Meat + Poultry - July 2010 - 82

COOK-IN PACKAGING

Curwood Cook-Tite cook-in shrink bags.
(Photo courtesy of Curwood Inc.)

Curwood Inc., Oshkosh, Wis., is
seeing some increase in demand for
cook-in materials. "With the current
economy, people are eating at home
more and using more prepared foods
at home," according to Brian Conrad
and Pete Bruehl, marketing managers. "This trend may be driving more
demand to the pre-cooked products at
retail at the expense of fresh or frozen
meat products in foodservice."
One cook-in benefit is the shrink
bag or thermoformed package can act
as a pan/mold liner. "The product is
cooked in the package and the pan/
mold stays clean during the cooking
process," Conrad and Bruehl say.
Cook-in packaging can also feature adhesion properties so the protein binds to the bag/fi lm and keeps
the moisture in the product rather

than evaporating during the cooking
process. Yield is improved as a result.
Curwood offers three cook-in
shrink bags: Cook-Tite 76, Cook-Tite
76A and Cook-Tite CS bags.
Cook-Tite 76 bags are cook-andship bags. These bags are typically
used for whole-muscle products like
roast beef. Cook-Tite 76A bags are
also cook-and-ship bags with adhesion properties. They are used for
meat slurry products like molded tur-

key and ham products. The adhesion
properties allow the protein in the
slurry to bind to the bag and keep the
moisture in the product rather than
leaking out after the cook process.
Cook-Tite CS bags are for cookand-strip applications. The bag is
stripped off after the cooking process
and the processor adds additional
value to the product by applying surface coatings or slicing the product.
The product is then repackaged in

Automatic Vacuum
Packaging Equipment

Purchase
Factory
Direct!
Simple and reliable
machines that offer the
lowest cost of ownership
in h/f/f/s packaging.
Tremendous Values & Quick Delivery
Model No.
RA200
RI200
RZ200

Length
111⁄ 2 ft.
16 ft.
18 ft.

Description
Starter Machine
Standard Machine
Zipper Machine

*1 year or 1 million cycle warranty on all machines
82 * Meat&Poultry * July 2010 * www.MeatPoultry.com

888-314-2152
Made in the USA

1728 N. Topping Avenue * Kansas City, MO 64120
816-455-8055 * Fax 816-455-8469


http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - July 2010

Contents
Meat + Poultry - July 2010 - 1
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