Shrink Bags For Vacuum Packaging Of Meat And Processed Meat

Shrink Bags for Vacuum Packaging Advantages 

Shrink bags are vacuum bags used for vacuum packaging of meat and dairy products. They are used for packaging with vacuum chamber machines. Their composition is similar to the one of plain vacuum bags, with one difference. Shrink bags have additional EVOH (ethylvinyl alcohol) layer, which contributes to protecting the food from being metamorphic, and high shrink rate to ensure no excess film around the products.

Meat Packaging Process of Shrink Bags 

The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock.

Beef undergoes maturation and should be held for at least a week (preferably longer) at 0EC (32EF) before butchery into retail joints. In the past, sides remained intact up to the point of butchery, but it is now common practice to break down the carcasses into primal joints (wholesale cuts), which are then vacuum packed. Preparation of primal joints in packing plants reduces refrigeration and transport costs, and is a convenient pre-packing operation for retailers.

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Packaging & Delivery 

Packaging Details:

♠ Inside PE plastic bag, outside carton box or per your requirement.

Shipping Details:

♠ By sea (Loading Port: Shanghai)  

♠ By International Express: DHL, FEDEX, UPS, TNT, EMS, etc.
♠ By air