Packaging for fresh meat

Fresh meat products, fish and poultry are packed using Færch trays. Packaging for fresh meat in PS Products in Færch trays provide a good presentation in refrigerated supermarket shelves, and come in a variety of colours and shapes. Products in Færch trays can be frozen quickly, and the trays are also available with a Supporter® base pattern, which gives a better oxidation of the underside of the meat. The trays can also be supplied with fitted absorbers. The trays are made from Polystyrene - PS.

We have a wide range of special packaging for specific needs. These products are for use in the food industry, retail trade and the pharmaceutical industry, where, due to our high hygienic standards, Færch Plast is an approved supplier. The products are made from CPET, APET, PP, PS and OPS, and range from cheese/sausage containers to a variety of "click-on" lids. OPS is not made at Færch Plast, and other production, sales and hygiene conditions apply.

Packaging for fresh meat in APET/MAPET ®
APET/MAPET® is a glass clarity material, but can also be supplied in a range of colours. It is eminently suitable for food products where maximum exposure of the product is desired. APET/MAPET® is a tough material with good impact strength.

Packaging fresh meat in PP
PP is produced in two varieties. Ho-PP is transparent and more rigid than Co-PP, which unlike Ho-PP is contact-clear, and has a softer and more flexible structure. The two types of material are used at different temperatures. Co-PP can be used below freezing point whereas Ho-PP is suitable for use to a minimum of +2⁰ C. Both materials are suitable for heating food in microwave ovens.

APET/MAPET® and PP have relatively good barrier properties, and can therefore be top-sealed for MAP prepacking.

Our little mascot Mr. T. Ray can guide you through the factors you should be aware of when selecting trays for packing meat. Contact Faerch Plast to get a copy of the guide.
 

Properties	PS	APET/MAPET®	PP
Use	Fresh meat products Fish Poultry Snacks etc.	Fresh meat products Fish Poultry Snacks etc.	Fresh meat products Fish Poultry Snacks etc.
Temperature range	-40C° - +85 C°	-40C° - +70 C°	Ho-PP: +2 C° - +121 C° Co-PP: -40 C° - +121 C°
Heating	No	No	Microwave oven
Process	Packed in store Packed centrally MAP prepacked	Packed in store Packed centrally MAP prepacked	Packed in store Packed centrally MAP prepacked
Barrier properties	Can be used as barrier prepacking in conjunction with film	Extremely good barrier properties against oxygen, water, carbon dioxide and nitrogen	Good barrier properties against water vapour
Sealing	PS can be sealed (see link to "Sealing films")	Extremely well-suited for sealing, both weld and peel seals (see link to "Sealing films")	Can be used as barrier prepacking in conjunction with film (see link to "Sealing films")
Lids	No	Lids available for many types, some ”hinged”	Lids available for many types, some ”hinged”
Colours	Many standard colours, but can also be supplied in colour(s) of choice	Standard lids are transparent, but can be supplied in different colours	Many standard colours, but can also be supplied in colour(s) of choice
Material	A soft material with good impact strength Can be incinerated and re-enter the natural cycle	A soft material with good impact strength Can be incinerated and re-enter the natural cycle	Ho-PP is a rigid and transparent material Co-PP is contact-transparent, and has a softer, more flexible structure Can be incinerated and re-enter the natural cycle
Design	Available in a variety of sizes with different base patterns, including Supporter® base pattern, which gives a better oxidation of meat. Can also be supplied with absorbers (see link to "absorbers")	Available in a variety of sizes with different base patterns, including Supporter® base pattern, which gives a better oxidation of meat. Can also be supplied with absorbers (see link to "absorbers")	Available in a variety of sizes with different base patterns, including Supporter® base pattern, which gives a better oxidation of meat. Can also be supplied with absorbers (see link to "absorbers")