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Exclusive, universal, new improved vacuum conservation system for beef muscle meat with BCL by a natural method.

Advantage :
The pieces of muscle meat vacuum-packed have a storage time of at least 3 to 5 weeks, depending on the storage temperature. A t° between 0 - 2 ° C is recommended for the best possible preservation.

1. Mist the outside of the muscle meat well with BCL. This will automatically result in a buffer pH value of 5.1.
2. After a storage time of 1 to 4 weeks the pH rises slightly to 5.15. The smell when opening the vacuum packaging is normal and fresh which gives a big difference compared to muscle meat that has not been treated with BCL.

Pictures below of prepared, vacuum-drawn pieces of pure muscle meat treated with BCL. This is particularly important for meat cutting plants as well as butchers and bacon butchers.