1. Why is the abalone meat so white?
Abalone is not equal. Different abalone species have different shell and meat colour. Some abalone has black flesh such as Paua from New Zealand; some abalone have red shells such as Red abalone from California. The abalone species we cultivate has a jade colour shell. The flesh is a natural pearl white. The advantage of pearl white flesh allows us to produce a natural product without adding any bleaching agent.
2. How can Prime Abalone have a shelf life of two years without chemicals?
Abalone packed in retort pouches are a shelf stable food if they have received a process that renders it commercially sterile and is contained in a pouch that protects the product from both chemical and light oxidation. This is the case with our product.
The process involves the following:
· Using specifically designed pouches.
· Filling the vacuum packs with the product,
· evacuating the air from the pouches,
· sealing the pouches,
· heat treating the pouches in a pressurized retort for a specific period to destroy naturally occurring microorganisms and to inactivate all enzymatic activity.
The hermetic seal on the pouch then prevents further contamination, so the pouched product may be held for long periods of time at ambient temperatures.
Retort pouches are typically constructed of multiple laminates designed to provide strength, sealing (hermetic seal) and protection from both chemical and light oxidation.
All of these factors result in a product that has a shelf life of at least 2 years when handled correctly.