Deutsches Institut Fur Lebensmitteltechnik E.v.

Triton Corporation

Dixie-union Gmbh & Co. Kg

Mondi Consumer Packaging Technologies Gmbh

Dil Deutsches Institut Fur Lebensmitteltechnik E.v.

Kortschack, Fritz

Fritz Kortschack

Bernhard Hukelmann

Herbert Bader

Volker Heinz

Ralf Niepelt

Dietmar Send

Stefan Töpfl

Werner Gr Kohorst

Bajo Bajovic

Stefan Toepfl

Christian Hertel

The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium.

Method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin

The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space () for accommodating food items, a wall () and a temperature-control device (). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

Feed tank and method for the simultaneous high-pressure and temperature treatment of a food item in a high-pressure tank

Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates. At the end of the compacting process, the product is separated into shaping sections by being mechanically brought into contact with corresponding zones of the shaping plates. A natural skin having a reduced avalue, shape-stabilizing and sterilizing properties is formed on the product surface by appropriately and controllably heating the product, preferably by means of the shaping plates.

Process for the simultaneous surface treatment, portioning and shaping as well as perservation of foodstuffs such as meat and sausage products, sausage meat or the like

There is proposed a method and an apparatus for producing packages containing foodstuffs, in which a shape (10) made in a lower foil is at least partly covered or closed during the food filling process by a ram (2) which covers the shape (10).

Method for producing packages containing viscous foodstuffs

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Berlin, Germany

Fritz Kortschack