Packaging Meat for Prolonged Chilled Storage: The CAPTECH Process

Abstract

A packaging system for greatly extending the storage life of chilled red meat is described. Development of the fully commercial system required the active involvement of three groups, individually having specialised knowledge of meat science, packaging technology or meat production and marketing. The system uses equipment and packaging materials that assure the establishment and maintenance of an oxygen‐free CO⊂2 atmosphere around product, the atmosphere being established without stressing the product or packaging. Meat of good hygienic quality packed in the system can be stored at the optimum chiller temperature without spoilage for up to six months. During that time, the product retains a good appearance and desirable eating qualities. Meat in any form, from whole carcasses to minces, is preserved equally effectively in the system. It is likely that the system can be applied for prolonged storage of a wide range of chilled products other than red meat.

Citation

Gill, C.O. (1989), "Packaging Meat for Prolonged Chilled Storage: The CAPTECH Process", British Food Journal, Vol. 91 No. 7, pp. 11-15. https://doi.org/10.1108/00070709010133847