7 Types of Meat Packaging Every Business Should Know

This quick guide highlights the best meat packaging methods, compares their unique advantages, and lists their ideal applications.

Packaging plays a critical role in keeping meat fresh, safe, and appealing to customers. With multiple options available in the market, selecting the right one for your business can be challenging.

In this article, we highlight the best meat packaging methods and outline their advantages and applications.

7 Types of Meat Packaging

There are several ways to package fresh meat and meat products. Each packaging solution is uniquely designed to cater to different market demands.

Here are our favourite seven meat packaging options.

1. Meat Tray Packaging

A standard meat packaging tray is made of a plastic or styrofoam tray covered with a thin layer of plastic wrap. Styrofoam trays are thermally insulating, so they keep the meat cool for a longer period.

Although not necessary, occasionally you will see a tray liner sandwiched between the meat cut and the tray. The meat tray liner is a small absorbent rectangle that can soak up excess meat juices.

Meat packaging trays are designed to prevent moisture loss and keep the meat fresh during its transport from the grocery store to your house.

Meat Tray Vacuum Packaging

Occasionally, meat-packing companies vacuum-seal the meat to further reduce the risk of contamination. Vacuum sealing removes all oxygen from the packaging, resulting in a reduced oxidation rate. Less oxidation means the meat (beef) retains its red color for longer.

Of course, another benefit of vacuum sealing is that the packaging becomes water and air-tight.

Application:

Meat trays are primarily used for packaging small cuts of beef, pork, lamb, and chicken for storage at retail stores.

Advantages:

Inexpensive and lightweight.

Transparent packaging attracts customers.

An air-tight seal keeps the meat fresh.

Thermal insulation ensures easy transport.

2. Vacuum Seal Packaging

Vacuum seal packaging places the meat in a thick plastic sleeve and uses a vacuum pump to suck out all of the air. It forms a complete air-tight and water-tight seal around the meat. Thus, it prevents bacteria and other contaminants from coming in contact with the fresh meat.

As mentioned above, vacuum sealing prevents oxidation, so the meat retains its color. It’s a freezer-safe and long-term storage solution ideal for meat processing factories.

Application:

Unlike meat trays, vacuum sealing is used for larger cuts of beef and pork for bulk sale.

Advantages

Significantly extends the shelf life of the meat.

Less oxidation means the meat retains its red color.

Prevents freezer burn during frozen storage.

3. Modified Atmosphere Packaging (MAP)

Modified atmosphere packaging (MAP) uses air-tight containers filled with a non-reactive gas mixture to increase the shelf life of produce.

The goal of MAP is to reduce the presence of oxygen in the packaging by replacing it with alternatives like Carbon Dioxide, Nitrogen, Argon, etc.

Modified atmosphere packaging has a similar effect to vacuum sealing. It prevents the meat from discoloring and increases its shelf life.

However, some products like ground meat and tender cuts of beef are not suited to vacuum sealing. The increased vacuum pressure would squish and damage the meat. In such applications, MAP is the preferred meat packaging solution.

Here are the two most common modified atmosphere packaging designs.

a. Sealed meat trays

b. Air-tight plastic pouches

Application:

MAP is commonly used for retail packaging of meat cuts, ground meats, and ready-to-cook products.

Advantages

Preserves the natural red color of meat.

Extends shelf life compared to standard meat trays.

Prevents bacterial growth and spoilage.

Ideal for packaging tender cuts of meat.

4. Poultry Shrink Bags Packaging

Poultry shrink bags are made from a mixture of three types of polymers, and contract upon heating. These bags are designed to hold whole birds. As the plastic bag shrinks, it condenses the meat to a more manageable size.

Unlike meat cuts, whole poultry retains its bone structure, which helps the bird retain its shape and gives a more visually appealing presentation.

Shink bags also apply significantly less pressure than vacuum meat packaging, preventing the meat from being squished.

The US Department of Agriculture (USDA) states that whole birds can last up to a year in the freezer.

Application:

Used for retail and long-term storage of whole chickens, turkeys, and other poultry products.

Advantages

Ensure air-tight and tamper-evident packaging.

Improved product presentation.

Suitable for long-term freezer storage.

