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VACUUM-PACKED MEAT: AN EXPONENTIAL GROWTH.

Type of article: Article

Summary

IN 1973, IN FRANCE, THE MARKET OF VACUUM-PACKED CHILLED CUT MEAT WAS 35,000 T ; IT REACHED 200,000 T IN 1978, WITH THE FOLLOWING DISTRIBUTION: 120,000 T IN SUPERMARKETS, 25,000 T IN INSTITUTIONS, 35,000 T IN RETAIL SHOPS, 15,000 T IN PROCESSING INDUSTRIES (HOME SERVICE, FREEZER CENTRES), 5,000 T SOLD DIRECTLY TO CONSUMERS (ABATTOIRS, WHOLESALERS). THANKS TO THE RELIABILITY OF THESE PACKING METHODS (EQUIPMENT, PACKAGING MATERIALS) AND TO THE STRICT CONFORMANCE TO FRENCH REGULATIONS FOR THE SANITARY CONDITION OF CHILLED CUT MEAT, BONED AND UNBONED (STORAGE AND TRANSPORT AT CORE TEMPERATURES NOT HIGHER THAN 276 K (3 C), THE SATISFACTORY QUALITY OF VACUUM-PACKED MEAT IS PROVIDED. IT IS ALSO POSSIBLE TO PACK MEAT UNDER CONTROLLED ATMOSPHERE (CO2+ O2 ). A RECENT PROCESS CONSISTS IN PLACING MEAT ON A TRAY UNDER AN OXYGEN-PERMEABLE FILM, THE WHOLE BEING PLACED IN AN IMPERMEABLE FILM ; VACUUM IS INSIDE THE SECOND FILM, THEN NITROGEN INJECTION PREVENTS CRUSHING CAUSED BY VACUUM. G.G.

Details

  • Original title: VACUUM-PACKED MEAT: AN EXPONENTIAL GROWTH.
  • Record ID : 1981-0126
  • Languages: English
  • Source: Filière Viande - vol. 3 - n. 23
  • Publication date: 1980/05
  • Document available for consultation in the library of the IIR headquarters only.

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