US$ 130 million invested to make Vietnamese pork reach the European standard

Chilled meat gains in more popularity

According to Ministry of Agriculture and Rural Development, chilled meat is largely consumed in demanding markets such as European or American ones possibly because of its higher nutritional value, higher tenderness, more delicate taste and extra safety compared to other kinds of pork. 

In the future, chilled meat is expected to gain more currency in Vietnamese market as well and it might also alter the meat packing industry.

After being produced in a standardized procedure, pork, will be chilled at a temperature between 0 and 4 degrees Celsius from the point of slaughter, storage and transportation, to the point of sale. This aims to slow the growth of bacteria that cause spoilage.

With the hope of providing global-standard but reasonably-priced pork, the firm has researched and adopted the 3F (Feed-Farm-Food) model in the two high-tech meat processing complexes. All procedures are strictly supervised by European experts.

Modern hog farms

In accordance with the state’s livestock breeding regulations and global standards for good agricultural practices (GAP), each pig needs to receive 7 to 9 doses of vaccine.

However, at MEATDeli's high-tech farms, each pig receives 11 doses of vaccines even though this involves increased cost and extended breeding time. According to MEATDeli, vaccination helps to prevent pigs from being infected with such common diseases as blue ear disease and enzootic pneumonia, which are commonly seen in large-scale pig herds. This is just one of the key steps that the firm has taken to ensure pork quality, besides the strict selection of breeds, the use of safe foods for pig, and an enclosed breeding process.

The pork production is strictly supervised in accordance to the European standards

Besides the high-tech hog farms, the firm put into operation two European-standard meat processing complexes in Ha Nam and Long An Provinces with a total investment of more than VND3 trillion.

Pork, after being processed, will be chilled and packed at the plant using Oxy-Fresh technology, to preserve the meat’s freshness and nutritional value. The pork will be kept between zero and 4 degrees Celsius during subsequent processing, transport, storage, distribution and retail.

Besides, hogs are checked for diseases three times, namely before farming, before processing and before being sold. This is adopted following the guidelines of Ministry of Agriculture and Rural development coupled with the Vietnam Food Administration, Ministry of Health.

The pork processing complexes of MEATDeli have become the first and only meat processor in Vietnam to achieve the BRC (British Retail Consortium) Global Standard.

For more information about the 11 doses of vaccines which are being employed in modern hog farms of MEATDeli, refer to https://bit.ly/3mS6kIR or call the hotline 1800 6828.