Sealed Air seeks surface modification technologies to minimize water loss from hermetically sealed packaged meats.
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.
The proposed technology should meet the following criteria:
Possible approaches may include, but aren't limited to:
The following approaches are not of interest:
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