| 摘要 |
A rubber compound suitable for use in a netting or other wrapping for food, especially meat, exhibits an alteration in its elastic properties following exposure to heat. The loss in elastic memory may result in an overall increase in the length of the netting or other wrapping by 15% to 35%. The rubber compound may contain an amount of antioxidant which is less than that found in standard rubber compounds, e.g. 20% less. The use of the rubber compound in the netting or other wrapping results in the wrapped product not being bound too tightly during and after cooking. |
