Gas mixtures help preserve the quality of packaged meats

Myra Armson discusses modified atmosphere packaging and how gas composition and protocol adherence can impact on the appearance and quality of packaged meats.

Pasteurising tunnel for cooked meats

REA has carried out extensive research in the sector of pasteurising cooked meats such as ham, salami, hotdogs and sausages in general. The result has led to the creation of a new tunnel system for pasteurising food using saturated steam.



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