"meatpacking" - 1 õppematerjal

Liha töötlemine

CO2, which eventually increases to 10–20% of drip, which is also unappealing to consum- within the package (Taylor 1985; Parry 1993; ers (Jeremiah et al. 1992; Parry 1993; Payne Gill 1996). However, the amount of O2 et al. 1997). remaining in the pack at the time of closure VP continues to be used in numerous must be very small if the product is to be ways for efficient meatpacking and is still the 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