METHOD FOR PRESERVING PERISHABLE FRESH FOOD PRODUCTS IN A CONTAINER AND CONTAINER PROVIDED THEREFOR

• Main Authors: Luis Miguel GUARDEÑO EXPOSITO, Ana Guadalupe GALET DOMINGO, José María BERMUDEZ SALDAÑA, María Rut JOVANI ABRIL, Luis PRATS GARCIA, Ana BELTRAN SANAHUJA
• Format: Patent
• Language: English; Spanish
• Published: 05.07.2017
• Subjects: ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; CONVEYING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING THIN OR FILAMENTARY MATERIAL; HUMAN NECESSITIES; PACKAGES; PACKAGING ELEMENTS; PACKING; PERFORMING OPERATIONS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; STORING; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

The invention relates to a method for preserving fresh perishable food products, which is especially useful for meat and meat products, in a container, wherein the method does away with the need for adding a modified and/or protective atmosphere, the actual container generating said protective atmosphere from a chemical reaction for generating carbon dioxide which is initiated by the natural exudate of the packaged product and which extends over time, such as to effectively control the generation of gases inside the container and to avoid the build-up of exudate in contact with the food product inside said container. The invention also relates to a container for generating a protective atmosphere for the fresh perishable product packaged in accordance with the aforementioned method. La invención se refiere a un procedimiento de conservación de alimentos perecederos frescos, de especial aplicación para carnes y derivados cárnicos, en un envase, donde el procedimiento elimina la necesidad de incorporar una atmósfera modificada y/o protectora, siendo el propio envase quien genera dicha atmósfera protectora a partir de una reacción química de generación de dióxido de carbono que se inicia con el natural exudado del producto envasado y que se prolonga en el tiempo, de forma que se controla eficazmente la generación de gases en el interior del envase y se evita la acumulación de exudado en contacto con el alimento dentro de dicho envase. Es igualmente objeto de la invención un envase generador de una atmósfera protectora para el producto perecedero fresco envasado de acuerdo con el citado procedimiento.