Meat storage

Hi friends My self a food technologist in a meat processing factory. We sell fresh cut beef steaks MAP packed, in the market. We have a serious problem of dosc…

1. Wayne Van Nieuwenhuizen reply

   Corbian Purac has a product N4Arome that is for the discoloration of meat, but muscle meat is a new one for me. Is the discoloring lighter or darker?

2. Bjacob reply

   Lack of oxygen inside the vacuum pack will lead to discolation and also proper spacing must be giving between the meat cuts..

3. Bjacob reply

   We had a similar discoloration for our freshly minced beef patty.. below was the reply given by Mr Roy to my question few months back in this same group..please go through it. We…

4. BobO reply

   1st and most important qn what MAP gas/ ratio is being used and are the discoloration sites in contact with film? Consider that you may also have leaks in some packs

5. Wayne Van Nieuwenhuizen reply

   Interesting research has been done with essential oils like Lemongrass in film to increase shelf life. I will attempt to put link on here.