12
- Languages : French
- Source: Process - n. 1188
View record
-
Sliced, vacuum-packed frankfurter-type sausage:...
- Author(s) : SCHMIDT U.
- Date : 1995/06
- Languages : English
- Source: Fleischwirtschaft - vol. 75 - n. 6
View record
-
The retail display life of steaks prepared from...
- Author(s) : BELL R. G., PENNEY N., MOORHEAD S. M.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 2
View record