• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The subject of the invention is a method of packaging fresh poultry, ready to cook in a protective atmosphere, making it possible to increase the technical shelf life of the poultry.
    公开号:BE1019229A3
    申请号:E200900209
    申请日:2009-04-06
    公开日:2012-05-08
    发明作者:Boris Lemaire；Christophe Barbe-Richaud
    申请人:Doux Frais；
    IPC主号:
    专利说明:

    The invention relates to a method of packaging fresh poultry, ready to cook to increase the time limit of consumption.
    For the purposes of the present invention, the term "fresh poultry, ready to cook" a naked poultry, whole, clamped. These birds are usually wrapped in a food film and kept cool at a temperature of 0 ° C to + 4 ° C before consumption.
    Traditionally, the food film used to package fresh, ready-to-cook poultry is a stretchable polyvinyl chloride film. The shelf life for fresh poultry, ready to cook and packaged is typically about ten days. For a fresh chicken, ready to cook, it is for example generally eleven days.
    This may seem rather long. But if we consider that ready-to-cook poultry are generally marketed in supermarkets, this period is rather short, because during these few days the poultry must be transported to the shelves of supermarkets and then it also takes a certain time to sell the poultry once she is in the ray. The time left to sell the poultry is usually 6 days, which is quite short and sometimes the poultry is not sold in time. As a result, the management of a ready-to-cook poultry department is difficult and there are losses because they could not be sold before the end of their consumption deadline.
    In view of these drawbacks, it would therefore be desirable to have a means for increasing the life of ready-to-cook poultry, therefore the use-by date.
    However, the Applicant Company, after extensive research, has had the merit of developing a packaging process that increases the life of several days.
    The object of the present invention is therefore a method of packaging fresh poultry, ready to cook, including! a step of forming a tube made of a heat shrinkable food film and forming a gas barrier; - A step of introducing a fresh poultry ready to cook in this tube; a step of scanning the tube with CO 2 alone or mixed with 02 and / or N 2; a step of sealing a first end of the tube; a step of sealing a second end of the tube; and a step of retraction of the food film around the poultry at a temperature of between 160 and 200 ° C.
    The main advantage of the process according to the invention lies in the scanning of the food film tube with CO 2 alone or mixed with O 2 and / or N 2. Thus, the ambient air initially present in the tube is removed and a controlled atmosphere is obtained consisting of the aforementioned gas or gas mixture. Thanks to this controlled atmosphere inside the tube, the life of the poultry is lengthened.
    For the purposes of the present invention, the term "shelf life" means the period between the date of slaughter of the product and the date when the product is no longer consumable either for bacteriological reasons or for organoleptic reasons.
    This lifetime is determined according to a microbiological validation protocol defined according to standard NF 01-003. The test consists of a search and counting of different germs. These measures take place on the day of slaughter, the day of the end of presumed life and 2 days after the date of end of life presumed for farm poultry. These measurements are made on two different productions with 5 samples. These measurements are made under the temperature conditions of 0 to + 4 ° C. The germs sought under these conditions in the case of ready-to-cook fresh poultry are indicator germs such as Pseudomonas, Escherichia coli, Staphylococci coagulase + and Salmonella (research on neck skin). Other germs are sought at the end of life of the product, such as lactic flora for products packaged in an atmosphere, always in storage conditions of 0 to + 4 ° C. The service life under these conditions thus corresponds to the number of days between the slaughter and the moment when the limit of contamination is reached for at least one of the desired germs. The reference value is 1 * 104 cfu / g for E-coli, 5 * 103 cfu / g for coagulase staphylococci + and 5 * 107 cfu / g for lactic flora. The product is no longer consumable as soon as there are (1) 3 out of 5 samples with values between the reference value and 10 times the reference value for at least one of the desired seeds or (2) a sample for which value for a seed is greater than 10 times the respective reference value.
