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CONTROLLED ATMOSPHERE 

MEAT PACKAGING TECHNOLOGY

BENEFITS OF OUR SERVICE

Below are examples of how CAPTECH compares to the average VACUUM packaging.

Controlled Atmosphere meat Packaging TECHnology

INCREASED STORAGE LIFE

The CAPTECH process is a meat packing
system that extends the storage life of
chilled meat – typically double that of
conventional vacuum packing.

What Affects Meat Storage Life?

  • Temperatures.....the higher the temperature the shorter the life

  • Processing Hygiene.....the more bacteria the shorter the life

  • pH.....the higher pH meats e.g. Beef has a longer life than low pH meats e.g. chicken

  • Oxygen.....The less Oxygen surrounding the meat the longer the storage life

CAPTECH

How Does CAPTECH Work?

Machinery:

  • The machine (Modified thermoformer or Chamber snorkel) consistently achieves very low residual oxygen levels which controls aerobic bacteria. It inserts carbon dioxide and other gases to control anaerobic bacteria

Packaging:

  • High barrier films to produce the packet.

  • Wrap to remove the exudate from the meat surface.

CAPTECH Objectives

Originally developed for Lamb CAPTECH had to:

  • Provide a storage life of 16 weeks

  • Provide fresh presentation

  • Employ no additives

  • Be versatile..Carcasses, Primals & Case Ready

LOW BACTERIAL GROWTH FOR LOW pH MEATS
LOW BACTERIAL GROWTH FOR LOW pH MEATS
LOW BACTERIAL GROWTH FOR HIGH pH MEATS
LOW BACTERIAL GROWTH FOR HIGH pH MEATS
EFFECT OF TEMPERATURE ON STORAGE OF
HIGH pH MEAT
EFFECT OF TEMPERATURE ON STORAGE OF HIGH pH MEAT
EFFECT OF TEMPERATURE ON STORAGE OF
LOW pH MEAT
EFFECT OF TEMPERATURE ON STORAGE OF LOW pH MEAT
SPOILAGE OF LOW pH MEAT IN VACUUM PACKS
SPOILAGE OF LOW pH MEAT IN VACUUM PACKS
SPOILAGE OF LOW pH MEAT IN CAPTECH PACKS
SPOILAGE OF LOW pH MEAT IN CAPTECH PACKS

Meat Qualities

The attributes of high quality chilled meats are:

  • Low Bacterial Levels

  • Good Colour

  • Consistent Tenderness

  • Typical Characteristic Flavour

  • Excellent Texture

  • Exudate Control

CAPTECH assists with obtaining these.​

Tenderness & Flavour

Longer stored CAPTECH product:

  • Ensures greater aging

  • Facilitates central processing

  • Eliminates variability in eating quality....better flavour & texture

  • Ensures repeat buying

  • Requires NO additives to tenderise

SPOILAGE OF HIGH pH MEAT IN VACUUM PACKS
SPOILAGE OF HIGH pH MEAT IN VACUUM PACKS
BETTER QUALITY OF MEAT
BETTER QUALITY OF MEAT

International Trends

High Quality Lamb

BETTER FROZEN MEAT

  • Away from frozen towards fresh chilled

  • Away from product of ill defined quality to high quality.

  • Away from processing at point of sale towards central processing

  • Away from costly airfreight towards cheaper land & sea freight

better frozen meat

CAPTECH vs Frozen ....12 weeks

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