Packaging of meat products

Barrier Shrink Bag For Retail Fresh Boneless Meat Application

Boneless applications such as fresh or processed meats, cheeses, or other cooked products. High shrink rate and barrier means extended shelf life up to 4 months chilled. Suitable for export fresh meat
Flat Width: 205-500mm
Bag length: 100-1000mm
Packaging: 1000m/roll or 1000 bags/carton
Product description: Barrier Shrink Bag For Retail Fresh Boneless Meat Application
INQUIRY

Name	Food Grade Customized Printed Vacuum shrink Cheese bags
Material	PE,EVOH,PP, PVDC,PS,PA	Features	High Barrier/High gloss
Size	Width:50-2500mm	Thickness	30-280um
Color	Transparent or nontransparent with Red, White,Blue,Green,Yellow etc.	Printing	As requirement
Bag Type	Curved/Straight Bottom Seal, Side Seal, Double Seal,Point-Cut Rolling etc.
Usage	Fresh or frozen meat, processed meat, seafood, cheese and sausage.
Production Process	Film Blowing-Film Slitting→Inspection→Packing→Shipment
Purchase Information	MOQ vacuum shrink cheese bags	500 Kg
	Sample vacuum shrink cheese bags	Available
	Packing vacuum shrink cheese bags	Inside PE plastic bag,outside carton box
	Delivery vacuum shrink cheese bags	Within 25 days after order confirmation
	Loading Port vacuum shrink cheese bags	Tianjin Port
	Payment Terms vacuum shrink cheese bags	30% down payment and the balance by T/T before shipment

Performance require		Units	Technical Requirement		Test standard	Remark
Tensile Strength	MD	Mpa	>45		GB/T 1040.3
	TD		>45
Elongationat Break	MD	%	>350		GB/T 1040.3
	TD		>350
Heat Seal Strength		N/15mm	Film thickness 100um	Typical Values >20	QB/T2358—1998
Haze		%	Film thickness 100um	Typical Values <8	GB/T 2410-1980
C.O.F		IN/OUT	0.2~0.4		GB/T10006—1998	Test temperature deviation (-2~+2)℃
WTR		g/sq.m/dayat38℃,100%R.H. ASTM F1249-2001	<8		GB/T 1037-200
OTR		cc/sq.m/dayat23℃,0%R.H.ASTM D3985-1995	<5		GB/T 19789-2005
Remark		The exact data will vary by gauge PA percentage composition EVOH percentage composition etc.