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.

CN115427317BActive Publication Date: 2026-07-24CRYOVAC INC
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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

Technical Problem

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.

Method used

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.

Benefits of technology

Maintaining an acceptable color for fresh meat before retail display extends shelf life, prevents spoilage, and meets food regulatory requirements.

✦ Generated by Eureka AI based on patent content.

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Abstract

The package includes a plurality of food packages (16) that maintain fresh meat products (17) in a fresh state. Each food package is vacuum packaged in a retail package having a permeable film. The retail package is sealed within a master bag (12) having a modified atmosphere. The modified atmosphere has an elevated concentration of carbon monoxide. The fresh meat (17) is in the retail package and is not in direct contact with the modified atmosphere. The fresh meat (17) maintains an acceptable color within the retail package after removal from the master bag.
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