    The shelf life is also determined by end-of-life organoleptic criteria to identify visual or olfactory impairment of the product.
    The term "poultry" in the sense of the present invention includes, in particular, chicken, guinea fowl, cockerel, turkey, duck, capon, wild game such as quail and pheasant, and lagomorphs such as rabbit. The preferred poultry are chicken, turkey and rabbit and especially chicken.
    In one embodiment of the invention, the gas used is CO2 alone. It is thus possible to increase the life at a temperature of 0 to +4 ° C of a fresh poultry ready to cook for three to seven days. The shelf life at a temperature of 0 to +4 ° C of a fresh chicken ready to cook is thus at least 13 days, preferably 14 to 18 days, and more preferably 15 to 16 days.
    In another embodiment, a mixture of CO 2 and N 2 is used. This mixture advantageously comprises from 50 to 90% by volume of CO 2 and from 50 to 10% by volume of N 2, preferably from 60 to 90% by volume of CO 2 and from 40 to 10% by volume of N 2, and even more preferably about 80% by volume of CO 2 and about 20% by volume of N 2 or about 70% by volume of CO 2 and about 30% by volume of N 2. The service life at a temperature of 0 to +4 ° C of fresh poultry ready for cooking is thus increased by at least three to seven days. The shelf life at a temperature of 0 to +4 ° C. of a fresh chicken ready to cook is thus at least 13 days, preferably 14 to 18 days, and more preferably 15 to 16 days according to the method. of the invention.
    In yet another embodiment, a mixture of CO 2, N 2 and O 2 is used. This mixture advantageously comprises from 50 to 10% by volume of CO 2, from 20 to 10% by volume of N 2, and from 30 to 80% by weight. % by volume of O 2, preferably 50 to 30% by volume of CO 2, 20 to 10% by volume of N 2 and 30 to 50% by volume of O 2, and even more preferably about 50% by volume of CO 2, about 20% by volume of N2 and about 30% by volume of O2. The shelf life at a temperature of 0 to +4 ° C of fresh poultry ready for cooking is thus increased by at least three to seven days. The shelf life at a temperature of 0 to +4 ° C. of a fresh chicken ready to cook is thus at least 13 days, preferably 14 to 18 days, and more preferably 15 to 16 days according to the method. of the invention.
    The gas flow rate during the CO 2 scanning step alone or in admixture with O 2 and / or N 2 is preferably at least 100 l / min, preferably at least 120 l / min, and more. preferably still 150 l / min.
    The heat shrinkable and gas barrier film is advantageously a complex of polyolefin (polyethylene), polyolefin barrier (Ethylene Vinyl Alcohol) and polyolefin anti-fog (polyethylene).
    The ready-to-cook fresh poultry is advantageously deposited on a support, such as an expanded polystyrene tray, before being introduced into the food film tube. It is then introduced with this support into said tube. It is however possible to introduce the poultry alone in the tube, without support. It is also possible to introduce poultry into the tube with any type of food support.
    The sealing steps of the tube are implemented with means well known to those skilled in the art, such as welding means, such as a welding bar or ultrasounds. The sealing of the tube makes it possible to obtain a hermetically sealed package.
    In the step of retracting the food film around the poultry, the ambient air, including the controlled atmosphere inside the food film tube, is heated to a temperature between 160 and 200 ° C, preferably between 160 and 190 ° C, and more preferably between 170 and 180 ° C. Under these conditions, the food film shrinks and tends around the poultry. Once the film thus stretched around the poultry is advantageously applied a cold air blade to better freeze the film in its final position. The temperature of the cold air is advantageously between 4 and 10 ° C.
