VERFAHREN UND VERPACKUNG ZUR KONSERVIERUNG VON FRISCHEM FLEISCH UNTER KONTROLLIERTER ATMOSPHAERE

摘要

Packaging for storing chilled portions of cut meat supported on an individual dish and enclosed a mixt. of O2 and CO2. The oxygen rich atmosphere in the pack suppresses the redn. of oxymyoglobin in the meat, permitting storage for at least 10, opt. up to 20 days without an adverse colour change. The pref. atmospheric mix inhibits proliferation of microorganisms which would affect the flavour of the meat.