WHAT IS VACUUM PACKING?
The Process of removing air around a food product and then sealing that product in an impermeable package. Meat is packaged in a tough, air tight, plastic pouch. Packages are made up for meal sized portions or bulk lots depending on your needs. The meat is placed in a special plastic pouch. The air is removed and the pouch is heat sealed. This process takes place in a purpose built, vacuum packing machine. The package can be frozen or stored in the refrigerator until it is needed.
Benefits of sealing food under vacuum…
• Extends fridge life by 3 to 5 times its normal refrigerated life
• Retains freshness and flavour
• Sealed packs prevents leakage
• Convenient portions—"Meal in a bag"
• Can be frozen ready for pick up
How is shelf life extended under Vacuum?
Removing the air that surrounds food inhibits growth of bacteria, mold and yeast, because these and other spoilage micro-organisms need oxygen to grow. Once moist air is removed and the pouch is sealed, oxygen levels continue to drop where carbon dioxide levels increase. The low oxygen, high carbon dioxide environment significantly reduces the growth of normal spoilage organisms, allowing longer shelf life
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