Cutting meat packaging method for maintaining leadin
The use of biodegradable natural polymers and controlled gas atmosphere in meat packaging addresses the issues of freshness and color preservation, ensuring extended shelf life and improved consumer satisfaction.
KR1020260113733APending Publication Date: 2026-07-21FAMILY FOOD SYST CO LTD
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Patent Information
- Authority / Receiving Office
- KR Β· KR
- Patent Type
- Applications
- Current Assignee / Owner
- FAMILY FOOD SYST CO LTD
- Filing Date
- 2025-01-14
- Publication Date
- 2026-07-21
AI Technical Summary
Technical Problem
Conventional meat packaging methods fail to effectively maintain the freshness, color, and prevent microbial contamination of cut meat, leading to short shelf life and decreased consumer preference due to discoloration and spoilage.
Method used
A packaging method using biodegradable natural polymer compounds like agar, gelatin, or cellulose to form a coating film on cut meat, combined with a rapid freezing step and controlled gas atmosphere, inhibiting microbial growth and preserving the meat's appearance.
Benefits of technology
The method effectively prevents spoilage and maintains the meat's bright red color, enhancing consumer satisfaction and shelf life without increasing processing costs or complexity.
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Abstract
The present invention discloses a method for packaging cut meat for freshness preservation. The packaging method for cut meat for freshness preservation according to the present invention is a packaging method for cut meat for freshness preservation, comprising: (a) cold A step of forming a coating film having a thickness of 0.01 to 0.2 mm by applying a natural polymer compound, composed of one or more of agar, gelatin, cellulose, starch, and protein, to the surface of the cut meat; (b) the above It consists of a packaging step for packaging cut meat with a coating film formed thereon. The packaging method for cutting meat for freshness preservation according to the present invention, configured as described above, applies agar to the surface of the cut meat, Form a coating film by applying natural polymer compounds such as gelatin, alginic acid, starch, other polysaccharides, starch, and cellulose. It lowers the production of basic nitrogen by blocking the cell membranes on the surface of the meat from the outside through simple process improvements, and at the same time, microorganisms It has the advantage of being able to suppress spoilage caused by water proliferation. In addition, natural polymer compounds can maintain freshness and suppress browning by blocking the cell membranes on the surface of the meat. Since this can guarantee excellent appearance and taste for meat products that prioritize sensory elements, it enhances marketability. Useful effects are expected. In addition, since it can be distributed and displayed in a state highly preferred by consumers, consumer satisfaction with the product can be further enhanced. It has an effect.
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