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CHILLED AND DEEP FROZEN MEAT.

LA VIANDE REFRIGEREE ET LA VIANDE CONGELEE.

Author(s) : CALLEWAERT J.

Type of article: Periodical article

Summary

THE DIFFERENT TYPES OF MEAT PACKAGING AND THE CONSEQUENCES OF THE CENTRALISATION OF MEAT PROCESSING ARE INVESTIGATED. A SURVEY IS PRESENTED OF THE EVOLUTION OF MEAT PACKAGING METHODS: VACUUM PACKS; DOUBLE WRAPPING OR USE OF COMPOSITE FILMS IN COMBINATION WITH VACUUM PACKAGING; SHRINK PACKAGES FOR STORAGE IN CONTROLLED ATMOSPHERE; AND PACKAGING AT LOW TEMPERATURES USING PE FILM WITH OXYGEN PERMEABILITY OF 8,000 TO 12,000 ML/24 H SQ M. DETAILS OF THESE METHODS, SHELF LIFE OF PACKED MEAT, PROGRESS IN FROZEN AND DEEP FROZEN MEAT, AND MARKETING ASPECTS ARE DESCRIBED. (INT. PACKAG. ABSTR., GB., 1, N.5, MAY 1981, 234, 1334.).

Details

  • Original title: LA VIANDE REFRIGEREE ET LA VIANDE CONGELEE.
  • Record ID : 1982-0133
  • Languages: French
  • Source: Emball. Dig. - n. 238
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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