| 摘要 |
<p>1. Method of packaging a dry or semi-dry meat food product (1), more specifically a dry or semi-dry pork product, such as a dry salami or sausage, in which the product (1) is initially treated to prevent contamination thereof by microorganisms, characterized in that the product (1) thus treated is then placed under ambient atmospheric conditions in a packaging (2) possessing a low but non-zero permeability to water vapour, of between 5 g/m**2 .24H and 100 g/m**2 .24H, which packaging (2) is at a distance from, or possesses only limited points or surfaces of contact with, the product (1), and the packaging (2) is closed in its entirety.</p> |
