Vacuum packaging for whole meat
Vacuum packaging refers to the process of removing all air from the packaging and utilizing materials with extremely low oxygen permeability to prevent external oxygen from penetrating. This effectively slows down the oxidation and rancidity of fresh meat, thereby preserving its freshness.
Key Information:
-
Vacuum-packed fresh meat can be stored at 0±1℃ for 14–20 days.
-
-
Compared to tray packaging, vacuum packaging extends shelf life by 5–7 days.
