227results about "Packaging meat" patented technology

A system for forming a plurality of discrete objects into a stack is disclosed which system includes a frame having a top, a bottom and sides; a conveyor associated with the frame and having an end edge for dispensing discrete objects, a first support mounted on the frame near the end edge for receiving objects from the end edge and having an opening with a width smaller than the width of the objects, a first actuator operably connected to the first support for moving the first support between first and second positions relative to the end edge; a second actuator operably connected to the first support for moving the first support between upper and lower positions relative to the frame; a second support mounted on the frame beneath the first support having a width less than the width of the opening in the first support; a third actuator operatively connected to the second support for moving the second support between high and low positions, the second support high position being higher than the first support lower position; a third support mounted on the frame at a position higher than the second support low position and having an opening wider than the width of the second support; a fourth actuator operatively connected to the third support for moving the third support between a first position beneath the first support and a second position; a sensor for determining the number of discrete objects in a stack, the sensor being operatively coupled to the to the third actuator; and a controller for controlling the first, second, third and fourth actuators. A method of using the system is also disclosed.

A packing method and system are disclosed which system includes a first platform having a product support surface for supporting a product and a second platform for supporting a box into which the product is to be packed. After a box is received on and secured to the second platform, the second platform is rotated so that the open top of the box faces the first platform and moved toward the first platform until the box substantially surrounds the product on the product support surface. The first and second platforms are then rotated simultaneously so that the product is transferred from the product support to the box, and the full box is discharged to a discharge conveyor.

Improved processing and packaging for perishable goods such as red meats providing a processing system wherein ambient air is excluded and suitable gases such as carbon dioxide are provided at a suitable pressure and in such a manner as to increase the quantity of the gases dissolved in the perishable goods. Then providing a base and placing the perishable goods over the base. A flexible web of plastic wrapping material (second web) is then applied over the base and the goods and air or gas evacuated therefrom and replaced with a suitable gas. The base includes a cup-shaped tray with a recess (first web), of plastics or other suitable material, with side walls extending upwardly to connect to a narrow horizontally disposed flange. The first web, goods and second web are located inside a depression in a third web of gas barrier material and there together placed into an enclosed evacuation chamber. A suitable gas is provided in the chamber in such a manner as to displace substantially all other gas and particularly atmospheric oxygen that may be present with the enclosed goods and web materials. The third web is then sealed so as to enclose the goods with first and second webs. that the pressure of the gas may be increased to a level above atmospheric pressure. Most preferably the quantity of gas dissolved into the goods will be increased. Most preferably the gas introduced into the chamber and the space will enhance preservation of the packaging goods when contacting the goods. The first web, second web and third web are sealed together thereby producing a hermetically sealed package with the goods and a gas filled space contained therein to provide a sealed package. The sealed package can be stored for any convenient period of time after which the third web is can be removed so as to allow ambient air to contact the goods. The invention further includes the method and apparatus for producing the processed goods and packaging.

A method for providing a package having a coated inner surface involves inverting a package having an inner surface defining an inner space, an outer surface, and a coating on the outer surface. The package can be inverted by application of a vacuum. The coating can be an additive such as a colorant, a flavorant, an antimicrobial agent, or the like.

A package includes a vacuumized bag made from a film including an outer layer including an olefin polymer or copolymer, an inner layer including an olefin polymer or copolymer, an oxygen barrier layer, disposed between the outer and inner layer, including a polymer or copolymer having an oxygen permeability of less than 100 cm³ O₂/m²·day·atmosphere, and an intermediate layer, disposed between the oxygen barrier layer and inner layers, including a polymer or copolymer, wherein at least one of the inner and intermediate layers includes a carbon dioxide scavenger; and a meat product disposed in the bag. A method of packaging a meat product includes providing a bag made from the above film; putting a meat product into the bag through an open bag mouth; drawing a vacuum on the bag to provide a vacuumized bag; and heat sealing the open mouth of the bag.

A method includes triggering an oxygen scavenger; and storing the scavenger in a container configured such that the oxygen scavenger exhibits no substantial oxygen scavenging activity while inside the container. The triggered oxygen scavenger can later be removed from the container, and used in packaging oxygen sensitive products. A stored oxygen scavenger, triggered, is also disclosed. A method of distributing an oxygen scavenger film includes providing a tubular film at a first location, the film having oxygen barrier and oxygen scavenger layers; triggering the oxygen scavenger; collapsing the film; rolling up the film; transporting the film to a second location; and triggering the oxygen scavenger. Another method of distributing an oxygen scavenger film includes providing an oxygen scavenger film at a first location; transporting the film to a second location; triggering the oxygen scavenger; storing the oxygen scavenger film in a container; and transporting the film to a third location.

A method for packaging a good by means of a package formed of a shrinkable lower film 7 and an upper film 10 is provided. The lower film may be deep-drawn to form a container for accommodating the good, and after filling in the good, an upper film may be supplied for covering. The such-formed package is sealed and then may be subjected to shrinking in an evacuating and sealing station. Consecutively to the evacuating and sealing, an additional shrinking may be performed by subjecting the package to heat from all sides, so as to remove the film section having developed between the part of the lower and the upper film directly resting against the good and the sealing rim 16. A corresponding device for executing the method is indicated.

A food handling system having a vacancy reduction system. The vacancy reduction system includes the main conveyor, a food product parking station, a vacancy detector, a robot, and a controller. The vacancy detector is configured to detect a vacant food product position on the main conveyor. The robot has a working range for moving between the parking station and the main conveyor. The controller is signal-connected to the vacancy detector. The controller is configured to receive a signal from the vacancy detector indicating a vacant food product position on the conveyor. The controller is signal-connected to the robot and has control instructions for instructing the robot to move the food product from the food product parking station to the vacant food product position on the main conveyor.

