Meat+Poultry - June 2020 - 76

PA C K A G I N G S O L U T I O N S

SEAL
the DEAL
Tray sealing delivers on the
processor's search for effective
packaging in less time and space
BY K I M B E R L I E C LYM A | kc l y m a @ s o s l a n d.c o m

"Tray packages
allow for great
display of the
meat items."
- MIKE MCCANN

76

MEAT+ POULTRY | 06.20 | www.meatpoultry.com

plastic film is sealed over the tray.
"Tray sealing enables manufacturers and
retailers to perform several shelf-life extension
processes on each individual package,
however, for proteins, a hermetic shrink
process is most recognized," said Patrick
Innes, sales manager for Proseal America, a
JBT Corp. company based in Richmond, Va.
"This sealing process means that the product
can be sealed tightly with a stretch film in a
shallow tray. It allows the product to reflect
the shrink-wrapped style that consumers are
used to while providing a fully air and watertight seal."
Tray sealing is typically considered a
more economical alternative from a capital
expenditure perspective since the machines
are usually less expensive than their
thermoformer counterparts. However, the cost
of materials - preformed trays versus forming
materials - can be higher with tray sealing.
Aesthetically meat sealed in tray packaging
looks more appealing to the end consumer.
"Tray packages allow for great display of
the meat items," said Mike McCann, packaging
specialist with Canton, Mass.-based Reiser.

Harpak-Ulma

Tray-sealing machines offer
a variety of options for
meat and poultry products,
including skin packaging.

P

ackaging is essential to keeping meat and
poultry products safe. Safety that could
be compromised by damage that could
occur during shipping to foodservice or retail
customers or even to the end consumer, as
well as safety from contamination, adulteration
or potential food safety risks. Packaging is
also the key to shelf-life extension in meat and
poultry products.
For processors, choosing the right style of
packaging and the right equipment supplier
to partner with depends on a number of
factors including: the type of product being
packaged; the desired shelf life for the
product; on-package printing needs; equipment
footprint requirements in the plant and the
existing production process upstream and
downstream of packaging.
When it comes to packaging meat and
poultry, processors have a lot of suppliers,
equipment and technologies to consider. Tray
sealing is a popular option for processors
looking for shelf life and food safety packaging
advantages. Unlike thermoformers, traysealing machines require pre-existing trays.
The product is placed in the tray and then the


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Meat+Poultry - June 2020

Table of Contents for the Digital Edition of Meat+Poultry - June 2020

Meat+Poultry - June 2020 - 1
Meat+Poultry - June 2020 - FC - 1
Meat+Poultry - June 2020 - FC - 2
Meat+Poultry - June 2020 - 1
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Meat+Poultry - June 2020 - VDG - 1
Meat+Poultry - June 2020 - VDG - 2
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