Long-life vacuum packing of pork

All the batches of a series of vacuum-packed pork cuts stored for six to eight weeks were found bacteriologically compliant. However, eight weeks storage is the upper limit for commercial acceptability. Vacuum packingis perfectly controlled for six weeks storage, but the cold chain needs further improvement, especially if eight weeks storage is a target. Marketing with such storage times, which would make it possible to supply countries like Japan with fresh meat, can only be envisaged once full temperature control is assured.