Why Vacuum Packaging Machines Keep Meat Products Fresh
Currently, vacuum packaging machines have been widely applied in the meat product industry. As early as 1962, scholars abroad proposed that oxygen-impermeable film could inhibit the growth of pathogenic microorganisms, and that vacuum-packed fresh meat could extend its shelf life. The reasons why vacuum-packed fresh meat has a longer shelf life than oxygen-packed fresh meat are as follows:
(1) The total number of microorganisms increases slowly under anaerobic conditions.
(2) Reduction in rot and mucous.
After storage, the number of endospores in vacuum packaging is significantly lower than in aerobic packaging.
This indicates that vacuum packaging fresh meat with an oxygen-impermeable film (vacuum bags) extends its shelf life. As the oxygen inside converts to carbon dioxide, the oxygen-impermeable film (vacuum bags) prevents further oxygen from entering, thereby preserving the freshness.