PROCESS FOR PACKAGING MEAT FOOD PRODUCTS COMPRISING A TREATMENT STAGE FOR PREVENTION AGAINST CONTAMINATION BY MICROORGANISMS AND PACKAGING FOR IMPLEMENTING THE PROCESS

摘要

PROCESS FOR PACKAGING A 1-CARNE FOOD PRODUCT, ESPECIALLY A SAUSAGE OR DRY SAUSAGE, CHARACTERIZED BY THE FIRST TREATMENT OF PRODUCT 1 TO PREVENT IT CONTAMINATION BY MICRO-ORGANISMS AND THEN PLACE PRODUCT 1 THUS TREATED IN AN AMBIENT ATMOSPHERE IN A PACKAGING 2 HAVING LOW WATER VAPOR PERMEABILITY, THIS COMBINATION OF OPERATIVE PHASES SIMULTANEOUSLY LIMITING THE LOSS BY WEIGHT OF PRODUCT 1, TO ALLOW IT TO BE HELD FOR A TIME , AND TO PREVENT THE RISK OF FERMENTATION OR DEVELOPMENT OF MICRO-ORGANISMS.