MEAT PACKING.

LE CONDITIONNEMENT-EMBALLAGE DES VIANDES.

Type of article: Article

Summary

AFTER SUMMARISING THE DEVELOPMENT OF MEAT MARKET AND DIFFERENT TYPES OF PRESENTATION, THE PAPER DESCRIBES AND DETAILS THE CHARACTERISTICS OF THE PACKING OF CARCASSES AND PRIMAL MEAT CUTS (FILM PERMEABLE TO OXYGEN AND IMPERMEABLE TO WATER VAPOUR), OF THE PACKING OF MUSCLES AND CUTS IN TANKS AND CARDBOARD BOXES (WITH POSSIBLE ADDITION OF CARBON DIOXIDE ICE) AND OF THE VACUUM-PACKING OF MUSCLES AND CUTS. IT STRESSES THE SIGNIFICANCE OF THE DEVELOPMENT OF MYOGLOBIN COLOUR ACCORDING TO ITS OXIDATION STATE, THEN IT DETAILS THE CHARACTERISTICS OF PACKAGING FILMS (SHRINKABLE, UNSHRINKABLE) AND PACKING PROCESSES (MACHINES WITH ONE BELL-JAR, WITH DOUBLE BELL-JAR, WITH HEAT-FORMING, WITH DOUBLE CHAMBER). FINALLY, THE PAPER DEALS WITH PACKING IN CONSUMER PORTIONS AND DEFINES THEIR CHARACTERISTICS (STRETCHABLE, SHRINKABLE FILMS, UNDER VACUUM OR IN A 80% O2, 20% CO2 ATMOSPHERE). A.G.

Details

Original title: LE CONDITIONNEMENT-EMBALLAGE DES VIANDES.
Record ID : 1981-1226
Languages: French
Source: Génie rural - n. 10
Publication date: 1980/10
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (9)
See the source

Indexing

Themes: Packaging;
Meat and meat products
Keywords: Cutting (action); Meat; Cut; Film; Packaging