The absorber is activated when the packaged meat begins releasing juices on about the third day. The absorber then slowly emits CO2 over several days, helping keep the bacterial level low and improving the meat’s ability to retain its juices. This not only keeps the meat fresh, but also fresh in appearance, right up to the expiration date.
Extensive testing in the laboratory and by customers has shown that this reduction in bacterial formation can extend shelf life by 1-2 days for fresh meat and likely even longer for fish – provided that the meat’s initial quality, product flow, and cold chain are up to standard.
This significant extension could have an important impact on the amount of wasted, discarded meat. Because the PPI absorber looks the same as similar absorbers, it will be familiar to customers when they appear in Faerch Plast’s packaging trays.
The PPI absorber is produced by American Paper Pak Industries, which invented the absorber in 1960. Faerch Plast has been granted exclusive sales rights to the product in the Nordic countries.
