| 摘要 |
The current invention covers an improved meat-packaging procedure and machine for packaging meat cuts for long-term storage at temperatures of between 28° and 32° F. The process includes sealing meat cuts within a master bag containing oxygen scavenger materials capable of reducing the residual oxygen content of the atmosphere within the bag to 0 ppm within 24 hours of sealing. Gas is injected into the master bag to form a nitrogen-rich storage environment of at least 50% nitrogen. A small amount of carbon monoxide gas (0.1% to 5%) is preferred for the storage environment, as this helps to preserve the red coloration of meat under long-term storage conditions. The over-wrap of the meat trays can be perforated so that gas exchange occurs within the master bag between the interior and exterior of the meat tray to absorb the residual oxygen inside the meat trays. For meat trays containing meat with poor color stability, oxygen scavengers are preferably placed within the meat trays. For cuts with good color stability, the oxygen scavengers may be placed outside the meat trays. Meat can be stored by this system for up to 15 weeks and up to nine days of retail display life.
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