Packaging and method for the preservation of fresh meat
By vacuum-packing fresh meat in a permeable membrane retail package and using a modified atmosphere within a sealed master bag, the problems of discoloration and spoilage of fresh meat are solved, enabling it to maintain good color and extend shelf life before retail display.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- CRYOVAC INC
- Filing Date
- 2021-04-06
- Publication Date
- 2026-07-24
AI Technical Summary
Existing technologies for packaging fresh meat can lead to discoloration and spoilage, making the product unpopular in retail displays. Furthermore, high-barrier vacuum skin packaging accelerates the formation of methemoglobin, impacting sales.
Fresh meat products are vacuum-packed in retail packaging with a permeable membrane and sealed in a master bag with a modified atmosphere containing elevated concentrations of carbon monoxide and carbon dioxide to prevent direct contact with the fresh meat and maintain good color within the packaging.
Maintaining an acceptable color for fresh meat before retail display extends shelf life, prevents spoilage, and meets food regulatory requirements.
Smart Images

Figure CN115427317B_ABST