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Surface Modification to Minimize Water Loss

Request Number N062113
Author Sealed Air Corporation
Need details
Description

Sealed Air seeks surface modification technologies to minimize water loss from hermetically sealed packaged meats.

 

Background

Raw, whole muscle meats exhibit diminishing water-holding capacity with time. This water loss is also referred to as drip loss or purge and is attributed to a wide range of factors. Sealed Air seeks to identify and develop surface modification technologies that will minimize water loss in vacuum packaged meats.

 

Solutions of interest may result from modification at the interior surface of packaging film, modification of the exterior surface of meats to be packaged, or combinations. While not wishing to limit potentially interesting solutions, it is hypothesized that technology that could create an intimate interaction between the exposed surfaces of the meat and the packaging film could physically prevent water from exuding from the meat surface. While some level of adhesion between outer protein surfaces of fresh cut meat and packaging film surfaces are expected to reduce water loss, adhesion must not be so strong as to produce problems when later opening the package to remove the contents. All approaches are of interest, providing they are, or can be made, safe for food contact.

 

 

Key Success Criteria

The proposed technology should meet the following criteria:

  • Be safe for food contact
  • Be compatible with heat sealing technologies
  • Will not produce discoloration or slime of unpackaged meat product

 

Possible Approaches

Possible approaches may include, but aren't limited to: 

  • Highly hydrophilic coatings
  • Spray or dip coatings for meat which prevent water loss (transglutaminase, etc.)

 

Approaches not of interest

The following approaches are not of interest:

  • Anything that cannot be made safe for food contact
  • Surface modifications that prevent heat sealing of plastic layers
  • Approaches that discolor meat surface or impart an off taste
  • Any material that results in a slimy surface on un-packaged meats

 

Preferred Collaboration types
  • Supply Agreement
  • To Be Negotiated
Items to be submitted

We are looking for a concise abstract/executive summary. The proposal should briefly describe the technical approach and provide information on technology performance, background and description of the responding team and their related experience. To submit your response, please use the Respond button.

 

Please note that only non-confidential information can be accepted. By submitting a response you represent that the response does not contain and will not be deemed to contain any confidential information of any kind whatsoever. 

 

 

Point of Contact
Jonathan Jakischa
Area of Interest
  • Food & Beverage
  • Meat Products
  • Materials Processing
  • Plastics
  • Packaging
  • Film Packaging
  • Plastic Packaging
Organization
Sealed Air Corporation
Due Date
December 31, 2016
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