    In a particularly advantageous variant, the packaging method according to the invention comprises a residual gas evacuation step after the step of sweeping the tube with CO 2 alone or mixed with 02 and / or N 2. Thus, the amount of residual gas around the poultry is greatly reduced. This is particularly advantageous because the retraction of the food film around the poultry is all the better as the amount of gas around the poultry is low. There are several methods for evacuating the residual gas around the poultry. The simplest is to pierce the film tube during the bagging phase, that is to say before the retraction step, and quickly reseal the orifice by a label after the retraction step. The most commonly used method is to press the poultry into the film tube before performing the step of sealing the second end of the film tube. It is also possible to combine these two methods.
    The method according to the invention may, for example, be implemented using a horizontal bagging machine. Such baggers are well known to those skilled in the art and marketed for example by ULMA under the name Pacific.
    The invention will now be illustrated by the following nonlimiting examples. EXAMPLES
    EXAMPLE 1 Lifetime Without Controlled Atmosphere
    A whole chicken, naked, bridled is wrapped with a Piu Automac film stretching machine according to the following method: 1. Manual unloading of a polystyrene tray on a conveyor belt; 2. Manual deposit of a whole naked chicken flanged in the tray; 3. Transfer via the conveyor belt of the tray and chicken; 4. Plating a Global Plastics International Elite SPM E stretchable plastic film in a single coil from above around the product; 5. The film is then stretched in all directions and then tacked under the tray; 6. The film stuck on itself finalizes the packaging
    The packaged chicken is stored at a temperature of 0 to +4 ° C and a humidity of ambient air of 90%.
    The life of the chicken is determined according to the following test. An internal microbiological validation protocol consists of a search and counting of different germs. These measures take place on the day of slaughter, the day of the end of presumed life and 2 days after the date of end of life presumed for farm poultry. These measurements are made on two different productions with 5 samples. These measurements are made under the temperature conditions of 0 to + 4 ° C. The germs sought under these conditions are in the case of fresh poultry ready to cook indicator germs such as Pseudomonas, Escherichia coli,
    Staphylococci coagulase + and Salmonella (search on neck skin). Other germs are sought at the end of product life, such as lactic flora for products packaged in an atmosphere, always in storage conditions of 0 to + 4 ° C. The shelf life under these conditions corresponds to the number of days. between slaughter and the moment when the contamination limit is reached for at least one of the desired germs. The reference value is 1 * 104 cfu / g for E-coli, 5 * 103 cfu / g for coagulase staphylococci + and 5 * 107 cfu / g for lactic flora. The product is no longer consumable as soon as there are (1) 3 out of 5 samples with values between the reference value and 10 times the reference value for at least one of the desired seeds or (2) a sample for which value for a seed is greater than 10 times the respective reference value.
    The shelf life is also determined by end-of-life organoleptic criteria to identify visual or olfactory impairment of the product.
    Under these conditions, the service life according to the test above is 11 days. Beyond this period, the chicken changes color and gives off a bad odor.
    EXAMPLE 2: Lifespan under controlled atmosphere
    A whole, naked, flanged chicken is packaged using a Pacific model Ulma Packaging horizontal bagger according to the following procedure: 1. Manual unloading of a polystyrene tray on a conveyor belt; 2. Manual deposit of a whole naked chicken flanged in the tray; 3. Transfer via the conveyor belt of the tray and chicken; 4. Formation of a film tube around the conveyor belt by unwinding a heat shrinkable food film and forming a gas barrier (Cryovac BDF 750 sold by Cryovac) in a single coil from above around the shaper; 5. Release of the contiguous part of the film, under the conveyor belt, into a rotating jaw which seals the film longitudinally; 6. Enter the chicken into its tray in the film tube created in the previous step; 7. Sweeping of the tube with CO 2 alone or with a mixture of CO 2 and N 2 or with a mixture of CO 2, N 2 and O 2 at a rate of 150 l / min by a cane; 8. Sealing the tube at its end out of the bagger with a second accompanying jaw; 9. Transfer the chicken into its tray at the bottom of this tube.
