With the development of the times, people's requirements for meat packaging are getting higher and higher.Choosing the right thermoforming film for meat packaging is a critical decision that directly impacts product shelf life, visual appeal, and brand reputation . The optimal film protects against oxygen and moisture, resists punctures, and maintains clarity, all while performing reliably on high-speed packaging lines . Since different meats have different needs, the selection process involves understanding several key factors.
I. Mainly Meat's Specific Needs：
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Fresh Red Meat (Beef, Lamb) |
The priority is oxygen management. Fresh red meat needs a small amount of oxygen to "bloom" and maintain its bright red color. However, too much oxygen leads to spoilage. This often requires a film with a carefully calibrated Oxygen Transmission Rate (OTR) . |
|
Processed Meat (Ham, Sausage, Salami) |
The goal is high-barrier protection to prevent oxidation and flavor loss. These products are sensitive to oxygen and require extremely low OTR to maintain color, texture, and taste . |
|
Bone-in Cuts or Irregular Shapes |
The film must have excellent puncture resistance and high tear strength to withstand sharp edges during packaging, transport, and handling. |
II. Evaluate your film options based on these quantifiable factors:
Barrier Properties:(the most crucial factor)
Oxygen Transmission Rate (OTR): Measured in cm³/m²/day. For high-barrier applications like processed meat, an OTR of ≤ 1.0 cm³/m²/day is ideal. For fresh red meat, a moderate, controlled OTR is often preferred .
Moisture Vapor Transmission Rate (MVTR): Measured in g/m²/day. A low MVTR (e.g., 2-4 g/m²/day) prevents the meat from drying out and losing weight, preserving its juiciness and texture .
Mechanical Properties:
Puncture Resistance: Essential for preventing leaks from bone-in products. Look for films with high elongation and tensile strength, often provided by a polyamide (nylon) layer .
Thermoformability: The film must be capable of deep drawing without tearing or thinning excessively. Thicker films (e.g., 150-250 µm) are generally used for deeper trays to maintain strength after forming .
Optical Properties:
Clarity and Gloss: High transparency allows consumers to see the product, enhancing its shelf appeal .
Anti-Fog: A critical feature. Anti-fog films prevent water droplets from forming inside the package, ensuring the meat remains visible and looks fresh under supermarket lighting
III. How to Understand Film Structure and Materials
Most high-performance thermoforming films use multi-layer co-extrusion, combining different materials for specific functions. An 11-layer or 7-layer structure provides better precision, allowing for thinner yet stronger films . High-performance structure is PA/EVOH/PE.
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Outer Layer (PA - Polyamide/Nylon): |
Provides mechanical strength, puncture resistance, and toughness. |
|
Core Layer (EVOH - Ethylene Vinyl Alcohol) |
The primary oxygen barrier. It is the "gold standard" for preventing oxygen ingress and extending shelf life . |
|
Inner Layer (PE - Polyethylene) |
A heat-sealable layer that creates a strong, airtight seal when bonded to the top web. It also provides a moisture barrier. |
IV.To better understand, a summary and comparison are provided below
|
Film Type |
Primary Application |
Key Requirements |
Typical Structure |
|
High Barrier Film |
Processed meat, sausages, cheese |
Very low OTR, long shelf life |
PA/EVOH/PE |
|
Moderate/Permeable Film |
Fresh red meat |
Controlled OTR for color blooming |
PA/PE (with lower EVOH content or no EVOH) |
|
Puncture-Resistant Film |
Bone-in meat, frozen meat |
High strength, thick gauge, high PA content |
Thicker PA/EVOH/PE structures |
We hope this detailed guide helps you navigate the selection process. If you want to know more details , send your product, packaging machine and shelf-life requirement. Fuya can recommend a suitable multilayer film structure.
