Packaging for meat products

Ródenas & Rivera has developed a range of special films to meet the current needs of  meat and sausage packaging , helping to preserve the aroma, flavor, and good appearance of the products.

 Meat and processed meat products are susceptible to deterioration from the action of gases. To delay spoilage, this type of product is packaged with medium or high barrier films, in modified atmospheres and under vacuum. Therefore, the materials used must have an adequate barrier to oxygen, water vapor and carbon dioxide.

In this case, the products are subjected to different preservation treatments to prolong their shelf life. The most common treatments and technologies to which these products can be subjected are:

• Heat treatments: pasteurization and sterilization.
• Conservation at low temperatures (freezing and refrigeration).
• Modified atmosphere packaging.
• Vacuum packed.

To offer a more attractive product, we have the latest technology in HD flexography with gloss and matte effects in register. In addition, to increase their functionality and appearance, they can be peelable and anti-fogging. The best films for meat packaging.

Among the most common solutions using our films are  hermoformed base and lid packaging , lidding films, horizontal packaging, interleaver film to separate slices. Usually, these packages are vacuum packed or in modified atmosphere to preserve the food in the best conditions.