End-loaded bags are preferred where supermarkets does not want to
remove as many over-wrapped trays of meat from the master-bag at one time

Double-click on the 'play' button to activate video,
"End-Load Horizontal Packaging"

Top-loaded packages are usually the best choice where the
supermarket wishes to stock their shelves with a large number
of overwrapped trays of meat, at one time

Double-click on the 'play' button to activate video,
"Top-Load Packaging"

Mark III Dual Head machines are utilized for end-loaded
'T' or zone seal case-ready master bags

Double-click on the 'play' button to activate video,
"Mark III Dual Head Machine"

Typical Applications

◊ Beef ◊ Fresh sausage ◊ Lamb ◊ Pork ◊  

Benefits  

• Products can be over-wrapped and labeled in low-profile foam plastic trays with the same appearance as traditional store-packaged products

• A number of these trays can then be gas-flushed in a 'master (or mother) bag', significantly extending shelf-life

• Packaged product is always available, even without in-store butchers

• Centralized packing offers better control of hygiene, then in-store packaging

Process

• The tray over-wrap material is permeable to the packaging gas

• Air is evacuated, then replaced with gas inside the gas barrier master bag

• The gas rapidly permeates through the over-wrap film into the product

• CO2 is used for bacterial control

• 80% oxygen is used for red meat to maintain excellent color

Packaging Film  

• Trays can be over-wrapped with PVC or olefin film, depending on the product

• For red meat and sausage, master bags are usually PA/PE (nylon/low-density polyethylene)

• For poultry, high-density polyethylene co-extrusions may also be used

Typical Package Sizes  

• Master bags are usually sized to fit a plastic crate or corrugated paperboard box around 24" long x 20" wide.  This provides excellent palletization

• You can stack up to 3 layers of trays in a bag or put a single layer of trays into each bag, then stack 2 or 3 bags high in the crate/box