Carcass Meat Packing Films

Packing ofthe carcass meat by polymer film obtained on the basis of new modifiedpolyvinylacetate. A new method of the carcass meat packing which makes ifpossible to improve its storage in transit and its keeping.
The carcass meat packing is carried out in the following way. After the animalscutting(bull-calves, sheep, pigs, etc.) the warmed upperoxycontainingpolyvinylacetate is applied on the surface of the carcass meat. After this thecarcass meat is kept during certain time at the temperature of 30-80?C to form durablepolymer film on its surface.

Packing of the carcass meat by polymer film obtained on the basis of new modified polyvinylacetate. Scientific development.