Red meat option

• To increase the shelf life of meat
• No droplets on the product and no air bubbles
• Best product presentation
• Avoiding drops on the product, improving quality

Is it possible to extend the shelf life of red meat? Now yes! Henkelman is the first manufacturer to develop the Red Meat program for this purpose. This program prevents droplets from forming on the product as well as leakage of liquid from the product.

Problem

Red meat contains quite a lot of water. The combination of water and protein is called myoglobin, which gives the meat its red color. When meat is placed in a low pressure chamber during the vacuum cycle, moisture is released from the meat. There may also be bubbles of gas escaping from the meat. The Red meat program avoids this.

How it works?

Before sealing the vacuum bag, a small amount of air is injected into it. This stops the formation of bubbles in the meat juice. After that, the vacuum bag is sealed. This function can significantly improve the quality of vacuum packaging.

Customization

• Activate the Red meat program
• Close the chamber lid to start the cycle.