TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 OBS

Two new systems have been introduced for packing retail portions of meat: One is called the PUS and uses a laminated thermoformed tray made from polyamide (60 microns) and Surlyn (75 microns) together with a closure made of polyester (12 microns), PVDC (3 microns), and Surlyn (50 microns). Packaging, which is done on an automatic machine, is under vacuum. Increased shelf life form 2 up to 10 days is claimed. The other machine, the SAS, is similar but in the closing process a gas is introduced consisting of 80 per cent oxygen and 20 per cent CO2.  2, fiche 1, Anglais, - PUS%20packing

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 CONT

Si (...) [l'irradiation] a un bel avenir devant (...) [elle], il en est de même (...) des viandes hachées et piécées, pour le "sous atmosphère" destiné au consommateur. Quant au (...) piécé sous-vide, il n'y a techniquement aucun problème pour son conditionnement que ce soit en Pus (thermoformage) ou en Skin (double thermoformage).  1, fiche 1, Français, - conditionnement%20en%20Pus

Fiche 1,  Justifications,  Espagnol