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Red Meat Program

Red Meat Program

Red Meat Program
RED MEAT PROGRAM - The Red Meat Function is especially developed to improve the shelf life of red meat. Red meat contains a very high percentage of water. This water, mixed with a protein called myoglobin, gives red meat its distinctive red colour. While exposing red meat to decreased air pressure under vacuum, drip loss occurs and air bubbles will appear.The emergence of liquid and air bubbles during the packing cycle can cause poor and loose packaging. First in the market, Henkelman is introducing the “Red Meat” preservation function.This exclusive function is available on every machine as from the BOXER series. Advantages of the “Red Meat” function: no drip loss / no air bubbles / tighter packaging / better presentation /longer shelf life / enhanced product quality