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VACUUM PACKAGING
While the majority of meat exported from Australia has in the past been frozen, there is now an increasing demand for chilled product to be delivered by air and by sea. An increasing quantity of lamb and beef products is vacuumed packed which is a recognised method of significantly extending the storage life of chilled meat.
Ageing is the natural tenderising process, which uses naturally occurring enzymes in the meat to break down the muscle fibre. As the aging process continues, the vacuum packaging provides an effective barrier to both oxygen and bacteriological contamination while at the same time preventing moisture loss.
Stored in a strict temperature controlled environment of (0-4 degree C), beef can keep for approximately 12 weeks, and lamb primal cuts for approximately 8 -10 weeks.
Vacuum packed meat requires careful handling and storage. If a loss of vacuum has occurred due to incomplete seal or damage to the bag, the meat should be checked for freshness and used immediately.
Aged vacuum-packed meat can be frozen in the bag without sacrificing any of the benefits of ageing. All frozen products must be thawed under controlled conditions.
Note: Vacuum packaged meat looks different to unpacked fresh meat. It is a purple-red colour caused by a pigment known as myoglobin. On exposure to air, the pigment absorbs oxygen and within a short period the meat regains its natural red colour. A slightly sour odour may be noticed when the bag is first opened, this will dissipate in a short period. |
