Body-packing originated in developed countries in Europe and the United States, and is the development trend of fresh meat distribution.
Take beef as an example, technically speaking, sticker packaging is to heat the transparent plastic film to the degree of softening, then cover the cut beef lined with a tray box, vacuum from below, so that the heated and softened plastic film adheres to the surface of the beef according to its shape, and also adheres to the tray box carrying the beef, after cooling and forming, it becomes a novel packaging object.
Now on the market, the packaging form is roughly divided into bulk, vacuum heat shrink packaging, air conditioning preservation packaging, and there is this sticker packaging.
Bulk, that is, the traditional way, beef cut pieces scattered in a vessel, exposed in the air; vacuum shrink packaging, as the beef wear a tight bikini; air conditioning fresh packaging, as the beef in a four-sided inflatable box; sticker packaging, as the beef with the meat under the box, a whole bikini.
These types of packaging forms coexist, is to adapt to the diversity of market demand. Bulk, also known as loose beef, commonly found in farmers' markets, morning markets, cheaper supermarket goods area, because there is no packaging to speak of, completely exposed to the air, with no barrier to the outside world, it is difficult to block pollutants, there are safety risks, but the price is cheap, which is also its advantage.
Vacuum shrink packaging, relatively long shelf life, as long as the packaging is intact, keep 0-4 ℃ low temperature refrigeration, the longest shelf life of 45-60 days, the longest foreign records up to 90 days, more suitable for large pieces of fresh meat long-distance transport, such as small pieces of meat also use vacuum shrink packaging, production costs are relatively high, and therefore the terminal price is also higher.
Gas-conditioned fresh packaging, commonly found in high-end supermarkets or high-end beef areas in supermarkets, has a relatively short shelf life, and as long as the packaging is intact and kept refrigerated at 0-4℃, the shelf life is generally 5-7 days, which is more expensive and suitable for family consumption and not suitable for long-distance transportation of large pieces of beef.
Sticker packaging, shelf life is shorter than vacuum heat shrink packaging, longer than gas preservation packaging, between the two, as long as the packaging is intact, maintain 0-4 ℃ low temperature refrigeration, shelf life is generally in 30-35 days, up to 40 days. This packaging makes the product not only visible, but also within reach, customers can touch the appearance, feel excellent, 'intimacy' times.
The advantages of sticker packaging, in addition to a relatively long shelf life, suitable for consumer demand for lasting freshness; also has a high-quality appearance, visible, touchable; compared to other packaging, sticker packaging no drip, no juice on the surface of the laminate, no fogging, shaking will not affect the appearance and shape of the meat; it is also easy to open, easy to access; no border remnants, the top material (cover film / sticker film) compared to the tray, to make the best cut, greatly reducing production costs, etc., indeed many benefits.
As early as a few years ago, an old British department store Marks & Spencer launched a third-party quality test on the sticker packaging, the results showed that, compared with the air conditioning packaging, the meat of the sticker packaging of beef is more fragrant and more tender.
Post time: Feb-21-2022