What are the main causes of disappearing of the vacuum in meat products in a long-term period of time? Any article on vacuum packaging defects?

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Saifeldin Mohamed Khair Abdelrahim

kindly refer to the attached link

https://www.google.com.sa/url?sa=t&rct=j&q=&esrc=s&source=web&cd=9&cad=rja&uact=8&ved=0ahUKEwjSzIOExabMAhVMBBoKHaEWC6QQFghNMAg&url=http%3A%2F%2Fhrcak.srce.hr%2Ffile%2F39163&usg=AFQjCNFcl-auISlZCKDKbZZq0uhoMCXtrA&sig2=DMf5IuyFSlIjiE75FZ1Ueg

Kusal Sudasinghe

Thank you Dr. Saifeldin. Grateful for your help.

Alfredo J. Escribano

Dear Kusal,

Most of the times it is due to muscle break (leaks) and gas productuon by bacteria.

Thanks a lot Dr.Escribano..but if the product is free from gas producing bacteria.? Then what can be the possible causes?

James Garry

Kusal,

All matter has a vapour pressure - if I put a slab of beef in a hard vacuum of fixed volume, water will immediately sublimate from it, degrading the vacuum rapidly. Over longer periods I would expect to see oil vapours accumulating - with heavier lipids having a smaller vapour pressure.

Thank you very much Dr.James Garry for your help