Internal trial
Fresh pork for 15–20 days, no freezing
Pork (also beef and lamb)YunnanInternal trial
15–20daysTender, elastic, bright
15–20daysAfter treatment
0Freezing or vacuum needed
The challenge
What stood in the way
Meat usually ships frozen or vacuum-packed on ice. Vacuum draws out cell fluid, and freezing breaks cell walls. Both hurt taste and look.
What we did
A process built for this crop
Processes tailored to pork, beef and lamb. Synarise also preserves the meat and vegetables served on navy ships.
How it works
01Farm
02Meat process
030–5 °C
04Day 15–20
01Farm02Meat process030–5 °C04Day 15–20
The result
What changed
Pork stayed tender and elastic, with bright colour, for 15–20 days.
Source & conditionsSynarise internal trial. Results depend on variety, harvest condition, packaging and transit. Route results are confirmed in a trial.
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