It is a known fact that in order to cook food correctly, the food product must be exposed to some form of heat. In cooked products such as meat or certain seafood products, the natural enzymes have been changed. Enzymes are proteins in food which can change flavor, colour and aroma especially when the food is cut and/or exposed to air. Also fats are more exposed to deterioration and for these reasons, changes to the food regarding colour and aroma can occur instantly even though it doesn't actually degrade the product.

With vacuum packaging the oxygen is eliminated which leaves the product isolated and less prone to deterioration. Using this method, the product does not come into contact with any unwanted odours or dangerous contaminants and bacteria that greatly increase the risk of spoiling the product.