Storage Life Of Vacuum Sealed Food
Storage life of vacuum sealed food is always a great debat. The deterioration of food is caused by chemical reactions that occur in food which is exposed to air, temperature, moisture, the action of enzymes, the growth of micro-organisms or contamination by insects.
Oxygen and storage life
Vacuum packing reduces the absolute pressure of the air inside the package or container by removing the oxygen and eliminating volatile compounds. The oxygen in the air causes food to deteriorate, firstly through a process of oxidation, causing the loss of nutritional values, flavour and all the food’s qualities. Air also promotes the growth of most micro-organisms and causes the frost burns which can occur on frozen food.
Extend the storage life of your food
Vacuum packing extends the shelf life of many fresh foods by reducing oxidation and preventing the proliferation of microbes (bacteria and mould).
**FRESH Red Meat can be aged in the refrigerator for up to 10-12 weeks.
**PLEASE NOTE: THESE ARE CONSERVATIVE KEEPING TIMES AND WILL VARY DEPENDING ON THE INITIAL STATE (Freshness) AND THE WAY THE FOOD WAS PREPARED.