    10. Evacuation of the residual gas by a foam presser which is integral with the second jaw, and which presses the chicken in the closed tube at one end to drive the residual gas; 11. Sealing the second end of the tube and then cutting the film to create an airtight pocket; 12. Transfer of this pocket into a retraction tunnel; 13. Retraction of the film under the action of hot air (160 to 200 ° C) retracts during about 2 meters of the tunnel, the film is thus stretched around the chicken; 14. At the exit of the retraction tunnel, a cold air blade froze the film in its final position.
    Bagging under controlled atmosphere is carried out under the following conditions:
    Table 1: Test conditions
    For each of these five tests the lifetime is determined according to the test described in Example 1. The results of this test, as well as visual observations are presented in Table 2 below.
    Table 2: Test Results
    权利要求:
    Claims (9)
    [1]
    A method of packaging fresh ready-to-cook poultry, comprising: a step of forming a tube of a heat-shrinkable and gas barrier food film; - A step of introducing a whole fresh poultry ready to cook in this tube; a step of scanning the tube with CO 2 alone or mixed with 02 and / or N 2; a step of sealing a first end of the tube; a step of sealing a second end of the tube; and a step of retraction of the food film around the poultry at a temperature of between 160 and 200 ° C.
    [2]
    2. Packaging method according to claim 1, characterized in that CO 2 alone is used.
    [3]
    3. Packaging process according to claim 1, characterized in that a mixture of CO 2 and N 2 is used.
    [4]
    4. Packaging process according to claim 3, characterized in that the mixture of CO 2 and N 2 comprises from 50 to 90% by volume of CO 2 and from 50 to 10% by volume of N 2, preferably from 50 to 80% in volume of CO 2 and 50 to 20% by volume of N 2, and even more preferably about 80% by volume of CO 2 and about 20% by volume of N 2 or about 70% by volume of CO 2 and about 30% by volume of N 2 .
    [5]
    5. Packaging process according to claim 1, characterized in that a mixture of CO 2, N 2 and O 2 is used.
    [6]
    6. Packaging process according to claim 1, characterized in that the mixture of CO 2, N 2 and O 2 comprises from 50 to 20% by volume of CO 2, from 20 to 10% by volume of N 2 and from 30 to 80 % by volume of O 2, preferably 50 to 30% by volume of CO 2, 20 to 10% by volume of N 2 and 30 to 50% by volume of O 2, and even more preferably about 50% by volume of CO 2, about 20% by volume of N2 and about 30% by volume of O2.
    [7]
    7. A method of packaging according to any one of claims 1 to 6, characterized in that it comprises a residual gas evacuation step after the step of scanning the tube with CO 2 alone or mixed with O 2. and / or N2.
    [8]
    8. Packaging method according to any one of claims 1 to 7, characterized in that the scanning of the tube with CO 2 alone or mixed with 02 and / or N2 is carried out at a gas flow rate of minus 100 l / min, preferably at least 120 l / min, and more preferably still 150 l / min.
    [9]
    9. A method of packaging according to any one of claims 1 to 7, characterized in that the poultry is selected from chicken, turkey, duck, rabbit, capon, guinea fowl, pheasant and quail.
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    同族专利:
    公开号 | 公开日
    FR2929595A1|2009-10-09|
    IT1393870B1|2012-05-11|
    NL2002716A1|2009-10-06|
    GB2470541A|2010-11-24|
    GR1006789B|2010-06-01|
    NL2002716C2|2010-02-05|
    ES2373342A1|2012-02-02|
    ITTO20090262A1|2009-10-05|
    WO2009136039A1|2009-11-12|
    GB201016663D0|2010-11-17|
    FR2929595B1|2010-07-30|
    DE112009000791T5|2011-05-19|
    GR20090100225A|2009-11-19|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
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    法律状态:
    2012-10-31| RE| Patent lapsed|Effective date: 20120430 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR0852262|2008-04-04|
    FR0852262A|FR2929595B1|2008-04-04|2008-04-04|PROCESS FOR PACKAGING POULTRY|
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