Moisture Barrier Meat Packaging Film is a multilayer film for fresh and chilled meat packaging where moisture control, controlled forming, and heat sealing are part of the package specification.
The film combines PE-based functional layers, a moisture-barrier layer, and a Surlyn-based sealing layer. Thickness, roll dimensions, and layer configuration can be selected according to product geometry, forming depth, tray material, and sealing conditions.
Typical applications include beef, pork, poultry, portioned fresh meat, vacuum skin packs, and compatible thermoformed meat packages.
Key Performance Features
Moisture Barrier
The dedicated moisture-barrier layer provides resistance to water vapor transmission through the film structure. Barrier selection is matched to the required package construction and storage conditions.
Heat Sealing
The Surlyn-based sealing layer provides the sealing interface for compatible trays and bottom webs. Final sealing conditions depend on substrate, film structure, temperature, pressure, and dwell time.
Controlled Forming
The multilayer construction supports forming around different meat profiles and package depths while maintaining a consistent film structure during processing.
Clear Appearance
The transparent film keeps the packaged product visible for inspection and presentation, while the formed film follows the product profile.
Material & Film Structure
PE-Based Layers
PE-based functional layers form the main film structure and provide the processing characteristics required for skin packaging applications.
Moisture-Barrier Layer
The barrier layer is incorporated within the multilayer construction to control water vapor transmission according to the specified film structure.
Surlyn-Based Layer
The Surlyn-based layer provides the sealing surface for contact with a compatible tray or bottom web.
Layer Configuration
Layer selection is based on moisture-barrier requirements, forming depth, package geometry, sealing substrate, and production conditions rather than film thickness alone.
Technical Specifications
|
Parameter |
Specification |
|
Product Type |
Moisture Barrier Meat Packaging Film |
|
Film Structure |
Multilayer coextruded film |
|
Functional Base |
PE-based layers |
|
Barrier Layer |
Moisture-barrier layer |
|
Sealing Layer |
Surlyn-based layer |
|
Typical Thickness |
80 / 100 / 125 / 150 μm |
|
Film Form |
Rollstock |
|
Appearance |
Clear |
|
Main Application |
Fresh and chilled meat packaging |
|
Processing |
Skin packaging / compatible thermoforming |
|
Roll Width |
Custom |
|
Roll Length |
Custom |
|
Core Size |
Custom |
Meat Packaging Applications
Beef and Pork
Suitable for portioned beef and pork where the package requires moisture control, clear product presentation, and close film conformity.
Poultry
Film selection can be matched to poultry product geometry, tray construction, forming depth, and sealing conditions.
Chilled Meat
Suitable for refrigerated meat packaging where forming and sealing performance must remain consistent with the specified packaging process.
Vacuum Skin Packaging
The film can conform closely to the meat surface and seal to a compatible tray or bottom web to form a close-fitting vacuum skin package.
Film Selection Guide
Moisture Requirement
Define the required moisture-barrier level from the product characteristics, package construction, storage conditions, and distribution requirements.
Thickness
Select film thickness according to forming depth, product profile, package geometry, handling requirements, and sealing structure.
Tray Material
Confirm the tray or bottom-web material before selecting the sealing structure. The sealing layer must be compatible with the intended substrate.
Roll Dimensions
Specify roll width, length, and core size according to the packaging line and material-loading requirements.
Processing Considerations
Heating
Heating conditions should be established according to film thickness, forming depth, and package geometry to obtain consistent film softening and forming.
Forming
Actual product dimensions should be used when validating forming performance, particularly where the package has deeper contours or uneven product profiles.
Sealing
Sealing temperature, pressure, and dwell time should be confirmed with the selected tray or bottom web during production trials.
Package Validation
The complete film, tray, product, and processing conditions should be evaluated together before the final specification is released for regular production.
Processing Considerations
Heating
Heating conditions should be established according to film thickness, forming depth, and package geometry to obtain consistent film softening and forming.
Forming
Actual product dimensions should be used when validating forming performance, particularly where the package has deeper contours or uneven product profiles.
Sealing
Sealing temperature, pressure, and dwell time should be confirmed with the selected tray or bottom web during production trials.
Package Validation
The complete film, tray, product, and processing conditions should be evaluated together before the final specification is released for regular production.
Specification Customization
Thickness
Available thickness options include 80, 100, 125, and 150 μm. The appropriate selection depends on package construction and processing requirements.
Roll Size
Width, length, and core configuration can be specified to match the packaging line and production setup.
Film Structure
The multilayer construction can be selected according to moisture-barrier requirements, forming conditions, and sealing substrate compatibility.
Package Matching
Film selection can be reviewed against meat type, product dimensions, forming depth, tray material, and sealing conditions before the specification is confirmed.
Procurement Information
Product
Provide the meat type, package format, packaging process, and intended application.
Packaging Structure
Confirm tray or bottom-web material, forming depth, sealing method, and required moisture-barrier performance.
Film Specification
Provide the preferred thickness, roll width, roll length, and core size when these dimensions are already defined.
Production Conditions
Production volume, forming conditions, sealing parameters, and target market requirements help determine the appropriate film configuration.
Why This Film Fits Meat Packaging
Moisture Management
A dedicated moisture-barrier layer addresses water vapor transmission within the multilayer film structure.
Sealing Structure
The Surlyn-based layer provides a defined sealing interface for compatible tray and bottom-web materials.
Forming Compatibility
The film structure can be specified according to product profile, package depth, and forming requirements.
Specification Control
Film thickness, layer configuration, and roll dimensions can be defined as part of the package specification, supporting consistent material selection for production.
FAQ
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