03-9-2018
Products like meat and sausage are highly susceptible to contamination and spoilage due to microbial growth. Raw meat is especially prone to spoilage as they are rich in moisture and nutrient content. The decomposition of flesh begins from the very moment it gets slaughtered and continue throughout its butchering process. Strict hygiene maintainenece, proper freezing, and standard atmosphere delivered to the raw meat products can extend the shelf life of the products. However, customers are looking forward to more innovative technologies to preserve the product from spoilage till it gets cooked.
It can allow dry or wet, both media to conduct a Vacuum leak test for Meat Packaging. The specimen package is placed inside the cabinet and sealed by closing the airtight top lid. After that user can set the test parameters including pressure, time, etc. and initiate the procedure.
To know more information about its features, price, and technical specifications, give us a call at +91 9210903903 or email us at info@prestogroup.com.
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