In the meat industry, quality is not determined at the moment of purchase — it is shaped and protected throughout every stage of the process. From slaughter and inspection, through preparation and handling, and all the way to packaging and transportation. One of the most decisive stages in ensuring consistent quality is the packaging stage. At this point, the meat is already cut, processed, and inspected — but it is here that the ability to preserve texture and juiciness over time is determined. Why Packaging Matters When meat is exposed to air, it undergoes a natural process called oxidation. Oxidation impacts: Color Texture Internal moisture Stability over time Controlling exposure to air is, therefore, a key factor in maintaining quality. How Vacuum Packaging Works Vacuum packaging removes the air surrounding the meat and seals it completely. 1. Preventing Oxidation Without air, the breakdown process slows significantly. 2. Preserving Natural Juiciness No evaporation means the fibers retain their natural moisture — keeping the meat tender and stable. 3. Supporting a Professional Cold Chain Vacuum packaging allows for: Safe long-term storage Long-distance transportation Consistent temperature control This is essential for international supply chains and reliable distribution. Vacuum Packaging Is Not an “Upgrade” — It’s Preservation The purpose of vacuum packaging is not to change the meat — but to protect it as it is. From the moment it is sealed, through storage and transport, until it is opened and served — the goal is to ensure the meat reaches the consumer in its original quality. Global-K Quality from the plant to the plate.