詳細描述：1．可以保持水分， 防止鮮肉水分流失、色澤深暗；2．可以阻隔氧氣， 抑制好氧菌的繁殖；3．真空包裝后于低溫儲存（4℃以下）， 可以抑制厭氧菌的繁殖；4． 可以阻隔外部細菌的侵入、繁殖， *保*衛生；5． 可以防止脂肪被氧化產生異味， 及脂肪顏色變化（發黃）；6．真空包裝并且低溫冷藏能夠改善肉的熟化進程， 使肉的口感更鮮嫩多汁；7．可以阻隔氧氣， 更長時間保持鮮肉的自然色澤 1. Moisture can be maintained to pvent the loss of fresh water, darker color. 2. Oxygen can be blocked, inhibit the propagation of aerobic bacteria. 3. Vacuum-packed after the low-temperature storage (4 ℃ below), can inhibit the reproduction of anaerobic bacteria. 4. Can barry the intrusion and breeding of external bacteria, ensure that health. 5. Can pvent fat oxidation and be decay, and color change (become yellow). 6. Vacuum packaging and cold storage can improve the curing process of meat, making the taste more juicy. 7. Oxygen can be barrier, more time to maintain the natural color of fresh meat.
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