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Packaging of fresh meat

  • US 4,642,239 A
  • Filed: 04/10/1985
  • Issued: 02/10/1987
  • Est. Priority Date: 01/09/1984
  • Status: Expired due to Fees
First Claim
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1. A method of packaging fresh meat, comprising the steps of forming a first web of material into a receptacle to receive fresh meat, placing the fresh meat in said receptacle, subjecting said meat to a vacuum treatment to remove the permanent gases therefrom and to reduce the oxygen partial pressure in the vicinity of said meat to below 0.9 mm of mercury, effecting controlled partial release of said vacuum to an oxygen partial pressure in excess of about 11 mm of mercury, said release effected at a rate sufficiently rapid to prevent substantially any detriment to said meat, contacting the mouth of the receptacle with a second web of material, sealing said second web to said first under the latter pressure to form a closed package containing said fresh meat and heating the resulting package to shrink one of said webs into close contact with said fresh meat;

  • at least one of said webs being transparent and at least one of said webs being heat-shrinkable and having a permeability to oxygen of at least 3000 ml/m2 /24 hours/atmosphere differential for a thickness of 25 microns at N.T.P., and a permeability to carbon dioxide substantially greater than its permeability to oxygen.

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