Processing and MAP Packaging & Skin Packaging
Meat processing is performed in a controlled environment
by highly qualified personnel.
The meat is placed in trays that undergo a special MAP process - Modified Atmosphere Packaging. The MAP project began in 1998 and following fine-tuning of the processing technology, it allows us to obtain a product shelf life of 18 days. This has allowed Naba Carni to satisfy and reach a wider customer base by facilitating the ease of product distribution.
In evidence
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