The aim of the present study was to investigate the possibility of producing easy-to-open meat packaging that affords high consumer satisfaction in patients with osteoarthritis or rheumatoid arthritis affecting the hands. We also evaluated whether patients were significantly more satisfied with the modified peelable packaging (Type B) than with the packages currently available in supermarkets (Type A).
Type A
packages The Type A packages tested were characterized by the fact that a great deal of force was needed to open them, because they had been sealed so strongly. The space provided to hold the tear tab was too small, so that it was not possible to apply the key grip, and the plastic cover often ruptured during opening
Development of technically(เทคนิคลี่) modified packaging (Type B) and pilot tests
In order to simplify the opening of their meat packaging. **The main objective was to reduce the opening force required. The opening force depends on various criteria that must be considered for optimization.
**Each time they opened anpackage, the patients completed a questionnaire about their subjective difficulties in opening it, including the seal, tear tab size, tear tab palpability, visibility of the opening mechanism, force required,pain during the opening process, and problems with the fine motor skills. The patients also evaluated the laterally placed notch. Based on the results, we adapted the packaging and decided what technical configurations would be the best for the patients, bearing in mind that the contents always have to be packed safely.In the next step, reported in the present paper, we carried out a larger study to determine whether patients were more satisfied with this technically modified packaging
(Type B) than with the packages that were available in supermarkets at that time (Type A).
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