Fresh meat tray
Features: Shallow plate design, raised edges (about 10-20mm), anti slip patterns or flow channels at the bottom to prevent blood and water leakage.
Applicable: Display and transportation of fresh meat (beef, pork, poultry) in supermarkets.
Split meat tray
Features: Multiple compartments (2-4 compartments) for easy packaging of different parts of meat products (such as pork ribs, meat slices, and minced meat).
Applicable: Standardized packaging for meat processing plants and central kitchens.
Vacuum packaging tray
Features: Deep thickening (20-50mm), flat edges, compatible with vacuum sealing machines, extended shelf life.
Applicable: Fresh packaging for frozen meat products and pre made dishes.
Display type meat tray
Features: Transparent or glossy surface, paired with printed label area, enhances the display effect of the store.
Applicable: Brand packaging for high-end meat (Wagyu beef, organic meat).
2. Classify by structure
Single layer tray: Basic version, low cost, suitable for large-scale turnover.
Nested tray: Stackable design, saving storage space.
Covered tray: integrated or split cover plate, dustproof and antibacterial.
2、 Common materials and characteristics
1. Mainstream food grade materials
PP
Advantages: Low temperature resistance (-20 ℃), oil resistance, non-toxic and odorless, microwave heating capability.
Application: Fresh meat tray, frozen meat tray.
APET
Advantages: APET has high transparency, CPET is heat-resistant (can withstand microwave ovens up to 120 ℃), and has strong puncture resistance.
Application: Pre cooked meat tray, frozen food packaging (thickness 0.8-2.0mm).
PETG
Advantages: High transparency, excellent impact resistance, suitable for deep stamping of complex structures.
Application: High end meat display tray (thickness 1.0-1.8mm).
2. Expansion of functional materials
Anti leakage coating: Add PE coating on the inner wall of the tray to prevent blood and water from penetrating.
Antibacterial material: Adding silver ions or organic antibacterial agents to inhibit bacterial growth
Degradable material: PLA composite material, meeting the requirements of environmentally friendly packaging.
3、 Key design elements
1. Structural design
Diversion channel and collection area: bottom groove design to concentrate blood and prevent contamination.
Strengthening tendons: Enhancing load-bearing capacity
Breathable hole: Side wall micro hole design, balancing the pressure inside and outside the vacuum packaging.
2. Surface treatment
High gloss/matte: The high gloss surface enhances the display effect, while the matte surface is non slip and easy to grip.
Printing area: Reserved label space, supporting coding or labeling
3. Color selection
Transparent/White: Universal, highlighting the natural color of meat products.
Black/Dark: Covering the visual residue of blood and enhancing the high-end feel.
Customized colors: Mix according to the brand (such as gold, red).
4、 Production and Quality Inspection Standards
1. Production process
Mold development: Customize aluminum molds based on the shape and weight of the meat (cycle 5-10 days).
Sheet extrusion: Mix food grade raw materials with color masterbatch to ensure uniform color.
Blister forming: High temperature softened sheet, vacuum adsorbed to the mold for shaping.
Edge trimming and disinfection: laser cutting of burrs, UV or ozone sterilization.
2. Quality control
Food safety testing:
FDA (USA), EU 10/2011 (EU), GB 9685 (China) certification.
Physical performance testing:
Stacking 3-5 layers for compressive testing without collapsing
Drop test: Free drop from a height of 1.5m without damage
5、 Application scenarios and cases
Supermarket refrigerated cabinet: transparent PP tray covered with cling film, visually displaying meat products.
Cold chain logistics: nested HDPE pallets, resistant to brittle cracking at -18 ℃ environment.
6、 Industry Trends
Lightweight: Reduce material usage through structural optimization
Environmental Protection: Promote biodegradable materials and respond to the "plastic ban" policy.
summarize
Plastic vacuum formed meat trays need to balance functionality (leak prevention, load-bearing, freshness preservation) and compliance (food contact safety). The materials used are mainly PP and PETG, and the design needs to be adapted to the shape and transportation scenario of meat.
Fresh/Frozen: Prioritize low-temperature resistant PP
High end display: using high transparency PETG
Environmental requirement: Switch to PLA biodegradable material.
Suggest communicating with the factory about specific usage, certification requirements, and minimum order quantity to obtain targeted solutions.