(EVOH) HIGH BARRIER SHRINK VACUUM PACKAGING for FRESH MEAT PACKING
Plastic Packaging (Films, Flexible, Rigid, Pet)
Information
EVOH (Ethylene Vinyl Alcohol) High Barrier Shrink Vacuum Packaging is a premium multi-layer film technology designed specifically to extend the shelf life and preserve the quality of fresh meat.
Unlike standard vacuum bags, this packaging incorporates an EVOH core layer, which acts as an exceptional oxygen barrier—up to 10,000 times better than polyethylene (PE). When combined with a shrink film process and vacuum sealing, the package tightly conforms to the contours of the meat, eliminating virtually all oxygen.
Key Benefits for Fresh Meat:
Extended Shelf Life: By blocking oxygen ingress, EVOH slows down lipid oxidation (rancidity) and the growth of aerobic spoilage bacteria, keeping meat fresh, red, and appealing for weeks.
Superior Shrink Fit: The film is heat-shrunk after vacuum sealing, creating a tight, wrinkle-free "second skin." This reduces purge (meat juice loss), prevents "bone punctures" common with loose films, and improves product appearance.
High Clarity & Gloss: EVOH-based films maintain excellent transparency, allowing the natural red color of fresh beef, lamb, or pork to be clearly visible to consumers at the retail display.
Puncture Resistance: The multi-layer construction (typically PE/EVOH/PE or nylon/EVOH/PE) provides excellent toughness and resistance against sharp meat bones and edges.
This packaging is widely used for primal and sub-primal cuts (such as whole beef striploins or pork loins) intended for wet aging or distribution to retail butchers. It offers the best combination of oxygen barrier, mechanical strength, and presentation for premium fresh meat products.
