An increasing
quantity of lamb supplied to the food service industry is vacuum
packaged. It is a process which significantly extends the storage
life of chilled/fresh meat. Stored in a controlled environment
of O degrees C, lamb primal cuts for approximately 8 - 10 weeks.
The extended life of chilled vacuum packaged meat makes inventory
control easier and allows more lead time for re-ordering.
Another major advantage of this
process is that it allows natural
ageing to take place in a totally
controlled environment. Ageing
is the natural tenderising process
which uses naturally occurring
enzymes in the meat to break
down muscle fibre. As the
ageing process continues, the
vacuum packaging provid es an
effective barrier to both oxygen
and bacteriological contamination
while at the same time preventing
moisture loss. Three to four
weeks ageing in the bag tends to
optimise the tenderness of
boneless products.
It is important to note that vacuum packaged meat looks different in the bag to unpackaged fresh meat. It has a purple-red colour caused by a pigment known as myoglobin. On exposure to air, the pigment absorbs oxygen and within a short time, the meat regains its natural red colour. A sligfhtly sour odour may be noticed when the bag is opened. This is simply a 'confinement' odour which dissipate in a short time.
Vacuum packaged meat requires special attention and carefuf handling. On delivery each should be inspected to ensure the vacuum has been maintained, If a loss of vacuum has occurred due to an incomplete seal or damage to the bag, the meat should be checked, and if it h retained its freshness, it shouid be used immediately.
To prevent blood discolouration the fat surface, the meat shout be stored fat side up in a chiller operating between -1 C and 0 C. The shelf life of vacuum packaged meat after removal from the bag is less than for fret, meat, and the longer the vacuum packaged meat has been stored the shorter its shelf life will be after opening. Stock rotation should be observed on a strict first in-first out basis. Physical handling of the product should be kept to a minimum, as excessive handling can cause added drip.
Aged vacuum packaged meat can be frozen in the bag without sacrificing any of the benefit of ageing. The product should be frozen as quickly as possible and thawing should be under controlled conditions. While it is unlikely that the product will regain the bloom of its unfrozen condition, its eating qualities should remain largely unimpaired.
