Importance

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Abstract

A method for sterilizing, packing and sealing a meat product includes at first station (1) sterilizing the meat product surface layer or stratum by submitting it to a thermal shock of high temperature during a very short interval (HTST technique), feeding the meat products to the first station and withdrawing the meat product from the first station and transferring it to a second station (2), wrapping the meat product at the second station in a pre-set position including for sequentially positioning (57, 58) tubular container such as bags (65) from a storage area (62) therefor to the wrapping position and opening the inlet of the tubular container for insertion of the meat product therein from the transfer device (0), transferring (85, 86, 87, 88, 95) the filled tubular containers in the open position to a third station (3), and vacuum sealing the containers at the third station. A cover (46) is provided in the first station for assuring aseptic atmosphere for the sterilization at an average temperature from 100.degree. C. to 160.degree. C. at intervals less than 15 seconds. An enclosure (120) is provided for enclosing the three stations in a laminar upright flow chamber to assure the purity of the atmosphere in which the sterilization is carried out.

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First Claim