Meat

The challenges of the meat sector: operational excellence and hygiene

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Packaging meat means managing biological problems and tight market dynamics.

At Veripack, we transform these challenges into production standards:

• Color Stability (Myoglobin Maintenance): Use of precise gas mixtures in ATM (MAP) to maintain the natural and inviting color of the meat, avoiding premature oxidation and browning.
• “No-Leakage” Skin Technology: Skin vacuum packaging blocks interstitial liquids, eliminating the unsightly “serum” effect in the tray and allowing vertical exposure for maximum shelf impact.
• Total Microbial Barrier: Highly reliable hermetic welding systems that minimize the risk of bacterial contamination, ensuring maximum food safety along the entire supply chain.
• Bone Cut Protection: Possibility to use specific films with high puncture resistance for cuts such as ribs or roasts, avoiding vacuum breaks and production waste.
• Integration into High-Speed Lines: Robust and easy to sanitize machines, designed for continuous cycles and industrial volumes, with simplified maintenance to maximize operational efficiency