The Challenge of Meat Packaging
Fresh meat is one of the most demanding food packaging applications. It requires excellent oxygen barrier (to prevent browning and aerobic spoilage), high puncture resistance (for sharp bones), and appropriate moisture control. The wrong film costs you in spoilage, customer returns, and brand reputation.
Key Performance Requirements
- Oxygen barrier: O₂ transmission ≤ 3 cm³/m²/day for 14+ day shelf life
- Puncture resistance: ≥ 40 N/mm² tensile strength for bone-in cuts
- Seal integrity: No micro-leaks under vacuum or MAP conditions
- Clarity: High transparency for product visibility at retail
- Deep draw: Ability to form cavities for irregular product shapes
Recommended Films by Meat Type
| Meat Type | Recommended Film | Target Shelf Life |
|---|---|---|
| Fresh beef/pork (boneless) | PA/EVOH/PE thermoforming film | 14–21 days |
| Fresh poultry | PA/PE thermoforming film | 10–14 days |
| Bone-in cuts | PA/EVOH/PE (thick grade, 150μm+) | 14–21 days |
| Processed/cured meats | PA/EVOH/PE + anti-fog lidding | 21–30 days |
| Cooked meats (retort) | PA/EVOH/PP (high temp) | 60–90 days |
Why EVOH is Essential for Fresh Meat
Fresh red meat (beef, lamb, pork) is highly oxygen-sensitive. Myoglobin in the meat reacts with oxygen to produce metmyoglobin — the brown discoloration consumers associate with spoiled meat. Keeping O₂ transmission below 3 cm³/m²/day with an EVOH layer maintains the cherry-red color that drives purchase decisions.
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