American technology company that naturally extends the shelf life of fresh proteins BluWrap states that fresh Norwegian salmon held for 20 days in its system performs identically to fresh salmon kept on ice for three days after slaughter.
The result has been shown in a study carried out by BluWrap in collaboration with Sinkaberg Hansen AS (SBH), the Norwegian University of Science and Technology (NTNU), and Kystlab-PreBio AS (Pre-BIO).
These findings were obtained through tests that specifically measured and compared freshness characteristics including microbiological, sensory, physical and chemical analyses between the salmo...
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