WHAT ARE THE ADVANTAGES OF VACUUM-PACKED MEAT?.
The advantages are many, but the following are the most important. • Vacuum packing is an almost natural system of conservation, since the meat is subject to no process other than refrigeration. This avoids the changes in texture that occur with other methods of preservation, such as freezing. • Vacuum-packed meat can be stored under refrigeration for up to 90 days at temperatures between -1° C and +1° C. • Vacuum packing avoids weight loss through dehydration. • It prevents the development of aerobic bacteria, fungi and yeast. • It prevents oxidation by keeping the meat as it was when packed. • It prevents the change in flavor caused by dehydration. • It prevents contamination from odors. • It saves on shipping costs by eliminating the need to transport bones or by-products of little value. • It improves presentation in the sales area and avoids loading and unloading under conditions that might contaminate the meat. It also improves general hygiene at points of sale. 3. DOES VACUUM PA
