A study by the British Meat Processors Association (BMPA) and Meat and Livestock Australia (an exempted government agency conducting research for Australian red meat and livestock) showed that shelf life of products can be extended beyond the 10 days currently recommended by the Standards Authority for food products of 2017 and the Guide to packaging fresh meat in a vacuum and in a modified atmosphere.

The study found that there was no evidence that current shelf life in the UK, combined with current manufacturing standards, was unsafe and that the expected level of protection as well as the results of the control test experiment showed longer than 10 days , shelf life for fresh chilled beef, lamb and pork at a temperature of +3 to +8 degrees Celsius.

It is expected that the results of the experiment will have significant economic and social benefits for manufacturers and retailers.

BMPA Technical Operations Director David Lindars, who coordinated the research project, said the result of these experiments would not only be commercial benefits for manufacturers, processors, and retailers.

A longer shelf life of products will also benefit consumers and the environment through less loss and better sustainability. This study will bring significant benefits to all participants in the production, sale and consumption of British meat products.