How is advanced sous-vide aseptic packaging different?

If you have ever eaten corned beef or canned tuna, you will notice that the meat texture is always coarse, dry and unappetizing. This is because in order to keep beef or fish shelf-stable, you must either add in large amounts of salt or heat the meat to 121 °C under high pressure. The curing/canning process not only draws out moisture, but also denatures meat proteins so they become tough and chewy.

In comparison, advanced sous-vide aseptic packaging (ASAP) technology operates at relatively low temperatures. As a result, meat products made using this revolutionary technology remain tender, juicy and fresh-tasting even when they are eaten two years after manufacture.

傳統肉製品例如咸牛肉或呑拿魚罐頭，肉質通常比較乾硬和粗糙，食物賣相亦不十分吸引。原因是製造商為了提高肉製品的保存期，必須在食物中加入大量鹽或以高温高壓處理，但此等腌製/罐頭製作方法會導致肉汁大量流失，蛋白質大受破壞，食物因此失真和變得難吃。

「先進真空低溫無菌包裝」（ASAP）技術因為運用了較低的溫度來保存肉類，所以食物仍能維持原本彈性，好味多汁，保存期更可長達兩年。