Hypobaric storage pilot study

18 May 2017
Focus area: Product & process integrity
Program stream: Products
Project number: 2016-1072
This project was a pilot study undertaken to verify whether or not meat (lamb) can be safely maintained in a hypobaric (vacuum) environment for 35 days without appreciable loss of weight or spoilage.

Six hypobaric chamber research units located in a chiller capable of being held at around 0 degrees Celsius were used for this project.

Supporting documents

Most recent reports

Previous in this focus area 30 June 2017 Impacts on consumer acceptance of beef from interactions between pH, meat colour and packaging Next in this focus area 13 June 2018 Collection and reporting of inspection data for continuous improvement and productivity throughout t