Meat is a high-protein, high-moisture, and perishable food, requiring packaging materials with very strict requirements for safety, barrier properties, and temperature resistance. Qualified meat packaging bags must not only ensure hygiene and safety but also extend shelf life, prevent juice leakage, and avoid cross-contamination. Therefore, the material must meet the following conditions:
1. Food-grade safety requirements
The material must be food-grade raw material, non-toxic and odorless.
Compliant with FDA/SGS/EU standards (e.g., EU 1935/2004).
The material should not produce migrations or affect the taste and color of the food when in contact with meat.
Free of BPA or harmful plasticizers.
Common food-grade materials include:
PE, HDPE, LDPE
PA+PE co-extrusion (nylon vacuum bags)
EVOH barrier film
2. High-barrier materials
Meat is prone to oxidation, discoloration, and bacterial growth, so the packaging bag must have oxygen-barrier, water-barrier, and odor-proof properties:
Nylon (PA) + PE multilayer co-extrusion
EVOH high-barrier film
PET/PE composite material
These structures can effectively:
Extend shelf life
Prevent blood leakage
Avoid odor diffusion
Resist freezing temperatures and ice crystal punctures
3. Low-temperature resistance and puncture resistance
Meat will be frozen, transported, and stacked, so the packaging bag material must:
Withstand temperatures from -18°C to... -40°C freezing environment does not cause brittleness
The bag body is flexible and stretchable
Puncture and tear resistant, preventing meat, bones, or ice crystals from puncturing the bag
Therefore, commonly used materials include:
PA (Nylon)
PE (thickness can be increased)
LLDPE, mPE (stronger puncture resistance)
4. Good sealing and heat-sealing performance
Meat contains moisture and oil, so a strong seal is essential: High heat-sealing strength, not easy to crack
Vacuum bags need to withstand the pressure during vacuuming
No leakage of juices, no moisture regain, no odor transfer
Common structures:
Vacuum bags (PA+PE)
Self-sealing freezer bags
Heat-shrink meat packaging bags (PVDC, EVOH co-extruded film)
5. Oil penetration prevention
Because meat contains oil, ordinary plastic bags are prone to softening or oil leakage, so materials must have:
Good oil resistance
Good chemical stability
No deformation or stickiness during long-term storage
Material selection: PE, PP, PA, and PET composite films all have good oil resistance
6. Food-grade inks can be added.
For text or brand printing: Food-contact safe inks are used.
Non-fading and non-migrating.
Waterproof, oil-proof, and low-temperature resistant.
Meat packaging bags must be food-grade, have good barrier properties, be low-temperature resistant, leak-proof, heat-sealed, puncture-resistant, and maintain freshness and hygiene.
