When we visit the fresh food area of the supermarket, we will find many different types of packaging, from cling film tray packaging, vacuum-sealed packaging to tray modified atmosphere packaging, hot water shrink packaging, vacuum skin packaging, and so on, consumers can choose any form of packaging products according to their interests and needs. So what are the differences between these different packaging?

Cling Film Packaging

Fresh meat is placed on a plastic tray and covered with plastic wrap, which is how most fresh meat is packaged. Because of its lower cost, at the same time give a person with “goodness” feeling – beautiful red.

The reason for the bright red color is that the packaging contains oxygen, but the exposure of fresh meat to oxygen is also accelerating its deterioration. Therefore, this type of fresh meat packaging has a short shelf life and must be eaten within a few days, or frozen in a sealed bag without oxygen to prevent moisture loss.

Modified Atmosphere Packaging

Modified atmosphere packaging and cling film packaging look similar in appearance, both adopt the tray and film. The difference is that modified atmosphere packaging removes the air from the package and fills and replaces a customized gas mixture to help control and inhibit the growth of bacteria, while still appearing beautiful red. Modified atmosphere packaging can significantly extend the shelf life.

Vacuum Packaging

Vacuum packaging has the longest shelf life among the above packaging types, but it will affect the appearance of meat. The color of vacuum packaging for meat is a purplish red, not beautiful red.

Vacuum Skin Packaging

Vacuum skin packaging for fresh meat can make up for the poor visual experience brought by purple meat to a certain extent. Because of its beautiful and high-end appearance, it can neutralize the look and feel of purple vacuum meat. It not only brings a longer shelf life but also satisfies the enjoyment of appearance and vision.

Thermoform Vacuum Skin Packaging Machine