| 摘要 |
This invention relates to improvements in meat treatment and more particularly to improvements in methods and apparatus for treatment of meat in handling, storage, transportation and at sale. The invention comprises primarily the method of treatment of meat by exposing said meat to a controlled gas environment including oxygen under pressure in excess of atmospheric for a predetermined period of time. The method may also include the step of pre-treating the meat in a substantially anaerobic environment for a sufficient time to achieve a predetermined close down of aerobic bacteria on the meat, and suspension of most biochemic effects of oxygen on the meat. Subsequently, the method includes the treating a said meat in the aerobic conditions including oxygen under pressure. The method also includes the prepackaging of meat in at least partially gas permeable packaging suitable for use in a retail sale environment, prior to aerobic gas pressure under treatment. When treated according to the invention, the applicant's have found improved shelf life and appearance of meat over traditionally handled product.
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