When packaging fresh meat one should be aware of the many ways that fresh meat could deteriorate during preservation. The multiplication of aerobic bacteria, red meat colour turning brown, the spoiling of fatty parts and surface dehydration are just some of the ways that cause fresh meat to deteriorate.

By eliminating air through vacuum packaging, the deterioration of meat can be reduced. When air and thus oxygen is removed harmful bacteria cannot multiply which allows the opportunity for lactic bacteria to improve the flavour and consistency of the meat product. When the meat product is vacuum packaged, the fats do not change and the product is not prone to dehydration which is caused by evaporation of loss of meat juices.