Shelf life evaluation of raw meat products, vacuum-packed and in thermoformed trays, from the meat processing plant, Multidisciplinary Faculty of Ilobasco, Catholic University of El Salvador

Abstract

The research was about the lifespan of the meat products that are processed in the production plant at Universidad Católica de El Salvador (UNICAES), allowing to know closer the best way to pack the finished product, as it brings importance to the customers 
and its own quality control. The different studies carried out took a sequence of three weeks after the production day, when it was checked the humidity content of 13 products simultaneously. Out of all of them, only two are the most produced products in a con
tinuous way in the meat production plant, in which they were determined how much water they had each week in vacuum packed conditions and in a thermoformed stray. The first sample consisted on a plastic pack designed for the vacuum pack, that seals and 
extracts the air itself, in order to avoid the oxidation of the product. For the second sample, thermoformed strays were used with attachable plastic seal, creating a stable environment for the product and giving a guarantee to the protection of the external environment, generating an adequate condition to preserve the food. The meat production plant at the university, performs the corresponding hygiene practices in each process and implements Good Practices in Manufacturing according to the requirements. However, the food production plant and the chemistry laboratory do not possess any certification for the procedures that are being carried out.