FOOD INDUSTRY

Red meat primals and subprimals have been successfully packaged in modified atmosphere. Package sizes can range from traditional 5 piece pork loin boxes up to full combo bins of product from individual pieces up to quarters and half carcasses.

With the meat being vacuumed and gas flushed product color can be maintained while bacteria growth is retarded. A significant savings from packaging can be achieved with longer shelf life.

Some current uses of bulk red meat MAP are:

Bins of pepperoni and salami for export or future slicing
Subprimals shipping to final processors for cutting into chops and steaks
Product maturation for tenderness
Deli logs
Half carcasses for export
Subprimal boxes for retail processing

The CVP models used are A-600, A-200, A200 PLC and A-200 Overhead

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Case or Counter Ready

Case and Counter Ready Meats can be successfully made using a modified atmosphere mother bag system. The mother bag is a high barrier bag into which individual pre-wrapped trays of meat are packed. The bag is vacuumed and then gas flushed prior to sealing.

At the retail store the mother bag is opened and the trays placed into the counter. The trayed product keeps the traditional fresh made look and appeal. Traditional counter life is maintained after the mother bag is opened. A new two compartment mother bag allows the retailer to open only one side for counter use, the other compartment stays under vacuum/gas for a later time.

Both high and low oxygen systems are in use and the individual merits of each system can be discussed.

The models used to process mother bags are A-300, A-600, A-600 Multiline, A-200 lay back configuration, and Z-2000.

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CVP Systems developed the first practical dry pack poultry to replace iced chicken. Bulk chicken either whole or cut up is place in a bag within a box and modified atmosphere packed. After the bag is vacuumed and gas flushed it is heat sealed resulting in a dry pack.

CVP supported the foundation study in 1975 at the University of Minnesota proving the effectiveness of dry pack poultry. Compared to ice pack chicken the advantages are varied.

a) Increase in shelf life
b) More product weight per pallet and truck. Up to 30%
c) Eliminate cross contamination and able to ship mixed loads.
d) No drip mess.
e) Improved color, appearance, and reduced dehydration loss

Marinated and injected products also benefit from modified atmosphere. Specific machine options have been developed to address liquid contamination.

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Tray Wrapped Poultry

Tray wrapped poultry can benefit from modified atmosphere packaging. Pre wrapped trays of cut up poultry are placed into the master bag. This bag is vacuumed and then gas flushed prior to being heat sealed. The preservative gas will permeate into the tray and extend the shelf life of the product. The product remains fresh not frozen. When compared to chill pak or crust frozen chicken no black bones will result.

For poultry we recommend our A-200 and A-200 Multiline models. For 5 lb/2 kg food service packs of boneless tenders and breasts, the CVP model Z-1200 auto bagging machine can run up to 20 bags per minute, thereby reducing costs while extending shelf life with no loss of product integrity, quality or appearance.

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Whole fish, headed and gutted (H & G), fillets and portions can be bulk gas packed to extend shelf life and maintain quality during distribution. Gas packed fish eliminate the need for ice and water tight containers during refrigerated distribution.

Compared to ice packed fish the advantages are:

a) Increase in Shelf Life
b) More product weight per pallet and truck load, up to 30%
c) Eliminate cross contamination and able to ship mixed loads
d) No drip mess
e) Improved color, appearance and reduced dehydration loss

The advantages of Modified Atmosphere Packaging for fish are numerous. It enables retailers to keep enough product on hand during periods of heavy demand while minimizing the risks of product deterioration, as well as preserving fish quality long enough to supply distant markets. For instance, Salmon fillets from South America packaged in a modified atmosphere mother bag, has enough extended shelf life to allow for shipping by sea, rather than air shipping, allowing the end user to save 30-35 cents per pound that air freighting adds to the product cost.

Frozen fish can benefit also from modified atmosphere packaging. Frozen fish tastes stale and may have off odors when cooked and eaten, due to fat breakdown when exposed to air. With vacuum or gas back flush available, oxygen is removed and fat breakdown is reduced.

Case or Counter Ready

Prepared fish over wrapped in store trays can have extended shelf life by placing the trays in a mother bag and MAP packing it. By exchanging the air in the mother bag with a new atmosphere extended shelf life achieved.

At the retail store the mother bag is opened and the pre-wrapped trays are placed in the retail counter. Counter life should equal the normal counter life as if the fish was freshly prepared.

CVP's A-600, A-600 Multiline and Z-2000 can process case ready fish. The advantage of the mother bag system is the final retail tray wrapped product is traditional look and feel to the current in store prepared product. Sales appeal is enhanced as traditional product appearance is maintained.

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Produce and Fruits can benefit from Modified Atmosphere packaging. As both produce and fruit continue to respire after harvest, a successful packaging system must combine the correct packaging film to the product being processed. This allows the correct package environment to be established.

Modified Atmosphere Packaging quickly establishes the desired in pack atmosphere. Each product generally has an optimal O² and CO² levels.

CVP's expertise is matching product respiration rates to film permeability. Internal gas levels within the package is typically in the range of 3-5% oxygen and 3-10% carbon dioxide. These gas levels slow respiration and thereby slow physiological ageing, inhibit enzymatic browning and slow microbiological growth. Modified Atmosphere packaged ready-to-use vegetables meet the consumers need for high quality, freshness and convenience.

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Nuts packed in Modified Atmosphere benefit from extended shelf life due to delay of rancidity from oil oxidation. Package oxygen levels are reduced below 2% which is required to inhibit oxidation. Gas back flushing relieves the nut's sharp edges from piercing the protective bag.

CVP has developed a wide range of modified atmosphere packaging systems to pack nuts in both bulk and smaller pack sizes. MAP packs of bulk nuts provide extended shelf life with packaging savings when compared to traditional cans or sacks.

Peanuts can be packed with the shell on or removed.

Combo bin packing utilizes CVP model A-200, A-200 PLC and A-200 Overhead models. Smaller packs are processed on A-300, A-600 and A-200 models.

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Bulk snacks can be preproduced and transported prior to final consumer packing, in a hygienic package while maintaining product quality. Packaging costs can be reduced by increasing pack size for sale to further processors.

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Spices contain oils that oxidize and generate off flavors and odors. The use of modified atmosphere packaging reduces the package's oxygen content to a level that delays oxidation. See the Nuts section for details.

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INDUSTRIAL GOODS

With CVP System's wide range of Modified Atmosphere machinery cube reduction for freight and packaging savings can be achieved. Utilizing our standard line of machinery, with product shapers when needed, cube sizes have been reduced by up to 50%.

Fiberglass filter batts
Textile parts
Mattress and Bedding products
Paper documents

Saving and protecting files has become easier using a special bag and pulling a vacuum, keeping them tight, secure and protecting them from hazards such as:

Moisture
Insects
Mildew
Water sprinkler discharge