1 Pi-Vac Elaste System ® Process description The following information was provided by the Pi-Vac Elasto Pack ® manufacturer and one company which implemented.

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Pi-VacPi-VacElaste SystemElaste System®®

Process description

The following information was provided by the Pi-Vac Elasto Pack®

manufacturer and one company which implemented this process.

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Pi-Vac Elasto PackPi-Vac Elasto Pack®®

The Pi-Vac Elasto Pack® system consists in packaging

pre-rigor muscles in highly elastic film tubes.

Each film tube is stretched to enable the introduction of a

meat piece. Once the meat is inside, the film is released

and returns to its original dimensions.

As a result the tubes exert strong forces on muscles,

hindering radial expansion caused by muscle fibre

contraction during rigor mortis development.

This system improves meat aspect and tenderness and

reduces packaging costs.

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Pi-Vac Elasto PackPi-Vac Elasto Pack®®

Packaging chambers

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The process (1)The process (1)

Step 1 - Machine in start position

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The process (2)The process (2)

Step 2 - Plastic film tube preparation :

The film is placed on the hooks.

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The process (3)The process (3)

Step 3 - Packaging chamber depressurization to dilate the plastic film tube:

The hooks stretch the film and the air inside the machine is removed.

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The process (4)The process (4)

Step 4 - Meat piece introduction into the packaging chamber:

The meat piece can easily be introduced in the film. ADIV - 2009

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The process (5)The process (5)

Step 5 - Pressure release inside the packaging chamber:

The pressure around the film is released so that it contracts itself around the meat piece.

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The process (6)The process (6)

Step 6 - Extraction of the meat piece

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The process (7)The process (7)

Step 7 - Plastic film tube removal:

The plastic film tube is easily cut using the pre-cut end.

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Products packagedProducts packaged

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Diagram of a packaging chamber (1)Diagram of a packaging chamber (1)

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Diagram of a packaging chamber (2)Diagram of a packaging chamber (2)

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Benefits Benefits

1. Place saving and costs reducing: no cooling room

and dip tank required

2. Energy saving: no need to cool carcasses before

boning

3. Time saving: muscles are cooled, not whole carcasses

4. Environmentally friendly: less packaging materials

5. Water retaining: reduction of drip loss

6. Tenderness, aspect and texture improving: reduction of “cold shortening”,

better shape, more juice

7. Flavour improving: smell and taste

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ConditionsConditions

1. Constraining: Only implementable in plants where

slaughtering and boning are possible

2. Adaptation required: the plant’s logistic must be

adapted to the hot boning process

3. BSE: Only for young beefs that don’t require BSE test

4. More workforce: no automatization of the packaging

process

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Figures: Packaging materialsFigures: Packaging materialsIndicative prices – 2007

The Pi-Vac Elasto system is 25 % cheaper than the use of shrinking bags.

The costs saving are not based on cheap packaging materials but on the consumption of less material for each package!

Shrinking bags

Pi-Vac Elasto Pack®

Price for 1 m2 without quatity discount

1.43€ 2.70€

Price for 1 m2 with quatity discount

0.99€ 1.86€

Price per Kg packed meat

0.10€ 0.075€

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Figures: Pi-Vac Elasto PackFigures: Pi-Vac Elasto Pack®®

Indicative prices – 09-2007

PACK – MAN – SystemDescription Price / €

Packaging machine I 2,0 – 2,5 – 3,0 38.517,00

Packaging machine II 2,5 – 3,5 – T 32.922,00

Automatic in feed belt for meat 6.413,00

Clipping machine 3.969,00

Complete packaging system 81.821,00

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The leafletThe leaflet

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Find this information and even more on our leaflet: