Processed Meat and Sausage Products Packaging

What is Processed Meat and Sausage Packaging (Thermoform)?

One of the safest and most hygienic solutions for the processed meat industry, Thermoform Packaging, is an advanced technology system developed to extend the shelf life, preserve freshness, and ensure professional shelf presentation for products such as sausages, salamis, and pastrami. This packaging method is based on forming the product container by heat-shaping a bottom film from a roll and sealing it with a top film using vacuum or modified atmosphere (MAP) technology after the product is placed. Developed with the vision of "Smart packaging solutions for every product in every sector," thermoform solutions maintain the natural color and texture of meat products until they reach the end consumer.

Advantages of Using Thermoform Packaging in Meat Products

Processed meat products are extremely sensitive to bacterial growth and color change. Thermoform technology offers brands several key benefits:

1. Maximum Shelf Life: Preserves freshness for a long time by preventing spoilage through vacuum or MAP (Modified Atmosphere Packaging) applications.
2. Excellent Barrier Protection: The multi-layer film structure completely blocks oxygen and moisture entry, preventing the product from drying or undergoing oxidation.
3. Visual Transparency and Presentation: Allows consumers to directly see the product quality thanks to a structure that fits the product perfectly and a crystal-clear top film.
4. High Production Efficiency: The roll structure suitable for high-speed automated lines offers maximum packaging capacity per unit of time.
5. Leak-Proof Assurance: Following the principle of "Trust in every package, quality in every touch," it features strong weld seams that do not leak even under the most challenging shipping conditions.

Application Areas and Product Groups

Thermoform packaging solutions can be optimized according to the different forms of processed meat products:

1. Sausage and Salami: Durable containers with adjustable forming depth for sliced or whole products.
2. Hot Dog/Frankfurter Groups: Vacuum packaging that prevents products from sticking together and preserves their shape.
3. Pastrami and Smoked Meats: High-barrier thin-slice packaging solutions that trap the product's aroma and flavor.

Material Structure and Technical Specifications

Special polymer combinations are used based on the sensitivity of the meat products:

1. Bottom Film (Formable): PA/PE (Nylon/Polyethylene) based structures suitable for deep drawing processes with high puncture resistance.
2. Top Film (Lidding): Barrier layers that provide excellent adhesion, feature anti-fog properties, and offer high clarity.
3. EVOH Barrier Layer: The highest-level protective layer that reduces oxygen transmission to zero and preserves the product's color.