Thermoforming Stretch Films for Meat Packaging: Types, Durability & Performance

Thermoforming stretch film for meat packaging is a kind of packaging material widely used in the meat industry. The following is an introduction to it:

Features

- Excellent Barrier Properties: Multilayer coextrusion technology is usually adopted to effectively block the penetration of oxygen, water vapor and odor. It can prevent the oxidation of meat and the growth of microorganisms, and extend the shelf life of meat products.

- Good Fit: It can closely adhere to the surface of the meat through technologies such as modified atmosphere packaging and vacuum packaging. This not only reduces the risk of mechanical damage to the meat during transportation and storage, but also makes the packaging more beautiful and tidy, enhancing the visual effect of the product.

- High Strength and Puncture Resistance: It has high strength and good puncture resistance, which can effectively prevent the packaging from being damaged during handling and transportation, and ensure the integrity of the packaging and the quality of the meat.

- Good Thermal Sealability: It can be well heat-sealed at a certain temperature to form a sealed packaging, which is convenient for packaging operations and ensures the sealing performance of the packaging.

- Good Printability: It can be printed with various patterns, texts and logos, which is convenient for product labeling, brand promotion and providing product information.

Materials

- PA/PE Coextruded Films: Nylon (PA) has good gas barrier properties and mechanical strength, while polyethylene (PE) has good flexibility and heat sealability. The coextruded film of the two can give full play to their respective advantages and is suitable for the packaging of various meats.

- PA/EVOH/PE Coextruded Films: EVOH (ethylene-vinyl alcohol copolymer) has extremely excellent gas barrier properties. The coextruded film with PA and PE can further enhance the barrier performance of the film, especially suitable for the packaging of fresh and frozen meats that require high oxygen barrier performance.

- PP/EVOH/PP Nylon Coextruded Films: It has a good comprehensive performance, including barrier property, mechanical property and heat resistance, and can meet the packaging needs of different meat products in different environments.

Applications

- Fresh Meat Packaging: It is used for packaging various fresh meats such as beef, mutton, pork and chicken. It can keep the freshness of the meat, prevent moisture loss and oxidation, and maintain the color, aroma and taste of the meat.

- Frozen Meat Packaging: It can withstand low temperature environments and is suitable for packaging frozen meat products. It can prevent the occurrence of freezer burn and keep the quality of frozen meat during long-term storage.

- Processed Meat Packaging: For processed meat products such as sausages, hams and bacon, thermoforming stretch films can not only protect the products from damage, but also isolate oxygen and moisture, extending the shelf life of the products.

Thermoforming Process

- Forming: The film is heated and softened in the thermoforming machine, and then formed into a specific shape by means of air pressure or mechanical force to adapt to the shape of the meat product.

- Filling: The meat product is placed in the formed film cavity.

- Sealing: The upper film is sealed on the formed film through heat sealing to form a complete packaging.

- Cutting: The packaged products are cut into the required size and shape by cutting equipment.

Advantages

- Improve Work Efficiency: The packaging equipment has a high degree of automation and can complete the packaging process of forming, filling, sealing and cutting at one time, which greatly improves the packaging efficiency.

- Reduce Costs: Compared with some traditional packaging materials and packaging methods, thermoforming stretch films can save packaging costs and labor costs to a certain extent.

- Enhance Product Image: The packaging effect is good, which can make the meat products look more attractive and improve the grade and market competitiveness of the products.

Thermoforming stretch film differs from other packaging materials in terms of durability and performance in the following ways:

Durability

- Tensile Strength: Thermoforming stretch films typically have high tensile strength. They can be stretched to cover and conform to the shape of the meat product without easily tearing, which is crucial for maintaining the integrity of the package during handling, transportation, and storage. In contrast, materials like paperboard or simple paper packaging may tear more easily when subjected to stress.

- Puncture Resistance: These films offer good puncture resistance. They can withstand sharp edges or points on the meat products, such as bones in cuts of meat, without getting punctured. This is an advantage over some thin plastic bags or certain types of flexible packaging that may be more prone to punctures, which could lead to spoilage of the meat due to exposure to air and contaminants.

