In the Spotlight
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.
Large pieces of meat can easily be packaged with a Henkelman machine for better shelf life.
Meat products with sharp edges such as bones or a skewer can be safely vacuum sealed using the soft air function.
By adding a marinade to your meat products during the vacuum packing process, the flavour penetrates deeper into the meat.
Package processed meats such as pâté or sliced meats by adding preservative gas.
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.
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.
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.
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 with a Henkelman machine is a simple process. Place your chilled product – with or without a marinade – in the vacuum bag, select the required vacuuming programme and initiate the vacuuming process. All air is removed from the chamber, creating a perfect vacuum. The packaging is then sealed before the chamber fills with air again and you can remove the finished product. Depending on the meat product you are packaging, there are also several useful options you can add to your vacuuming process, such as:
This enables the optimal vacuum packing of sharp or sensitive products without damaging the product or vacuum bag.
Extends the shelf-life and protects vulnerable products from distortion and discoloration through the addition of preservative gas
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
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.
