Processed Meat Packaging

Processed and cook-in meat such as luncheon meat, ham, bologna and salami are packaged in barrier films that are designed to keep oxygen from entering the package. This extends shelf life and gives the retailer extended product display time. It also allows consumers to keep the product in their refrigerator, unopened, for some time after purchase. These packages are often printed with eye-catching graphics to increase sales. These films may contain

• a barrier polymer, 

• printing surface, such as polyethylene terephthalate (PET) or PA, that also provides thermal resistance during sealing and helps provide abuse resistance during distribution, 

• LLDPE or ULDPE toughness layers, 

• a sealant layer that could be LLDPE, a POP, or an ionomer. The processed meat package comprises a forming film and a backing film. The forming film is thermoformed to the meat product shape. In addition, low oxygen permeability, abuse resistance, and seal integrity are critical to maintaining the proper atmosphere inside the package. Optical properties, such as high gloss and high clarity, are important on the backing film where reverse printed PET is used to create consumer appeal. 

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