The principle
SKIN packaging is a vacuum packaging technique combined with cold, allowing for long-term food preservationBy eliminating oxygen – the main factor in deterioration – this process blocks the development of aerobic bacteria and promotes that of lactic bacteria, which limit the proliferation of microbes responsible for food spoilage.
Point of vigilance
Vacuum-packed meat has a distinctive color due to the absence of oxygen. The pigment that gives it its red hue, myoglobin, takes on a darker color under these conditions.
This phenomenon is completely normal and reversible. As soon as the meat is exposed to air, the myoglobin reoxidizes, restoring its bright red color within minutes.
Extending shelf life: a solution against waste and shrinkage
Packaging in SKIN significantly extends the shelf life of products, thus reducing food waste and economic losses.
For comparison:
- 📉 Packaging in non-barrier stretch film, combined with refrigeration, results in shrinkage rates of 6 to 7%.
- 📈 With the packaging under SKIN, these losses fall to about 1%.
Multiple advantages
- ✅ Economic : Less markdown means fewer forced promotions and less financial loss.
- ✅ Environmentally Friendly : By limiting food waste, this process contributes to the reduction of greenhouse gas emissions, particularly those linked to the production of red meat.
human food is wasted