Advantages Of Vacuum Shrink Packaging

The purpose of vacuum-packing is to remove oxygen and to keep oxygen away from the meat, when used with good temperature control （0~1）℃:

● Slow microbial growth and extend the shelf life of chilled meat

● Prevent rancidity

● Keep the color of chilled meat natural for a longer time

Shrink the Barrier bag in hot-water is a very important step after vacuum packing of chilled meat, because the shrink will:

● Decrease the wrinkles due to the excess material ,so as to minimize drip .

● Improve the thickness of Barrier Bag and improve the oxygen barrier, this will extend the shelf time ,as well as improve the abuse resistance of bag.

● Improve the seal strength

Make the bag act like a “second skin”. This will result the less loss in case of bag breakages.