vacuum packaging

Vacuum packaging is a food processing technique that removes air from a package before sealing it. This process is particularly useful for meat products as it significantly extends their refrigerated storage life, up to approximately 100 days. By eliminating oxygen, vacuum packaging inhibits the growth of many bacteria that require it to survive, thereby controlling spoilage. Additionally, it minimizes the oxidation of unsaturated fatty acids, which helps prevent rancidity in fatty foods. This method is a key component of food preservation, working alongside other techniques like dehydration and the use of various packaging materials such as plastics, paper, and metal.123