Shelf-life extension system and method of centrally prepared retail-ready meat cuts utilizing a zero-oxygen packaging system

Abstract

A packaging system and method of the same designed to extend the shelf-life of meat cuts comprising an activated oxygen scavenger and an absorbent pad, based on an iron chemical system, operatively positioned onto a tray. One or more trays is wrapped in a permeable film and is/are inserted into a master bag filled with a gas, namely nitrogen. The packaging system has a storage life of at least ten weeks and a display life of at least three days. Specifically the method of extending shelf-life of meat includes where at least one meat cut is placed onto the tray having the oxygen scavenger and absorbent pad and the film is sealed over the tray. The master bag is filled with nitrogen gas and the tray(s) is/are introduced into the bag. Finally, the master bag is sealed into a closed position and placed in a cooling device for a period of time.

Dependencies are inferred from the claim text.