Typical Applications

◊ Beef ◊ Beef jerky ◊ Boneless sub-primals ◊ Lamb ◊ Pork ◊ Fresh and cured sausage ◊ Meat trimmings ◊ Veal ◊

Benefits  

• Extends shelf-life by limiting oxygen available to product, and gas-flushing to reduce bacterial growth 

• Stabilizes moisture content

• Minimizes contamination and pilferage (sealed bags)

Process

• May be either vacuum packed or gas-flushed

• Gas flushing with CO2 gas mixes often provides additional bacterial control

Packaging Film  

• For most applications, PA/PE (nylon/low-density polyethylene) is used

• For extended shelf-life, PA/EVOH/PE or aluminum foil laminations may be used 

Typical Package Sizes  

• 10-50 lb. bages/boxes

• Multiple case-ready over-wrapped trays in a master bag/box

• Bulk bins up to one-ton capacity