"We extend lives....."®
Tewari De-Ox Systems
Tewari's "Zero-OxTech" system
Tewari De-Ox Systems has invented and patented an oxygen scavenging packaging technique for greatly extending the shelf life of meat and poultry processed in a centralized meat packing operation. Our solution is unlike any other, capable of increasing shelf life of meat products by completely eradicating oxygen content surrounding the meat.
The Tewari De-Ox systems’ Zero-Oxtech® [US & International Patents Pending] accomplishes longer shelf lives for all proteins [red meat as well as poultry] by focusing on preserving the enzymatic activity of the meat muscle that prevents the meat from discoloring and otherwise deteriorating, in addition to synergistic effects delaying microbial growth. Independent testing with several meat and poultry packers, such as, Grove Meats [Chicago, IL], Ranchers Lamb of Texas [San Angelo, TX], Mountain States Rosen [Bronx, NY], Tyson Foods [Springdale, AR], UGASA [Mexico] and Mississippi State University has validated that the shelf life promised by the Tewari De-Ox system performed better than expected. In addition, the Tewari system eliminates the need for vacuum packaging of store ready packaged fresh meat. Steaks, chops and other cuts of fresh meats can actually be shipped pre-packaged in store ready packs without the need for vacuum packaging. Equipment that is already in most packers' processing lines can be used so that no additional capital is required. This is totally different than any other oxygen scavenging processes now in the market. Additionally, none of these processes reduce total oxygen levels like the Tewari De-Ox system. Tyson Foods received 28+ days of shelf-life for its full-bird applications using Tewari’s Zero-Oxtech®.