Extending the shelf-life of raw red meat products Processed meats such as ham, salami and chorizo (eg. cold cuts and luncheon meats) have a tendency to become discoloured over time if it is stored in air. When raw meats are cured they often assume a red [...]

Extending the shelf-life of fresh fish and seafood products Fresh fish and seafood rapidly lose their original quality as a result of microbial growth and enzymatic processes. This is due to their high water activity, neutral pH (where microorganisms thrive), and the presence of enzymes, which [...]

Extending the shelf-life of raw poultry and game bird products Poultry and game bird is very susceptible to bacterial spoilage, evaporation loss, off-odor, discoloration, and biochemical deterioration. Sterile poultry tissue quickly becomes contaminated during the evisceration process. Get a Quick Quote for Raw [...]

Extending the shelf-life of raw offal products Raw offal products include Liver, kidney, heart, sweetbreads, tongue, tripe, oxtail, neck, giblets, foie gras, feet, or trotters. Get a Quick Quote for Raw Offal MAP Packaging The two main spoilage mechanisms affecting the shelf-life of raw [...]

Extending the shelf-life of raw red meat products Red meat is reddish in color due to the high amounts of myoglobulin, a protein in meat that holds oxygen in the muscle. Though not all red meat can be identified solely by its color. Pork, for [...]