(1) Packaging of products processed under aerobic conditions: Fresh pork sausages and minced pork products are processed under aerobic conditions, resulting in a bright red color. Retail packaging using breathable films such as cellophane, polyvinyl chloride, and polyethylene can preserve the product’s appealing color. For long-term low-temperature storage, it is recommended to place the retail-packaged products in a cardboard box and store them at -18°C. Otherwise, irreversible discoloration, flavor degradation, and even spoilage will occur, resulting in a loss of product value.
(2) Packaging of products processed under anaerobic conditions: Various pickled products and meat products are processed under anaerobic conditions. Exposure to air and light can easily cause them to lose their stable color, reducing product quality. For short-term storage of such products without vacuum packaging equipment, materials such as polyester and polyamide with low air permeability are ideal. Using shrink wrap and stretch wrap further enhances the product’s appearance.
(3) Vacuum packaging of processed meat products is the ideal packaging for long-term preservation of processed livestock and poultry meat products. This type of packaging offers a longer shelf life, greater sales potential, and a better product appearance. It is generally used for highly competitive and economically viable products to avoid losses.
(4) Small-scale processing plants often use simple vacuum sealers and sealing nozzles to control production costs. The principle is that a vacuum sealer equipped with a filter operates through the sealing nozzle. The product is first placed into the feed chute and extended to the sealing nozzle. After vacuuming, the bag is sealed and then passes through a pleated packaging channel to ensure proper packaging. This simple vacuum packaging machine has a packaging capacity of approximately 5-15 bags per minute.