Packaging procedure for a food product, in which the following successive steps are carried out: a) introducing this food product and one or more additives into a mixing device, b) vacuuming this mixing device and mixing its contents to , on the one hand, to ensure a penetration of the additive (s) in the food product and, on the other hand, to degas the mixture thus formed, c) to pack at least a portion of the mixture thus bleached cold in at least one container； said procedure being characterized in that the step of making the vacuum in the mixing device and mixing its content to, on the one hand, ensure a penetration of the additive (s) in the food product and, on the other, degassing the mixture thus formed, is performed up to an absolute pressure less than or equal to 30 mbar, because, in step c), said mixture being at a temperature lower than the boiling temperature of the water at the pressure put into practice to vacuum pack this mixture, said pressure being put into practice for vacuum packaging this mixture of less than or equal to 30 mbar, at least a portion of the mixture thus bleached cold is vacuum packed in at least one container, and because, having introduced, in several rigid containers, a Identically or substantially identical portion of this mixture, which define a batch, one or more measuring devices are introduced into at least one of these containers to define one or more witness containers, each measuring device including communication means for issuing the measurement (s) in the form of communication signals, and by placing said lot inside an enclosure, they are also introduced into this enclosure linked to depressing means thereof, one or more measuring devices that include communication means to emit the measurement (s) made in the form of communication signals, in order to determine, in real time, the differential pressure and the temperature in each container of said batch and, thus, allow the supervision of the packaging of this lot.Pro
