Skin vacuum packed portions of fresh beef

Skin vacuum packing is characterised by the perfect adherence of a film, without causing compression, to the product, and this, at 0-2°C, result in the shelf life on the product being lengthened. Portioned beef on the bone and steaks packed under skin under skin vacuum were maintained at 0-2°C. After evaluating the microbiological situation, drip loss, pH and colour it can be affirmed than the optimal average conservation of the portion is 15 days and that blooming of colour occurs within 10-15 min of opening the package, during which time there is the transformation of deoxymyoglobin to the consumer-pleasing red hued oxymyoglobin.