Packaging |
The meat products are carefully inspected
before the packaging process. They are vacuumed and sealed with
“Drilock” (drip absorbent paper), then transferred to the boxing
process.
|
|
|
|
|
Boxing
The
packed products run through the shrink tunnel steamed over 180F, then put
through a chill tank under 40F. This heating and chilling process helps the
products sterilize and have longer quality shelf lives.
|
|
|
