Vacum Packing
The majority of bacteria that cause rapid deterioration of the meat require oxygen to develop; accordingly, if you reduce or completely eliminates the oxygen of the cuts of meat, placing them in a sealed vacuum bag, deterioration process is delayed by avoiding the bacteriological growth.
The majority of bacteria that cause rapid deterioration of the meat require oxygen to develop; accordingly, if you reduce or completely eliminates the oxygen of the cuts of meat, placing them in a sealed vacuum bag, deterioration process is delayed result of avoid bacteriological growth.
Advantages of vacuum packaging:
- Inhibits the growth of bacteria
- Allows the natural softening (maturation)
- Increases shelf or storage life
