No-Ox
Optimize production, extend shelf life, and maximize inventory & distribution control.
HOW IT WORKS
Meat is first packed traditionally (foam tray and plastic wrap). Then, each pack- age is placed in a special bag where oxygen is replaced with a mixture of carbon monoxide, carbon dioxide and nitrogen. A NO-OX Scavenger is added to remove any excess oxygen. This inhibits microbial growth and extends the distribution life for up to 30 days for whole muscle and 21 days for ground.
WHAT IT MEANS FOR MEAT
Longer shelf life
Reduced moisture loss
Fresh bloomed appearance
ENDLESS BENEFITS FOR THE MEAT INDUSTRY
From preserving product to eliminating waste, NO-OX provides specific benefits to all levels of the distribution chain.
Easy-to-stock meat cases
Reduce out-of-stock situations
Reduce markdowns and shrink
Longer storage life and freshness
Lower production cost & increased profitability
ADVANTAGES
Familiar package
Maximize production
No cutting, no training
Precise inventory control
Suppresses microbial growth
FEATURES
CO2 modified
Easy open packages
Individual packaging
Packaging foam trays
High-output equipment
Interested in buying direct?
Desiccare provides shorter lead times with our quality in manufacturing—we have efficiently shortened our lead time to 3-4 weeks which is typically shorter than most desiccant suppliers.