Packtastic Meat Shrink Bags are premium high‑barrier packaging solutions engineered specifically for fresh and processed meat applications. Manufactured using advanced multi‑layer co‑extrusion technology with PVDC or EVOH barrier layers, these bags deliver exceptional protection against oxygen, moisture, and external contaminants. When exposed to hot water (85–90°C), the bag shrinks tightly around the product, forming a wrinkle‑free "second skin" that conforms precisely to the meat surface—preserving natural colour, juice, and flavour.
Whether you're packaging beef, pork, lamb, poultry, or seafood, Packtastic meat shrink bags significantly extend shelf life—fresh meat lasts 7–9 days under refrigeration (vs. 3–5 days without), and pasteurised meat products can achieve up to 90 days under 0–4°C. With superior puncture resistance for bone‑in cuts, crystal‑clear transparency for retail appeal, and full customisation options with low MOQs, Packtastic is the trusted partner for meat processors, packers, and retailers worldwide.
Meat shrink bags are multi‑layer co‑extruded tubular films used for vacuum packaging of fresh and processed meats. The product is placed inside the bag, vacuum‑sealed, and then passed through a hot water tunnel at 85–90°C. The heat causes the bag to shrink tightly around the meat, creating a skin‑tight, wrinkle‑free package that conforms to the product's shape while providing a high‑barrier seal against oxygen and moisture.
Packtastic offers both PVDC and EVOH barrier options, allowing you to choose the solution that best fits your product and storage conditions.
| Feature | PVDC (Polyvinylidene Chloride) | EVOH (Ethylene Vinyl Alcohol) |
|---|---|---|
| Oxygen Barrier | Excellent; stable in all humidity | Excellent in dry conditions |
| Moisture Barrier | Excellent | Moderate |
| Humidity Sensitivity | Not affected by humidity | Loses barrier above 70% RH |
| Shrinkage Rate | >50% | >35% |
| Clarity | Good | Excellent |
| Best For | Fresh red meat, bone‑in cuts, high‑humidity cold chain | Poultry, seafood, processed meats, dry storage |
Superior Oxygen & Moisture Barrier
PVDC and EVOH barrier layers provide exceptional protection against oxygen transmission, significantly extending product shelf life. PVDC maintains stable barrier performance even in high‑humidity environments; EVOH offers excellent barrier in dry conditions.
Extended Shelf Life
Fresh meat (PVDC) : 7–9 days under refrigeration (vs. 3–5 days without)
Pasteurised meat products : Up to 90 days under 0–4°C
Chilled meat (EVOH) : Up to 4 months
Frozen meat : Up to 12 months or longer
Skin‑Tight Shrink Fit
When heated, the bag shrinks tightly around the product, forming a wrinkle‑free "second skin" that eliminates air pockets, reduces purge loss, and preserves the original shape. Shrinkage rates reach >50% for PVDC and >35% for EVOH.
Exceptional Clarity & Gloss
Crystal‑clear transparency showcases the natural colour and texture of the meat, boosting retail shelf appeal and consumer confidence.
Superior Puncture & Tear Resistance
Multi‑layer construction provides outstanding durability, protecting against bone‑in cuts and handling damage during processing and distribution.
Low‑Temperature Shrink Options
Available with low‑temperature shrink capability to preserve product colour and reduce colour degradation during packaging.
Food‑Grade & Certified
Manufactured using food‑grade materials suitable for direct food contact, compliant with FDA, ISO, BRC, HACCP, and Kosher standards.
Full Customisation
Packtastic offers extensive customisation capabilities including:
Custom sizes: width 150–500mm+, length customisable
Custom thickness: 45–300μm
Custom printing: up to 20 colours on both sides
Bag styles: tube bags, bottom seal bags, curved bottom, perforated (for high‑speed automated lines)
Colours: clear, white, or custom PMS matching
| Parameter | Details |
|---|---|
| Materials | PVDC/PE, EVOH/PE, PA/EVOH/PE, EVA/PE |
| Thickness | 45–300μm (custom available) |
| Width (Folded) | 150–500mm+ (custom available) |
| Length | Customisable |
| Shrink Temperature | 85–90°C (standard); low‑temp options available |
| Shrinkage Rate | >50% (PVDC); >35% (EVOH) |
| Oxygen Transmission | ≤5 cc/m²·24h (high barrier) |
| Printing | Up to 20 colours on both sides |
| Bag Styles | Tube bags, bottom seal, curved bottom, perforated |
| Freezer Safe | Tolerable at –40°C |
| Certifications | FDA, ISO, BRC, HACCP, Kosher |
Packtastic Meat Shrink Bags are suitable for a wide range of meat and food products:
Beef & Pork
Fresh beef cuts (steaks, roasts, primal cuts)
Bone‑in and boneless cuts
Fresh pork (chops, roasts, ribs)
Processed pork products
Lamb, Poultry & Seafood
Lamb and veal
Whole birds, parts, and processed poultry
Tuna, salmon, and other fish fillets
Processed Meats & Cheese
Deli meats, cold cuts, ham, sausages
Cheese blocks, wedges, and processed cheese
Superior Barrier Performance
PVDC maintains stable barrier properties even in high‑humidity cold‑chain conditions—outperforming EVOH for fresh red meat applications.
Proven Shelf Life Extension
Extend fresh meat shelf life from 3–5 days to 7–9 days with PVDC, or achieve up to 90 days for pasteurised products.
Low Minimum Order Quantities
With low MOQs, Packtastic makes high‑quality meat shrink bags accessible for small‑batch producers, specialty butchers, and startups—not just large‑scale processors.
Customisation Expertise
From size and thickness to full‑colour printing and specialised bag styles, Packtastic provides end‑to‑end customisation.
Quality Assurance
ISO 9001:2015 certified production with FDA, BRC, and Kosher compliance options. All materials are food‑grade.
Factory‑Direct Pricing
Manufactured in our own facilities—competitive wholesale pricing without compromising on quality.
One‑Stop Service
From material selection to finished printed bags, all under one roof.
Packaging: Cartons or wrapped pallets
Shipping: Ocean, land, air, express available
Port: Tianjin, Shanghai, Ningbo
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