High Oxygen Resistance
With excellent oxygen and odor barrier property, it keeps oxygen away from the meat to slow microbial growth and extends the shelf life of chilled meat and can keep the color of chilled meat natural for a longer time.
High Water Resistance
With high water barrier property, it makes the meat shelf-life be extended to 30-90 days at 0 to 4 ℃ storage environment and protects your products from water loss or decaying. It prevents you from profit loss due to the water loss and surface drying of the meat by using common bags.
 High Strength
Compared with other common film, the stretch technology is introduced to shrink film manufacturing process and the tensile strength is doubled. It provides possibility to reduce pollution and packaging costs by decreasing the thickness of the packaging film. Application: fresh meat, fish, cheese, cook-in products and other products which require high barrier to oxygen and water