Vacuum Bags – 160 microns

They serve to extend the shelf life of meat, maintain its freshness and quality, prevent oxidation and spoilage, and prevent freezer burn by eliminating oxygen. They also improve visual appeal, protect against external contaminants, and reduce dehydration, allowing for safe storage and transport of the product.

Key Functions and Benefits

• Extended Preservation: By eliminating air and oxygen, the activity of bacteria and enzymes is slowed, extending the shelf life of meat in the refrigerator and freezer.
• Prevention of Oxidation and Spoilage: The absence of oxygen prevents meat from oxidizing and spoiling, maintaining its flavor and freshness for longer.
• Protection Against Freezing: The formation of ice crystals and freezer burn on the surface of the meat are prevented, preserving its quality.
• Safety and Hygiene: The bags create an airtight barrier that protects the meat from cross-contamination and other external pathogens. Improved presentation: Vacuum-packed meat has a duller, purplish color due to the lack of oxygen. When the bag is opened and allowed to rest, it regains its original bright red color, highlighting its freshness.
• Optimized storage and transport: It allows for streamlined purchasing and portioning, as well as protecting the meat from dehydration during transport.

Dimensions:
15 x 20cm
15 x 30cm
20 x 30cm
30 x 35cm
40 x 50cm