Packaged fresh food product and method for packaging fresh food products

Abstract

A packaged fresh food product, particularly a meat product (10) is disclosed that comprise a hygroscopic insert (22) provided with a perforated humidity barrier layer as well as a foil separating both the hygroscopic insert (20) 2and the product (10) from the atmosphere outside the package. The foil is sealed by a seam prepared under vacuum conditions to enclose the product and the hygroscopic insert (22). Preferably, the foil is a bag (30). A method for producing packaged fresh food product (10) is also disclosed, wherein the product (10) is prepared, cut as needed and/or seasoned, then together with a hygroscopic insert (22) is sealed by a foil. Said foil is sealed under vacuum conditions and it is preferred to use a bag (30) as a foil.

Description

technical field [0001] The subject of the invention is a packaged fresh edible product, in particular a meat product, and a procedure for its production. Following this procedure can produce packaged vegetables, fish, meat, carcase meat, poultry, processed meat such as sausages with a longer shelf life than existing packaged products. Background technique [0002] Trays are widely used for packaging meat products and other grocery products where the meat product is first placed and then hermetically sealed with a film. In some cases, a hygroscopic insert is placed under the meat product, particularly strips of meat or poultry, to absorb moisture that leaks from the meat product after packaging. The hygroscopic insert may be the tray itself, and there are various solutions for this, eg as disclosed in WO 0046125, DE 19725949, EP 1150901 and US 3384606. The advantage of this solution is that the plate absorbs the moisture from the meat product so that no hygroscopic agent is...

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Problems solved by technology

Limited shelf life will adversely affect c

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