Export of fresh meat : extended shelf life of pork

This study was designed to validate a vacuum packaging process able to conserve boneless pork loins for 6-7 weeks at -1.5°C, based on the experience gained from experiments run between 2000 and 2002. The objective is to be able to export fresh boneless rib sections to AsiaFrom a marketing point of view, trays and cases of pork loin conserved for 6 or 7 weeks in vacuum packaging are considered perfectly acceptable. However, given the compliance standards for fresh meat factor. Despite an optimized meat conservation process (cryogenic cooling, storage at -1.5°C), the start levels of microbial contamination are not low enough to permit export of fresh meat to Asia and compete with the North-Americans, who freely use bactericidal processes.