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The Taped Meat Shrink Bag are designed to be vacuum-sealed, which removes the air from the bag and creates a tight seal around the meat. This helps to preserve the quality and freshness of the meat for a longer period of time. Once the meat is placed inside the Taped Barrier Bag, a special machine is used to remove the air and create a vacuum seal. The bag is then taped closed to ensure that it remains sealed during transport and storage.
Taped Bag characteristics are as follows:
1. High water vapor barrier property, water vapor transmission rate is less than 6g/m²;
2. High hot water shrinkage rate, the shrinkage rate of soaking in hot water at 90°C for 5 seconds is 40% to 48%;
3. Good anti-pollution heat sealing effect;
4. Good strength and puncture resistance.
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