date:Jul 03, 2014
nations of food gases, an increase of the meats lifespan has been achieved (understanding lifespan as the time period in which it conserves good properties, both microbiological and organoleptic).
But even, with these two packaging techniques and with the refrigeration of the product, it is not enough in some cases. So it is necessary to resort to new methods which improve the lifespans times got by the traditional techniques. It is the active package.
High technology in active packages
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