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UNIT PORTION OF FRESH MEAT: HOW TO PACKAGE IT.

PORTION UNITAIRE DE VIANDE FRAICHE : COMMENT L'EMBALLER.

Type of article: Article

Summary

COMMENTS ON THE VARIOUS PACKAGING PROCESSES FOR UNIT PORTIONS OF FRESH CUT POULTRY MEAT, IN PARTICULAR THE FOLLOWING THREE PROCESSES: CONVENTIONAL PACKAGING (FILM + TRAY), RIGID THERMOFORMED PACKAGE UNDER VACUUM OR MODIFIED ATMOSPHERE ; FLEXIBLE THERMOFORMED PACKAGING UNDER VACUUM, WITH A TABLE GIVING, RESPECTIVELY: MAKES AND REFERENCES, THE TYPES AND PRESENTATIONS OF FILMS AND OF THE SUPPORT USED, THE NUMBER OF PACKAGES/MINUTE, THE MAXIMUM SIZE OF PIECES TO BE PACKAGED, THE OVERALL SPACE TAKEN BY MACHINES (H X L X W), CONNECTIONS AND THE LABOUR REQUIRED. G.G.

Details

  • Original title: PORTION UNITAIRE DE VIANDE FRAICHE : COMMENT L'EMBALLER.
  • Record ID : 1983-1803
  • Languages: French
  • Source: Filière Viande - n. 49
  • Publication date: 1982/10
  • Document available for consultation in the library of the IIR headquarters only.

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