Cryovac
A vacuum-sealed packaging method that removes air to extend shelf life and prevent oxidation, commonly used for meat storage and aging.
Cryovac is a trademarked term that has become synonymous with vacuum-sealed packaging in the meat industry. The process removes air from a plastic bag or pouch, creating a vacuum that prevents oxidation and extends shelf life.
How It Works: Air is removed from a specially designed plastic bag, which is then sealed. The absence of oxygen prevents oxidation (which causes rancidity and color changes) and inhibits the growth of aerobic bacteria. The meat is preserved in its own juices in an anaerobic environment.
Uses in the Meat Industry: - Transportation: Keeps meat fresh during shipping from processor to retailer - Storage: Extends refrigerated shelf life from days to weeks - Wet Aging: The standard method for commercial aging of beef - Freezing: Prevents freezer burn by eliminating air exposure - Display: Some retailers sell directly from Cryovac packaging
Shelf Life Extension: - Refrigerated storage: 2-4 weeks vs 3-5 days for conventional packaging - Frozen storage: 6-12 months vs 4-6 months for conventional wrapping
Color Changes: Fresh meat in Cryovac often appears darker purple-red due to lack of oxygen exposure. This is normal and the meat returns to bright red when exposed to air after opening. Don't mistake this for spoilage.
My Take: Cryovac revolutionized the meat industry by allowing longer storage and safer transport. It's the reason you can buy beef that's been properly aged and handled safely even if it traveled hundreds of miles. When you see meat in Cryovac, it's typically been handled properly — the seal is evidence of the cold chain being maintained.