This is a process that is of great importance because it allows the product an excellent presentation and guarantees a longer shelf life, aligned with the demands of the national and international market.
In this process, an attempt is made to generate a vacuum field around a product and keep it in a package. Its main objective is the conservation of the product; and if required, it allows a wet meat maturation process to be achieved.
We can say that this process consists of entering a cut of meat or portioned product, into a heat-shrink bag or a film from a thermoformer in order to extract the air and hermetically seal so that no particles are left inside and a process and product of excellent quality and safety.
The vacuum packaging process is used cuts, this being the most common packaging on the market.
The thermoformed packaging process is used in processed or portioned products. The main benefit of this type of packaging is its clean and elegant presentation, which mostly contains easy open systems for the consumer.
At Colbeef we work hand in hand with technology, which is why we have modern equipment that allows us to obtain products with the highest quality and safety standards for the most demanding markets.