WHAT IS VACUUM PACKED CHLLED MEAT?
VACUUM PACKED CHLLED MEAT is a unique packaging process widely used for poultry, cheese and fresh chilled meat. Foods are packaged in special plastic bags which are then vacuum sealed and shrunk to be like a second skin. The resulting package is air tight and moisture proof, protecting the food from oxidation and dehydration during the storage.
WHAT CAN VACUUM PACK DO FOR FRESH MEAT?
It extends storage life to 30 days or more at 2 degree C while preventing weight loss from shrinkage and trimming loss.
WHAT CAN VACUUM PACK DO FOR A RESTAURANT OR HOTEL?
Restaurants that buy fresh vacuum packed chilled meat can offer their customer meat that is both tender and juicy and save shrink and trim losses. Fresh meat can be brought for inventory, eliminating overbuying and underbuying. Meat cutting and wastage are reduced.
DOES FRESH MEAT REALLY AGE, BECOME MORE TENDER IN VACUUM PACK, AND HOW?
Meat will become tender just as fast in vacuum pack as under ordinary hanging conditions because tenderizing is an enzymatic process that goes on inside the meat. Natural enzymes in the meat act to break down the tissues and make the meat tender. The so called “aged flavour” comes from mould growth and does not develop in VACUUM PACKED MEATS.
HOW MUCH SHRINK AND TRIM CAN I SAVE?
Shrink and trim losses on unpacked fresh meat during two weeks of ordinary handling conditions may run as high as 5 % from evaporation, dehydration and from removal of dehydrated, discoloured or contaminated surfaces. VACUUM PACK eliminates these losses.
WHY DOES MEAT IN VACUUM PACK HAVE A DIFFERENT COLOUR?
Meat changes in colour from brighter red to purplish red when oxygen is removed from the VACUUM package by the vacuum – sealing process. After the package is opened, and oxygen reaches the meat surface again, the original red colour returns.
WHY IS THERE SOME FLUID IN THE PACKAGE?
The fluid is not the blood, put “drip” which comes out from the cut surfaces of the meat. Natural pigment in the meat gives the fluid a reddish-brown colour. The amount varies with the extend of cut surfaces exposed, the quality of meat, and the storage conditions, but is usually less than 1% - far less than what is loss by evaporation under ordinary hanging conditions.
WHAT ABOUT THE ODOUR OF MEAT IN VACUUM PACKED MEAT?
A slight confinement odour may be noticed when the package is first opened, but it disappears within few minutes.
SHOULD VACUUM – SEALED MEATS BE COOKED DIFFERENTLY?
This extra moisture in this meat acts as a good heat conductor, and so cooking times may be shorter.
IF THE BAGS IS PUNCTURED IN HANDLING, IS ALL THE PROTECTION GONE?
Loss of vacuum means major loss of package benefits.