9/3/18 Using a vacuum or protective gas during the packaging process is one of today’s most common methods for hygienically packaging fresh meat, sausage goods and convenience products in portioned packaging with a long shelf life that is attractive to consumers. Vacuum packaging has existed for over 50 years. One of the pioneers of vacuum packaging is the Busch company, which developed the first vacuum pump specifically for this application in 1963. Today, Busch R 5 rotary vane vacuum pumps are used worldwide in countless packaging machines. The intrinsic operating principle from the first machines in 1963 has remained; Busch has otherwise constantly further developed its vacuum pumps and adapted to new market requirements. But something else has also stayed the same: The vacuum pump is the heart of every packaging machine. The quality of the vacuum pump to a large extent determines the quality of the packaging machine and, ultimately, the quality of the packaging.liquid vacuum packing machine
The right selection and optimum design of the vacuum pump (fig. 1) definitively determine the quality of the packaging and thus the shelf life of the packaged goods and the preservation of its quality after the packaging process. In addition, selecting the right vacuum pump influences the reliability and economic efficiency of the packaging machine. To achieve the best possible results during vacuum packaging, the entire meat processing procedure must be considered. This is the only way that all process chain parameters can be taken into account, which can influence physical operations during the packaging process.
After slaughter, various biological processes take place in the meat. First, the meat becomes tough and dry, which can be indirectly attributed to the formation of lactic acid in the muscle fibres. As the process continues, the meat tissue is softened by enzymes that break down protein. This enables the meat to absorb moisture again, making it juicy and tender. However, if this process takes too long, too much protein is broken down. This results in the development of ammonia and the meat becomes inedible. Meat maturation and spoilage are therefore processes that merge into one another. Vacuum packaging removes the oxygen from the meat. This reduces the activity of bacteria that require oxygen and significantly increases shelf life. Removing the oxygen drastically slows the meat maturation process and the meat quality is maintained for a longer period.