A method and system for the processing of items that are supplied to a batching apparatus, where the batching apparatus comprises at least one handling means of the robotic type. By means of the batching apparatus a first process is performed, according to which items are selectively batched in consideration of measured, detected and/or estimated data for the individual items and in consideration of at least one predefined criterion. Particular items are identified and led to another process, the particular items being items that are deviant in relation to one or more predefined parameter(s) relating to the batching and/or items that have not been selected to be batched during the first process.

An apparatus for encasing material in continuous roll stock netting is described. The apparatus has a product horn axially aligned with and diametrically opposed to a mandrel over which continuous roll stock netting has been placed. The mandrel is movable into a passageway between two gates and the netting is engaged by a set of claws, after which the mandrel retracts. A set of claws holds the netting open as a ram pushes the material through the product horn into the open netting. The first gate gathers the open end of the netting for closure by a clipper. The second gate gathers the netting and a set of adjustable clamps retracts the netting, pulling the netting tightly over the material. A second clipper clips and severs the gathered netting to enclose the material in the netting.

A method includes sealing a meat product into a container. The method then includes releasing carbon dioxide gas from a source contained inside the container to maintain a carbon dioxide gas presence in the atmosphere within the container. Sufficient carbon dioxide gas is preferably maintained in the package along or together with one or more gasses to maintain at least a slight positive pressure in the container or package, that is, a pressure slightly above atmospheric pressure.

The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing fluid for a suitable period of time followed by separating the fluid and substantially neutralizing any residual sanitizing agent left in the goods. In one instance, the sanitizing agent includes ozone and water, therefore separation of the ozonated water advantageously proceeds with a squeezing effect to more adequately remove the ozonated water from the goods.

A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices. Thereafter, the stacks are received at the insertion station where they are transferred to their packages, on an automated basis without the need for manual handling thereof. This is enabled due to the well-formed stacks generated by the harping station which allows the stacks to be dropped into the packages aligned therebelow.

The invention relates to a method for conveying articles, in particular product slices produced by simultaneous slicing of a plurality of food products or respective portions including a plurality of product slices, wherein the articles are conveyed in a conveying direction on a main conveying path in multitracks in desired arrangements formed by articles from different tracks, in particular in rows extending transverse to the conveying direction, incomplete arrangements of articles having at least one deficient point are expelled onto a secondary conveying path and desired arrangements are formed from the articles forming the incomplete arrangements.

The invention belongs to the technical field of food packing, and specifically discloses a food packing device provided with a detector. The device comprises a rack, a feeding mechanism, a bagging mechanism, a bag sealing mechanism, an opening sealing device and a vacuum box, wherein the bag sealing mechanism and the opening sealing device are arranged in the vacuum box; the vacuum box further comprises an infrared sensor and a degraded product distributing device; a box discharging door is in sliding connection with a box discharging port; an electromagnet is arranged in the sliding directionof the box discharging door; a distribution switch for controlling a distribution plate to rotate is arranged on the top part of the vacuum box; a floating plate which is hoisted on the top part of the vacuum box through a fine line is arranged below the distribution switch; a propping pressing rod for propping and pressing the distribution switch to turn on is arranged on the floating plate; a water outlet is formed in the wall, at one side above the floating plate, of the box; an one-way air exhausting valve is arranged on the water outlet; a control switch for electrifying the electromagnet is arranged on the outer wall, under the water outlet, of the vacuum box; water overflowing from the water outlet downwards flows and triggers the control switch to start the electromagnet.

Packaging apparatus and method for inserting food articles into a bag of comparable size. The apparatus has a conveyor that orients the product along a longitudinal axis and delivers the food article to a tray disposed below the conveyor so the product drops from the conveyor and onto the tray. The tray and conveyor move at speeds selected so the product maintains its longitudinal orientation as it drops from the conveyor into the product tray. A bag scoop holds the bag mouth open while the tray carrying the product advances into the bag. A product stripper moves into a position behind the bagged product after passage of the tray so that when the tray returns to its start position, the stripper butts against the end of the product and holds the product while the tray slides out of the bag.

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.

The invention discloses a slaughtering and producing technology of safety pigs. The slaughtering and producing technology comprises the following steps of: a. performing relaxation; b. performing deeprelaxation: after the pigs to be slaughtered are in relaxation, showering the pigs with water for 3-5 minutes, wherein when the season for deep relaxation is summer, the water temperature is 20 DEG C, and when the season for deep relaxation is winter, the water temperature is 38 DEG C; c. performing electric-shock for stunning; d. performing bloodletting and bleeding; e. performing transferring and scalding; f. performing carcass processing; g. performing showering for cooling; h. performing pre-cooling and acid discharge; and i. performing segmentation and packaging: wherein in the whole segmentation process of chilled meat, the temperature of a segmentation workshop is less than or equal to 12 DEG C, the temperature of a packaging workshop is less than or equal to 10 DEG C, and the segmented chilled meat is safety pork, putting the safety pork on a tray with absorbent paper being spread, then transferring the safety pork into a packaging machine, performing overlay film packaging, and in the packaging process, charging mixed gas consisting of oxygen and carbon dioxide in the ratio of the oxygen to the carbon dioxide being 1 to 4 into an overlay film. According to the slaughtering and producing technology disclosed by the invention, the residual heat inside the product is reduced by water gradient, the product loss is smaller, and the lean meat of the product in the market isbrighter in color.