Slice of meat

Skin Film

The process of body packaging is as follows: the packaged product is placed in the tray, and the special body-fit plastic cover film covering the product is closely attached to the surface of the product under the action of heating and vacuuming, and is sealed with the substrate tray.

Different from stretch forming packaging, vacuum body packaging does not require any molds. For products of different sizes and shapes, the effect of sticking to food and sealing packaging can be achieved through a special transparent body cover film, which is convenient, economical and efficient.

Raw Meat

Using vacuum bags with double-sided plastic film or aluminum foil composite plastic film for vacuum packaging of raw meat provides excellent barrier properties, with a water vapor transmission rate (WVTR) ≤0.1 g/m²·day and oxygen transmission rate (OTR) ≤0.5 cc/m²·day. 

Packaging Process:

① Place the steak into the vacuum bag, ensuring the meat surface tightly adheres to the inner layer;

② Evacuate the air using a vacuum machine (recommended vacuum level ≥90kPa), with a heat-sealing time of 3-5 seconds;

③ Inspect the seal for smoothness and wrinkles to ensure complete airtightness.

Tomahawk steak

For Tomahawk steaks containing ribs (typically 15-20 cm in length), PA/PE composite material (puncture resistance ≥100N) is required, with focused reinforcement at the bone-end contact areas (local thickness increased to 120-150μm).

For thick-cut steaks (4-6 cm thick), employ a gradient evacuation method:

① Pre-evacuate to -0.08 MPa and hold for 5 seconds to ensure the steak surface adheres to the packaging bag;

② Perform secondary evacuation to -0.1 MPa (absolute pressure ≤10 kPa), thoroughly removing air from intramuscular gaps.

dried beef

Usually, two layers of film are used for heat sealing packaging. It is divided into upper film and lower film. The upper film usually requires good barrier properties and excellent printing ability, while the lower film usually requires strong stretching ability.

Packaging process: Heat and stretch the lower film, then put the product to be packaged into it, vacuum negative pressure (-0.08MPa) adsorption molding, and the depth of the mold cavity matches the thickness of the meat block.

The upper film is preheated and softened at 80-100 ℃, the heat sealing plate temperature is 160-180 ℃, the pressure is 0.4-0.6MPa, and the time is 2-3 seconds to ensure a sealing strength of ≥ 40N/15mm 

Vacuum packaging for whole meat

Vacuum packaging refers to the process of removing all air from the packaging and utilizing materials with extremely low oxygen permeability to prevent external oxygen from penetrating. This effectively slows down the oxidation and rancidity of fresh meat, thereby preserving its freshness.

Key Information:

• Vacuum-packed fresh meat can be stored at 0±1℃ for 14–20 days.

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• Compared to tray packaging, vacuum packaging extends shelf life by 5–7 days.

Fresh meat

Fresh Meat Packaging with Tray and Lidding Film

Materials:

• Tray: APET/EVOH/PP composite ( ≤0.3 cc/m²·day)

• Lidding Film: PA/PE structure ( ≤1.5 g/m²·day)

Process:

1. Pre-cooling: Fresh meat is chilled to 4°C for stabilization.

2. Tray Loading: Meat is placed into thermoformed trays (molded at 160-180°C under -0.09 MPa vacuum).

3. Gas Flushing: Modified atmosphere gas (70% O₂, 20% CO₂, 10% N₂) is injected, ensuring residual oxygen ≤0.5%.

4. Sealing: The lidding film is preheated to 80°C, then heat-sealed at 170°C/0.6 MPa for 2.5 seconds, achieving a seal strength ≥45 N/15mm (tested per ASTM F88)

This method ensures 10-14 days’ shelf life at 0-4°C with ≤1.5% juice loss.