IMPROVED PACKAGING METHOD CAUSING AND MAINTAINING PREFERABLE RED COLOUR OF FRESH MEAT Russian patent published in 2011 - IPC A23B4/10 A23B4/16 A23L3/3445 B32B27/18 

FIELD: food industry.

SUBSTANCE: oxygen barrier packaging film includes a layer for contact with meat products in the package. The layer contains a nitrogen oxide compound in a quantity of 0.0008 - 0.211 mg per square inch for transfer of the nitrogen oxide compound to the meat product surface leaving the product centre in its natural myoglobin condition. The nitrogen oxide compound is selected from the group consisting of sodium nitrite, sodium nitrate, potassium nitrite, potassium nitrate and their mixtures. The nitrogen oxide compound may be applied onto the surface of the film layer that contacts with the meat product contained inside the packaging container (10) or introduced into such layer. When the meat product comes in touch with the packaging film the nitrogen oxide compound generates gaseous nitrogen oxide inside the package as a result of the compound contact with the meat product fluids and dissolution therein. Physical contact of the packaging film with the meat product causes reddening of the visible surface (100) of the meat product without deterioration.

EFFECT: preservation of appearance, properties and colour of the meat products inside the package.

21 cl, 4 dwg