Meat-packing method

What is MAT-Packing?

The MAT-packing or the packing in modified atmosphere, is made through closing the product in a gas-tight package, where the inside atmosphere is modified by controlled introduction of a gas mixture composed of oxygen and carbon dioxide, which has the purpose to maintain the red color of the meat and to avoid the occurrence of anaerobic pathogens.

What is vacuum packing?

Vacuum packaging is done by placing the product in a gas impermeable bag, from which the air is removed. This method of packaging insures the preserving of the meat for a longer period of time, but due to the lack of oxygen, the color of the packed product is modified becoming darker. By opening the packing, in contact with air the meat returns to its original color.

Storage mode of packaged products

The packaged product is to be stored at the temperature stated on the label, until preparation. It is recommended to prepare the entire amount after opening the package. The product removed from vacuum and kept at maximum 4 degrees Celsius, expires in 48 hours from the removing date, under condition that those 48 hours are within the minimum validity period stated on the packaging label.