"lipsky" - 1 õppematerjal

Liha töötlemine

effectively preserved, as the capacity of the most cost-effective packaging strategy muscle tissue for removing O2 is limited (Gill employed for the packing of meat. A recent and Gill 2005). The oxygen level is generally innovation in VP has been the evolution reduced to less than 1% under good vacuum of shrinkable films in use with horizontal conditions. Due to the barrier properties of form-fill-seal machinery (Salvage and Lipsky the film used, entry of oxygen from the 2004). outside is restricted (Parry 1993; Robertson 2006). Vacuum Skin Packaging of Meat Vacuum-packaged meat is unsuitable for the retail market because depletion of O2, Drip formation in vacuum packed meat, as coupled with low O2 permeability of the discussed above, can partly be overcome by