shrink bag for raw meat used the high barrier

T101 shrink bag for raw meat used the high barrier materials with the high oxygen barrier and water vapor barrier. In combination with other materials,it was produced by coextrusion inflation processing with the double-bubble technics.Applied to frozen beef, mutton and pork packing with bone-in or boneless. The product has the following characteristics: 1.With the high oxygen barrier and water vapor barrier. 2.under 90 °C, 5 seconds, the shrinkage rate is 30%. 3.Good tensile strength and puncture resistance. 4.Powder inside processing, easy to open and operate. Specifications and scope: 1.Thickness:45-55μm; 2.Length: 100-1000mm; 3.Width: 100-550mm; 4.Type of seal:straight seal, arch seal, side seal,V shape seal and so on.