Vacuum Packaging assists in the preservation of meat and improves tenderness as proteins begin to break down – known as the "ageing" process. Enjoy the superb eating quality of aged beef. Vacuum packaging bags can extend the shelf life of food, because the air inside is scarce after vacuum packaging, and it is quite low in oxygen. In this environment, microorganisms cannot survive, so the food can be fresh and not easy to deteriorate.
Most meat food is organic, which is very easy to combine with oxygen in the air and be oxidized, thereby deteriorating; in addition, many bacteria and microorganisms can quickly multiply in food under oxygen conditions, making food moldy. Vacuum packaging is mainly to isolate oxygen, avoid the oxidation of food organic matter, avoid the reproduction of many bacteria and microorganisms, and prolong the food preservation time. In addition to vacuum packaging, there are other preservation methods such as nitrogen and carbon dioxide infusion.
SHELF LIFE FOR VACUUM PACKED BEEF AND LAMB
Stored at 1°C:
Beef has a life of up to 16 weeks.
Lamb has a life of up to 10 weeks.
Normally, domestic fridges can be as high as 7°C or 8°C. So keep this in mind when storing, as a warmer fridge will reduce shelf life.
VACUUM PACKAGED MEAT COLOR
Vacuum Packed meat appears darker due to the removal of oxygen but the meat will “bloom” to its natural bright red color soon after you open the pack.
VACUUM PACKAGED MEAT ODOUR
You may detect an odour upon opening the pack. Rest the meat in the open for a few minutes and the smell will dissipate.
HANDLING YOUR VACUUM PACKAGED BEEF/LAMB
Suggestion: Put meat in freezer for an hour before slicing to allow meat to firm. Once the vacuum seal is broken, treat it like any other fresh meat. We suggest you bag and freeze any uncooked meat. Defrost in fridge overnight.
Post time: Dec-12-2022
