Pi-Vac Elaste System® Process description The following information was provided by the Pi-Vac Elasto Pack® manufacturer and one company which implemented this process. ADIV - 2009

Pi-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. ADIV - 2009

Pi-Vac Elasto Pack® Packaging chambers ADIV - 2009

Step 1 - Machine in start position The process (1) Step 1 - Machine in start position ADIV - 2009

Step 2 - Plastic film tube preparation : The process (2) Step 2 - Plastic film tube preparation : The film is placed on the hooks. ADIV - 2009

The hooks stretch the film and the air inside the machine is removed. 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. ADIV - 2009

Step 4 - Meat piece introduction into the packaging chamber: The process (4) Step 4 - Meat piece introduction into the packaging chamber: The meat piece can easily be introduced in the film. ADIV - 2009

Step 5 - Pressure release inside the packaging chamber: 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. ADIV - 2009

Step 6 - Extraction of the meat piece The process (6) Step 6 - Extraction of the meat piece ADIV - 2009

Step 7 - Plastic film tube removal: The process (7) Step 7 - Plastic film tube removal: The plastic film tube is easily cut using the pre-cut end. ADIV - 2009

Products packaged ADIV - 2009

Diagram of a packaging chamber (1) ADIV - 2009

Diagram of a packaging chamber (2) ADIV - 2009

Benefits Place saving and costs reducing: no cooling room and dip tank required Energy saving: no need to cool carcasses before boning Time saving: muscles are cooled, not whole carcasses Environmentally friendly: less packaging materials Water retaining: reduction of drip loss Tenderness, aspect and texture improving: reduction of “cold shortening”, better shape, more juice Flavour improving: smell and taste ADIV - 2009

Conditions Constraining: Only implementable in plants where slaughtering and boning are possible Adaptation required: the plant’s logistic must be adapted to the hot boning process BSE: Only for young beefs that don’t require BSE test More workforce: no automatization of the packaging process ADIV - 2009

Figures: Packaging materials Indicative prices – 2007   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€ 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! ADIV - 2009

Figures: Pi-Vac Elasto Pack® Indicative prices – 09-2007 PACK – MAN – System Description 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 ADIV - 2009

The leaflet Find this information and even more on our leaflet: ADIV - 2009