Applicable for all types of fresh meat
For all types of fresh meat - beef, pork, veal and lamb - loss of oxygen leads to visible discolouring and impairs the fresh appearance of the meat, though with differing effects. That is why the VIVOTEC process can be applied for all types - and even for several different types at the same time!
Pre-portioned quantities of different meat types are loaded into the equipment on several levels. Pure oxygen is fed in overnight and ensures that the natural redness of the meat can be retained for up to 9 days depending on the storage temperature and type of packaging.
For all types of fresh meat - beef, pork, veal and lamb - loss of oxygen leads to visible discolouring and impairs the fresh appearance of the meat, though with differing effects. That is why the VIVOTEC process can be applied for all types - and even for several different types at the same time!
Pre-portioned quantities of different meat types are loaded into the equipment on several levels. Pure oxygen is fed in overnight and ensures that the natural redness of the meat can be retained for up to 9 days depending on the storage temperature and type of packaging.
