Keeping product on the shelf for as long as possible is one of the most challenging issues facing processors. Product can remain unsold on the shelf for many reasons, including unattractive packaging, discoloration and spoilage. According to a USDA Economic Research Service report, more than 2 billion pounds of meat and poultry are wasted at the
retail level.
Meat preservation isn’t a new concept. It’s been around for centuries. However, in recent years market trends and consumer demands have caused a shift in the way processors think about perishable food items.