Vacuum packing meat
More and more companies are vacuum packing meat. This technique removes air from the packaging, creating an airtight environment. This ensures that the meat remains fresher for longer and has a longer shelf life. Vacuum packing meat prevents food waste and offers professional packaging for the food processing industry and institutional kitchens, from catering and retail to smaller farm shops.
What kinds of meat can be vacuum packed?
Advantages of vacuum packing meat
Extended shelf life
Removing the air from the packaging prevents oxidation and spoilage. This keeps your meat fresher for longer and it retains its quality as the chance of bacterial growth is minimised. This results in an extended shelf life.
Flavour and texture retention, and maturing
The absence of air means that there is less chance that your product will lose its flavour or dehydrates. It also ensures that all the naturally occurring juices stay in the meat. The product will therefore retain its flavour and texture for longer. In fact, it even ensures that the meat continues to mature.
By removing 99.8% of the air from the package, vacuum packing means that your product takes up less space in the fridge or freezer. The packaging fits tightly around the meat. This makes it more efficient to transport meat or store it for longer periods of time. The secure packaging also prevents cross-contamination between different products.
Reduced food waste
Vacuum packed meat has a longer shelf life. This reduces the risk of spoilage. You can therefore buy and store larger quantities of meat without worrying that your customers won’t consume it.
Marinating and preparation
Vacuum sealing meat is an effective way of allowing marinades, herbs and spices to penetrate deeper into the meat. The vacuuming process opens up the pores of the meat so that the flavours are absorbed even better. Not only does this improve the flavour, but it also makes the meat more tender.
Vacuum packing meat
This enables the optimal vacuum packing of sharp or sensitive products without damaging the product or vacuum bag.
Gas Flush / MAP packaging
Extends the shelf-life and protects vulnerable products from distortion and discoloration through the addition of preservative gas
Advanced Control System (ACS)
Advanced full color operating system with 20 pre-programmed or user-configurable programs and extra functions for optimal user-friendliness.
Detects the vacuum pressure and automatically stops the process when the preset vacuum percentage is reached
Need help choosing?
Meat can be vacuum packed using a Henkelman machine. You can choose from different models, capacities, functions and customisable options. From an advanced table model to a single or double chamber industrial model, with a heavy duty version that can produce professional vacuum packaged products for up to 20 hours a day. We are happy to help you choose the right machine.
Frequently asked questions
No. The vacuuming process stops when a product boils. This may mean that the intended final vacuum pressure is not achieved. You do not have to discard your products, but the shelf life of your product may be reduced.
Yes. For an optimal packaging result but you should take into account that the selected program settings are optimal for all products.
By using a Henkelman vacuum packing machine with soft air function, you can effortlessly package meat products with sharp bones or skewers. This function is available on all machines in the range, except the Jumbo.
This depends on the product you are packing. A deep vacuum is ideal because it ensures the longest shelf life. However, for some products such as fragile or soft products, it is advisable to set a lower final vacuum value.
Almost all foods contain moisture. Under vacuum the boiling temperature drops. When the machine reaches this temperature, the vacuuming process stops. This can happen before the final vacuum percentage is achieved. We therefore advise that you thoroughly chill the product to 2 to 4 degrees C (37°F).
Some kinds of meat and fish release gas during the vacuum packing process. These gasses can also escape after the vacuum packing process. This creates air bubbles in the packaging. You can solve this by using the red meat program.