It can easily hold birds up to 20lbs.

5. Retort Pouch Packaging

Retort pouches are semi-rigid plastic packaging made from laminated layers of plastic and aluminum. It protects the meat from temperature changes, sunlight, and other contaminants.  

This type of food packaging design is ideal for cooked and preserved meat products. It increases the shelf life and helps retain the original flavor.

A standard retort pouch has three layers: polypropylene (inner), aluminum foil (middle), and polyester (outer). Some designs include a nylon layer to increase the strength of the packaging.

Retort pouches have a printable outer layer that is ideal for branding, nutritional labels, and other helpful text.

Application:

Retort pouches are commonly used for packaging non-refrigerated meat products such as ready-to-eat meals, processed meats, and military rations.

Advantages

Durable and damage-resistant packaging.

Increased product shelf life without refrigeration.

Lightweight and flexible compared to cans.

Retains flavor and nutritional value.

6. Canned Meat Packaging

Canning is the oldest means of preserving meat. The cans are sterilized, and meat or meat products are safely sealed inside.

While the term tin can persist in our society, modern food cans are not made from tin. Most cans are manufactured using lightweight aluminum or sheet steel plated in tin. This results in a high-strength packaging that is resistant to corrosion, sunlight, and bacteria.

According to the US Department of Agriculture (USDA), canned food retains its quality for up to 18 months of storage. Low-acidity foods, like meats, veggies, and fruits, can last up to 5 years.

As fish and seafood go bad quickly, canning is one of the best ways to store fish for easy transport and long-term storage.

Application

Canning is commonly used for the long-term and non-refrigerated storage of cooked meat products, lunch meats, tuna, and other seafood.

Advantages

Significantly long shelf life.

Strong and reliable packaging.

Contamination proof.

Convenient for transport and distribution.

7. Butcher Paper Wrapping

The most cost-effective method for packaging fresh meat is to wrap it in butcher paper and tie it with twine. Butcher paper is designed to be breathable and absorbent. It prevents meat juices from leaking everywhere and allows fresh air to pass through.

Butcher paper is primarily preferred for its utility as a cooking vessel. BBQ and smoking are slow cooking methods that dry out the meat. Wrapping meat cuts in butcher paper before smoking prevents moisture loss.

Application

Commonly used by butchers and supermarkets to wrap fresh cuts of beef and pork.

Advantages

Breathable and moisture-absorbent packaging.

Eco-friendly, recyclable, and compostable.

It can be used as a meat smoking vessel.

Comparing Every Meat Packaging Solution

Table 1 - Comparing the attributes of different Meat Packaging Solutions

Which Meat Packaging Solution is Right for You?

Now that you are familiar with the various meat packaging options, let’s decide the best one for your business.

We have compiled a list of the six most common meat storage methods and identified the ideal meat packaging solution for each scenario.

1. Bulk Shipments

Vacuum Sealing - Prevents freezer burn & extends shelf life.

Poultry Shrink Bags - Tight seal & durability for whole birds.

2. Export & Long-Term Storage

Vacuum Sealing - Maintains quality during long journeys.

Canned Meat - Suitable for regions with a harsh climate.

Retort Pouches - It's a lightweight alternative to tin can packaging.

3. Ready-to-Eat

Retort Pouches - Sterilized for safety and long shelf life.

Canned Meat - Durable, long-lasting, and contamination-proof.

4. Fresh Meat

Butcher Paper - Eco-friendly & breathable.

Meat Trays - Convenient and fridge-safe.

Vacuum Sealing - It provides air-tight packaging that's also freezer-safe.

5. Supermarket Displays

Meat Trays - It's a low-cost solution that allows customers to see the product clearly.

Modified Atmosphere Packaging - It preserves the meat's color and extends its shelf life on display.

6. Ready-to-Cook

Modified Atmosphere Packaging - It ensures product freshness & gives the meat an appealing color.

Meat Trays - Convenient and unfrozen.

Conclusion

The meat-packing industry is full of short-term and long-term packaging solutions. Each method has its unique advantages and ideal applications. Choosing the right meat packaging for your business involves carefully considering your meat product's size, storage needs, and applications.

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