Available from Multisorb, the system’s oxygen scavengers are used together with a vacuum back-flush system to absorb residual oxygen left behind when one or the other is used by itself. Specifically formulated to work in a chilled environment, the scavengers rapidly reduce oxygen levels to 0.01%, inhibiting oxidative degradation. Once at the retail location, individual meat cases are removed from the master bag and allowed to rebloom, ensuring an appealing red color. Meat is then placed on the shelf as if it were cut and wrapped on-site. Also suitable for shrink-wrapped foam trays, the packets can be optimally sized to meet the retailer’s specific needs.
Phone: 888/767-2368 | www.multisorb.com
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