HIGH BARRIER SHRINK VACUUM PACKAGING (PVDC) for FRESH MEAT PACKING
Plastic Packaging (Films, Flexible, Rigid, Pet)
Information
High Barrier Shrink Vacuum Packaging using PVDC (Polyvinylidene Chloride) is a premium preservation technology designed to extend the shelf life and maintain the quality of fresh meat. In this process, fresh meat is placed inside a bag or film containing a PVDC barrier layer, air is evacuated to create a vacuum, and the package is then subjected to hot water or steam, causing the film to shrink tightly around the product.
Key advantages for fresh meat packing:
Superior Oxygen & Moisture Barrier: PVDC offers one of the highest barriers against oxygen transmission, effectively preventing oxidation, color fading (metmyoglobin formation), and rancidity. It also locks in natural moisture, preventing purge (weight loss) and maintaining juiciness.
Exceptionally High Shrink: The film shrinks conformally around irregular meat cuts (bone-in or boneless), eliminating air pockets, creating a wrinkle-free, glossy appearance, and reducing the risk of puncture or leaker issues.
Extended Shelf Life: For fresh red meat (beef, pork, lamb), this packaging can achieve 40–60 days of refrigerated storage, facilitating long-distance distribution, export, and retail display.
Clarity & Presentation: The resulting package is transparent, crystal-clear, and tight, enhancing product appeal while allowing full inspection by the consumer.
