By Brandon Day The second a meat product is produced, the clock starts ticking to get it packaged, shipped, sold, and consumed. Completing all these functions in a short window of time requires impressive coordination all along the supply chain, and any boost to preserving freshness is a welcome innovation. Often, these product-preserving changes come […]
Shelf life
Extending Shelf Life: Advanced Packaging Technologies for Red Meat Products
Robert McLaughlin Reducing spoilage and extending the shelf life of red meat products is a significant challenge in the food industry. Advanced packaging technologies such as vacuum packaging, Modified Atmosphere Packaging (MAP), and skin packaging play a crucial role in addressing this issue by reducing exposure to oxygen and contaminants. We recently spoke with Robert […]
Food Safety Best Practices for Food Packaging: A Q&A with Ossid
What are some best practices to ensure peak food safety?