18 May 2017
Focus area: Products
Program stream: Technical market access & markets
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.