Astronom1 wrote:...
Я в магазинах не фотографирую (фотоаппаратом), а мобильника с фотокамерой нет.
Но вот что говорится о новозеландской баранине в моём супермаркете:
...Having never been frozen,
chilled lamb is sold in the fresh meat cabinets of most leading supermarkets, offering consumers an alternative choice to domestic lamb without compromising on quality. ...
Working with vacuum-packed
chilled New Zealand Lamb
Vacuum packaging is the scientific discovery, pioneered in New Zealand, which extends the shelf life of fresh/chilled meat. The plastic packaging, from which the oxygen is extracted, keeps meat in a clean and microbiologically stable condition.
At the same time, the meat ages naturally, becoming even more tender.
If you are using vacuum-packed meat, first check that the bag is properly sealed, without any signs of damage such as leakage. Meat safety cannot be guaranteed if the packaging is damaged.
Unpack, cover and leave for 20 minutes
Fresh/chilled vacuum-packed meat will seem different when first unpacked, but after 20 minutes it will look just like any other fresh meat.
Remove packaging to restore the color. Since there is no air in the vacuum-sealed package, the lamb looks purple-red.
Once the meat is exposed to the air, the meat pigment absorbs oxygen. Soon the lamb becomes a bright red color. This fresh color is called "bloom".
...
A normal amount of drip from vacuum-packaged meat aged for three weeks or more is around 1 to 2%. This is far less than fluid loss by evaporation and trimming under ordinary hanging conditions over the same aging period. The amount of drip or weep increases with length of storage.