Meat&Poultry -- April 2014 - IPPE-6
"We were very involved in how meat was
distributed. And in the early 80s there was a
flurry of food science technology to improve
further processed meats."
only for the most part. Technology like injection, tumbling and massaging meats created opportunities to sell
not only turkey but multiple species as sliced deli meats.
In those days, processors filled molds with raw trimmed
meat and meat pieces and cooked them, which then required the additional step of cleaning the molds after
that are engineered to match the materials," said De-
cooking. Next was a separate packaging step. While the
ily. "We can integrate from animal inception all the way
technology and cooking in molds created a new market
through to the product going to the consumer where we
for sliced deli meats, the industry collectively was seeking
combine multiple interventions or points of technology
a better mousetrap.
that enhance value to customers and ultimately consumers in foodservice and retail."
Thanks to the development of some innovative resin
technologies and extrusion techniques, Cryovac realized
The company's background, as well as Deily's, exper-
the benefits of offering more functional packaging by cre-
tise in meat processing is extensive. Thirty years ago, Cry-
ating advanced fi lms that were able to withstand being
ovac was involved in packaging for: boxed beef, smoked
filled with raw products, placed in the molds and then en-
and processed meat, fresh poultry, beef, pork and cheese.
dure the post-packaging cooking process. Processors still
Much of the innovation at Sealed Air derived from ne-
had to clean the mold but it wasn't as arduous and the ef-
cessity, Deily said. "We were very involved in how meat was
ficiencies far exceeded the previous methods in terms of
distributed. And in the early 80s there was a flurry of food
logistics and food safety.
science technology to improve further processed meats."
"Then you could take that product and chill it and
Turkey, for example, previously had been sold fresh
ship it to the deli or the foodservice establishment in the
------------
Archived issues of Meat&Poultry,
including this one from 1995,
demonstrate the long-lasting
viability of Cook-In Bag technology
and the company's commitment
to the industry for many decades.
6
IPPE Recap * April 2014 * www.MeatPoultry.com
http://www.MeatPoultry.com
Meat&Poultry -- April 2014
Table of Contents for the Digital Edition of Meat&Poultry -- April 2014
Meat&Poultry -- April 2014 - 1
Meat&Poultry -- April 2014 - 2
Meat&Poultry -- April 2014 - 3
Meat&Poultry -- April 2014 - 4
Meat&Poultry -- April 2014 - 5
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Meat&Poultry -- April 2014 - 36
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Meat&Poultry -- April 2014 - 99
Meat&Poultry -- April 2014 - 100
Meat&Poultry -- April 2014 - IPPE-1
Meat&Poultry -- April 2014 - IPPE-2
Meat&Poultry -- April 2014 - IPPE-3
Meat&Poultry -- April 2014 - IPPE-4
Meat&Poultry -- April 2014 - IPPE-5
Meat&Poultry -- April 2014 - IPPE-6
Meat&Poultry -- April 2014 - IPPE-7
Meat&Poultry -- April 2014 - IPPE-8
Meat&Poultry -- April 2014 - IPPE-9
Meat&Poultry -- April 2014 - IPPE-10
Meat&Poultry -- April 2014 - IPPE-11
Meat&Poultry -- April 2014 - IPPE-12
Meat&Poultry -- April 2014 - IPPE-13
Meat&Poultry -- April 2014 - IPPE-14
Meat&Poultry -- April 2014 - IPPE-15
Meat&Poultry -- April 2014 - IPPE-16
Meat&Poultry -- April 2014 - IPPE-17
Meat&Poultry -- April 2014 - IPPE-18
Meat&Poultry -- April 2014 - IPPE-19
Meat&Poultry -- April 2014 - IPPE-20
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