CHILLED MEAT SHRINK VACUUM PACKAGING
CHILLED MEAT SHRINK VACUUM PACKAGING
CHILLED MEAT SHRINK VACUUM PACKAGING
CHILLED MEAT SHRINK VACUUM PACKAGING
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  • CHILLED MEAT SHRINK VACUUM PACKAGING
  • CHILLED MEAT SHRINK VACUUM PACKAGING
  • CHILLED MEAT SHRINK VACUUM PACKAGING
  • CHILLED MEAT SHRINK VACUUM PACKAGING

CHILLED MEAT SHRINK VACUUM PACKAGING


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CHILLED MEAT SHRINK VACUUM PACKAGING

PRODUCT FEATURE

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Excellent oxygen and water vapor barrier properties, effectively extend the shelf life of chilled meat, up to 60 days under refrigerated conditions about 0-4℃.


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High shrinkage rate up to 60%, effectively reduce the blood seepage from meat.


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High transparency, outstanding gloss and super adhesion enable the packed meat to be shown off at its best.


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Strong strength and excellent puncture resistance greatly prevent blown packs and improve production efficiency.


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Appropriate thickness can directly pack bone-in meat , reducing the production cost for end user.


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Multiple colors (red, yellow, blue and green) are offered to make cheese products more noticeable and increase sales.


APPLLICATION

Widely used packaging method in chilled meat industry , processed meat and sausage industry, dairy industry

Innovative production technology for a better future

A special production technology developed by Barrier pack enables a 40 percent reduction in materalusage compared to equivalent products This guarantees the proven Barrier pack quality (barrier, puncture resistance, gloss).

BAG SEAL TYPE

COLOR AND PRINTING

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