- Abrasion Resistance: Thermoforming stretch films are often more resistant to abrasion. During the packaging process and while in transit, they can endure rubbing and friction against other surfaces or products without significant damage. This is in contrast to some delicate materials like wax paper or certain types of coated papers that may wear off or get scratched easily, compromising their protective properties.

Performance

- Conformability: One of the significant advantages of thermoforming stretch film is its excellent conformability. It can tightly wrap around the meat product, following its contours precisely, which provides a neat and secure packaging. This is different from rigid packaging materials like plastic trays or glass containers that may not be able to adapt to the shape of the meat as well, leaving gaps or requiring additional fillers.

- Barrier Properties: Thermoforming stretch films can have good moisture and oxygen barrier properties. They can prevent moisture loss from the meat, keeping it fresh and juicy, and also limit the ingress of oxygen, which can cause oxidation and spoilage. Compared to materials like mesh bags or some types of open packaging, thermoforming stretch films offer better protection against environmental factors.

- Clarity: These films are usually highly transparent, allowing for clear visibility of the meat product inside. This is an important marketing advantage as it enables consumers to see the quality and appearance of the meat. In contrast, materials like cardboard or opaque plastics do not provide the same level of visual access to the product.

- Sealing Properties: Thermoforming stretch films can be easily heat-sealed to create a tight and secure package. The sealed edges provide an additional barrier against contaminants and help maintain the freshness of the meat. Some other packaging materials may require more complex sealing methods or may not form as reliable a seal.

However, it's important to note that the specific performance and durability characteristics can vary depending on the type and quality of the thermoforming stretch film, as well as the other packaging materials being compared.

What Types of Thermoforming Stretch Films Are Most Suitable for Different Kinds of Meat Packaging?

Different types of meat packaging have distinct requirements, and the following are the most suitable thermoforming stretch films for different kinds of meat packaging:

For Fresh Red Meat Packaging

- Polyvinyl Chloride (PVC) Stretch Film: PVC stretch films have excellent clarity, allowing consumers to clearly see the color and texture of the red meat. They also have good oxygen and moisture barrier properties, which help to maintain the freshness of the meat and prevent discoloration. The film's flexibility enables it to tightly conform to the shape of the meat, providing a secure and neat packaging.

- Polyethylene (PE) Stretch Film: High-density polyethylene (HDPE) and linear low-density polyethylene (LLDPE) films are often used. They offer good puncture resistance, which is important for protecting the meat from damage during handling and transportation. PE films are also relatively cost-effective and have good sealing properties, ensuring a tight package to keep the meat fresh.

For Poultry Packaging

- Polypropylene (PP) Stretch Film: PP stretch films have high tensile strength and are lightweight, making them suitable for packaging poultry products. They can withstand the weight of the poultry without tearing and provide good protection against moisture loss. PP films also have good resistance to grease and oil, which is beneficial as poultry may have some fat content.

- Ethylene-Vinyl Acetate (EVA) Stretch Film: EVA films have excellent flexibility and toughness, allowing them to wrap around irregularly shaped poultry pieces easily. They have good oxygen permeability, which can be adjusted to suit the specific requirements of poultry storage. This helps to maintain the quality of the poultry by allowing a certain amount of gas exchange while still providing a barrier against moisture and contaminants.

For Processed Meat Packaging

- Polyamide (PA) Stretch Film: Also known as nylon, PA stretch films have high barrier properties against oxygen, moisture, and odors. This is crucial for processed meats like sausages, hams, and bacon, as it helps to prevent oxidation, flavor loss, and the absorption of external odors. PA films are also heat-resistant, which is useful for processes such as heat sealing and sterilization.

- Multilayer Coextruded Films: These films combine the properties of different polymers to offer enhanced performance. For example, a multilayer film may consist of layers of PE for its sealing and moisture barrier properties, PA for its oxygen barrier properties, and a tie layer to bond the different layers together. This type of film provides excellent protection for processed meats, ensuring a longer shelf life and maintaining product quality.

In addition to the above, biodegradable and compostable thermoforming stretch films, such as those made from polylactic acid (PLA) and other bio-based materials, are also emerging as options for meat packaging due to increasing environmental concerns. They offer similar performance characteristics to traditional films while being more environmentally friendly.