I-Steak yinyama ebomvu, futhi ujusi uyisihluthulelo sokunambitheka kwe-steak. Ngokusekelwe kule mfuneko eyisisekelo, ukupakishwa kwesikhumba se-vacuum kuyinto enhle kakhulu. Ukuhanjiswa kwesikhumba okuphelele (i-VSP) kwakhiwa amathreyi we-VSP kanye nefilimu yesikhumba ngomsebenzi wokuvimbela umoya, kanye nenqubo yokufakwa kwesikhumba kutholwa ngomshini wokufaka. Uma kuqhathaniswa nezikhwama ze-Shrink kanye namathreyi wemephu, amathreyi we-VSP anamathela kumkhiqizo futhi avikele izinga eliphakeme lokudla ngokuvimbela ukukhula kwe-microbial, ukomisa umkhiqizo, oxidation ama-oxidation, ukulahleka kwamavithamini nokunambitheka kokudla.
Ukupakishwa kwesikhumba kunganweba isikhathi sokulondolozwa kokuphepha kokudla kusuka ezinsukwini eziyi-10 kuye kwezinsuku ezingama-28, okucishe kube izikhathi ezi-3 zendlela yokupakishwa komkhathi oguquliwe kwendabuko. Uma ubeka i-steak eqandisiwe engxenyeni yokugcina entsha, ingagcinwa kuze kube yinyanga eyi-1 ngaphandle kokuphangwa.
Eziqandisini lapho wonke ama-intshi eyigugu, ukusindisa isikhala ngokungangabazeki kungangabazeki ukuthi into ebaluleke kakhulu okufanele yenziwe ngokupaka. I-steak egcwele umzimba ye-3D ikhulu njenge-steak uqobo, futhi ifilimu lepulasitiki lilingana ngokuqinile i-steak ukugwema ukuchitha isikhala kanye nokugcina imikhiqizo yenyama ngokunengqondo, elula futhi ecacile shazi.