Vacuum pouch for Meat packaging

Vacuum packing is a method of packaging that removes air from the pouch prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from inside, and sealing the package. The intent of vacuum packing is usually to remove oxygen from the pouch/bag to extend the shelf life of foods.

The vacuum pouch/bags for meat packaging are designed to deliver the ultimate in protection while maintaining product integrity, extending distribution and improving quality for fresh red meats.
A standard vacuum pouch is composed of a PA/PE structure where PA is for puncture resistance and PE is for sealing. The high barrier category includes the usage of more layers focused on the prevention of oxygen permeability, and therefore shelf life protection.

Let’s Talk


BV Packaging
37 Setaria Street,
Marsden Park, NSW,
2765, Australia
Phone: +61 2 9832 4921,
Mobile: +61 413 441 907
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