{"id":3461,"date":"2014-03-15T15:07:21","date_gmt":"2014-03-15T15:07:21","guid":{"rendered":"https:\/\/vncpc.org\/?p=3461"},"modified":"2014-03-15T15:07:21","modified_gmt":"2014-03-15T15:07:21","slug":"for-small-scale-butchery","status":"publish","type":"post","link":"https:\/\/vncpc.org.vn\/en\/for-small-scale-butchery\/","title":{"rendered":"For small scale butchery"},"content":{"rendered":"

\"\"
\nIn this case, the cold and vacuum packaging method would be very effective and could extend the meat shelf life to months not just 8 hours. Generally, USDA stated that the storage life of vacuum-packed beef is at least 10-12 weeks and that of lamb is 8-10 weeks or greater depending on the primal cut, processing conditions, packaging materials and maintenance of a low storage temperature. With storage temperatures below 0\u00b0C and use of packaging film with very low oxygen transmission rate, commercial storage life of beef is now frequently considerably in excess of 12 weeks.<\/p>\n

\"\"
\nIn the next several months, we are going to introduce the affordable and reliable option to pack and store the meat. That would maintain and prolong the shelf life of the product. Hence, it would bring more profit to the company!
\nTran Duy Long<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

In this case, the cold and vacuum packaging method would be very effective and could extend the meat shelf life to months not just 8 hours. Generally, USDA stated that the storage life of vacuum-packed beef is at least 10-12 weeks and that of lamb is 8-10 weeks or greater depending on the primal cut, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[36,37],"tags":[],"class_list":["post-3461","post","type-post","status-publish","format-standard","hentry","category-news-from-projects","category-production-and-sustainable-consumption-news"],"yoast_head":"\nFor small scale butchery - VNCPC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vncpc.org\/en\/for-small-scale-butchery\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"For small scale butchery\" \/>\n<meta property=\"og:description\" content=\"In this case, the cold and vacuum packaging method would be very effective and could extend the meat shelf life to months not just 8 hours. 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