Fremgangsmåte og materiale for å forlenge holdbarheten av ferske matvarer

摘要

A method of extending the shelf-life of freshfoods, such as meat, poultry, seafood, vegetables and fruit,uses a sheet comprising a film with a layer of adhesive anda curing or marinating agent attached to the film by theadhesive. The food is sealed in the sheet, with the curingor marinating agent in intimate contact with the food, andthe package is maintained at a temperature of about 0°C untilthe food is substantially cured or marinated.