The effect of vacuuming on the storage stability of canned meat in retort bags

The article presents the results of a study of the quality of ‘Beef Stew’ canned meat packaged in retort bags in the usual way and under vacuum. It was found that when stored in warehouse conditions during the shelf life (24 months), canned food in terms of safety and quality met the requirements of the TR CU and the standard. The indicators of oxidative damage were within the experimentally established critical values. According to the data obtained, with the same shelf life, canned meat packed in retort bags with vacuuming retains consumer properties better than canned food without vacuum.