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In this episode, Francisco Najar-Villarreal talks with Dr. Bekhit, who discusses the oxidation of meat and strategies to improve shelf life and meat quality.
When a processor makes a packaging wish list, chub packaging ticks most of the boxes. Sustainable? Yes. Case-ready? Yes. Vibrant, full-color graphics? Yes.
New shelf-life extenders mesh perfectly with consumers' continuing desire for convenience, food safety and prevention of food waste. The key? Their packaging technology.
In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).
Demand for vacuum skin packaging (VSP), which is divided between form-fill-seal and fill-seal options, is driven by increasing sales of chicken and fresh seafood products. Advantages of VSP include product differentiation and color preservation.