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PACKAGING OF RED MEAT
- Aug 27, 2018 -

Correct packaging of red meat is crucial to the overall quality and shelf life of the product, which in turn affects the return to the customer/importer. The polythene covering (sheet or bag) must be of a size to adequately secure the meat content for exposure to outer contamination or freezer damage.

The methods of packaging and symbols are outlined.

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  • Individually Wrapped – Vacuum Packed (IW/VAC)

  • Layer Packed – Vacuum Packed(LP/VAC)

  • Multi Wrapped – Vacuum Packed (MW/VAC)

  • Tray Packed – Vacuum Packed (TP/VAC)