I’ve recently been looking into various packaging technologies that could help maximize the shelf-life of our products… For instance, high-barrier films can significantly reduce oxygen exposure, which is a game changer for keeping meat fresher longer. I’d love to hear what methods or materials others are using in their operations.
, this drives me nuts too! We’ve tried modified atmosphere packaging with mixed results; it works great for whole cuts but not so much for ground meat. Just last week, I invested in some high-barrier films, and they’ve made a noticeable difference in freshness.
I’ve had success with vacuum-sealing for both whole cuts and ground meat; it really cuts down on spoilage. Just be mindful of how you handle the meat before sealing; contamination can still be an issue. @jwarner82, have you considered using a sous-vide method for added freshness?