Vacuum packing method for cooked meats
Selecting the right packaging
For successful vacuum packing, it's crucial to use specially designed bags or rolls. They need to be strong, leak-proof and adapted to the type of vacuum packing machine you're using(bell vacuum packing machine and external suction vacuum packing machine).
Bags that are too thin or unspecific are likely to perforate easily, compromising the airtightness required for proper preservation.
They must also be compatible with food use, to avoid chemical contamination.
Vacuum packing process
- Using your vacuum packaging machine, carefully place your cooked meat in the dedicated bag, without packing too tightly.
- Then close the bag opening in the appropriate compartment of your machine.
- Once started, the operation usually takes just a few minutes, during which time your machine draws out all the air contained in the bag before sealing it hermetically.
Precautions to take when vacuum packing cooked foods
Temperature management
When vacuum-packing cooked meats, make sure they have been properly cooled beforehand. It's advisable to avoid thermal shock between a still-warm meat and a cold temperature, which could lead to harmful condensation in the bag.
Rigorous hand washing
Before each manipulation linked to the vacuum packing process (especially when placing meat in the bags), make sure your hands are perfectly clean to avoid any undesirable bacterial contamination.
Disinfect your work surface
Don't hesitate to disinfect the work surface, using disposable gloves if necessary. Avoid direct contact between your hands and the food you handle, as this is a real source of contamination