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 10 October 2018 Hyperspectral ZT and food safety determination (phase 2) Next in this focus area 13 December 2017 Identifying storage thresholds in frozen and chilled red meats