Vacuum Packed Chilled Meat

FOB Reference Price / Min.Order Quantity : Get Latest Prices

Processing Time:1 Days - 60 Days

Packaging Details: STANDARD EXPORTING PACKAGE

Port: Shanghai / Shenzhen / Qingdao / Ningbo / Other

Payment Terms: L/C , T/T , other

Vacuum Packed Chilled 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 storage.

It extends storage life to 90 days or more at 2ºC while preventing weight loss from shrinkage and trimming loss.

Restaurants that buy fresh vacuum packed chilled meat can offer their customers meat that is both tender and juicy and save shrink and trim losses. Fresh meat can be bought for inventory, eliminating overbuying and under buying . Meat cutting and wastage are reduced.

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 more tender. The so called aged flavor comes from mould growth and does not develop in Vacuum Packed meats.

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.

Meat Changes in colour from