Frozen Meat Packaging Bag

Food Packaging Bag Introduction Frozen Meat Vegetables and Fruits Milk and Cheese Cereals and Rice Snacks

Seasoning Powders & Instant Powders Baked Goods & Moon Cakes Coffee and Tea Drinks and Soups Steaming heated bag Pet Food

Fresh meat includes beef, pork, poultry, and fish. Meat packaging bag for beef must ensure that the beef remains red on the retail counter. People do not need to worry about the redness for pork and poultry, they need to extend their shelf life as much as possible. Fish products are very prone to enzymatic spoilage and produce toxic bacteria, most fish are sold in frozen form in vacuum packages.

At present, most fresh meat on the market is packaged in vacuum bags to meet the requirements of cold storage and preservation. Some fresh meat is packaged with plastic pallets and covered with films to prevent water loss and product pressure. In foreign countries, for the purpose of maintaining the delicate flavor of meat to the maximum extent/degree, three-layer co-extrusion molding high-barrier heat shrinkable bags have been widely used.

Regular packaging bag material for fresh meat:

Frozen Bag：OPP or PET+LDPE (-18°C frozen)
Vacuum Bag：Nylon + LDPE (below -18°C frozen)
Thermoforming Vacuum Bag：Nylon + LDPE co-extrusion film
High Barrier Shrinkable Bag ： EVA/PVDC/EVA three-layer co-extrusion
High Barrier Lid Film：Including PET, Nylon, PVDC, EVA etc.

Frozen Bag

Vacuum Bag

High Barrier Shrinkable Bag

These products include frankfurters, sausages, luncheon meat, bacon, processed chicken nuggets, etc. Unlike fresh meat, the red color of processed beef products is maintained by adding special ingredients such as salt, spices and sodium nitrite during processing. The processed meat packaging bag must functionally, fully protect against oxygen absorption and water loss, and extend shelf life as much as possible, which is necessary for a long distribution chain and the irregular purchase patterns of consumers.

Therefore, processed meat is mostly packaged with multilayer composite films, which can be vacuumed and frozen, and the multilayer film combines the high-quality barrier properties of materials such as PVDC, EVOH or nylon, which is a common choice to meet the requirements of long shelf life.