Process for packing and aging meat products

Abstract

The invention relates to a method for packaging meat products by feeding a flat plastic foil to a filling tube and thereby shaping it into a cylindrical shape that surrounds the filling tube and is sealed at the overlapping edges, whereby the meat product is filled into the foil tube via the filling tube and the tube is then sealed at the ends and detached. It is thereby essential that the flat foil for use with raw meat products is extruded from long-fibered synthetic fibers and has a water and/or steam permeability of at least 40 g/m 2 d and that the packed raw meat products are subsequently preserved by the removal of moisture and/or by smoking.

1 . A method for packaging meat products, in particular sausage products, by feeding a flat plastic foil to a filling tube and thereby shaping it into a cylindrical form that surrounds the filling tube and is sealed at the overlapping edges, whereby the meat product is filled into the foil tube ( 1   a ) thus formed via the filling tube ( 7 ) and the tube ( 1   a ) is then sealed at the ends and detached, 
 characterized in that the flat foil ( 1 ) for use with raw meat products, in particular for raw sausage and semipreserved products, consists of a fleece which is made with a component of at least 80% long-fibered synthetic fibers and a water and/or steam permeability of at least 40 g/m 2 d and that the packed raw meat products are subsequently preserved by the removal of moisture and/or by smoking.    
     
     
         2 . The method according to  claim 1 , characterized in that the water and steam permeability is at least 150 g/m 2 d.  
     
     
         3 . The method according to  claim 1 , characterized in that the synthetic fibers have a length of at least 50 mm, preferably at least 100 mm up to endless fibers.  
     
     
         4 . The method according to  claim 2 , characterized in that the weight of the flat foil is at least 20 g/m 2 , at most 300 g/m 2 , preferably between 40 g/m 2  and 200 g/m 2 .  
     
     
         5 . The method according to  claim 1 , characterized in that the synthetic fibers consist of polyamide, polypropylene, polyester and/or polyethylene.  
     
     
         6 . The method according to  claim 1 , characterized in that the synthetic fibers have a casing of heat or high-frequency sealable material, in particular thermoplastic materials.  
     
     
         7 . The method according to  claim 6 , characterized in that the casing has a lower melting point than the casing material.  
     
     
         8 . The method according to  claim 1 , characterized in that the synthetic fibers are deposited adjacent to and on top of one another and are joined together in the spun/bond process to form a flat fleece foil.  
     
     
         9 . The method according to  claim 1 , characterized in that the flat foil ( 1 ) is delivered to the filling tube ( 7 ) without moistening.  
     
     
         10 . The method according to  claim 1 , characterized in that the flat foil ( 1 ) is treated with preservatives.  
     
     
         11 . The method according to  claim 1 , characterized in that the flat foil ( 1 ) is treated with a solution of propylene glycol and/or glycerine.  
     
     
         12 . The method according to  claim 11 , characterized in that, in addition, the solution contains potassium sorbate.  
     
     
         13 . The method according to  claim 11 , characterized in that the solution contains about 10 to 30% propylene glycol, about 5 to 20% glycerine and optionally about 1 to 10% potassium sorbate.  
     
     
         14 . The method according to  claim 1 , characterized in that the flat foil ( 1 ) has a coating, in particular an anti-adhesive coating, on its side facing the meat product.  
     
     
         15 . The method according to  claim 14 , characterized in that the thickness of the anti-adhesive coating is in the μ-range.  
     
     
         16 . The method according to  claim 14 , characterized in that the anti-adhesive coating consists of cellulose, acrylate and/or liquid smoke.  
     
     
         17 . The method according to  claim 1 , characterized in that the flat foil ( 1 ) has a maximum of about 15% to about 20% foreign fibers, in particular of cellulose.  
     
     
         18 . The method according to  claim 1 , characterized in that microholes are arranged on the overlapping, sealed edges to increase the gas and moisture permeability.  
     
     
         19 . Use of the flat foil in the automatic packaging of foods, in particular according to the method of  claim 1 , 
 characterized in that the flat foil used for raw meat products, in particular for raw sausage and semipreserved products, consists of a fleece which is made with a component of at least 80% long-fibered synthetic fibers and a water and/or steam permeability of at least 40 g/m 2 d and that the packed raw meat products are subsequently preserved by the removal of moisture and/or by smoking.    
     
     
         20 . Use according to  claim 19 , characterized in that the foil is provided as a prefabricated tube which is heat-sealed on the overlapping longitudinal edges.