| 摘要 |
A method of packaging fresh meat is disclosed in which a first web of material is formed into a receptacle to receive the fresh meat and the receptacle is sealed with a second web of material. The meat is subjected to a vacuum treatment in the receptacle and sealing is effected at reduced pressure. In the vacuum treatment the oxygen partial pressure in the vicinity of the meat is first reduced below about 0.9 mm. of mercury to degas the meat and controlled partial release of the vacuum to an oxygen partial pressure of above about 11 mm. of mercury, preferably about 600 mm. of mercury is effected, the sealing being conducted at this pressure. By this means it is ensured that the meat is not stored or likely to remain under an oxygen partial pressure which is highly deleterious to the meat, particularly to its color and customer appeal. At least one of the webs of material is made of a material permeable to oxygen which can flow into the package, and at least one of the webs of material is transparent so that the contents can be viewed. One of the webs may be both transparent and permeable to oxygen. Ionomeric polymers and polymethyl pentene are disclosed as preferred oxygen-permeable materials which are also transparent.
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