DuPont sealant keep meats fresher, longer
According to company representatives, inclusion of the Surlyn sealant layer has shown to help preserve the red color of vacuum-skin-packed longer than conventional nylon-polyethylene film packaging, prevent odor, and maximize storage life. The combination of vacuum-skin technology with the film’s high degree of adhesion helps reduce release of meat juices.
Quality and performance
With the prevalence of vacuum food packaging increasing throughout Europe, A. van den Broek VB’s Hibassk film pouches are intended to offer the meat processing industry a performance alternative that delivers quality and shelf appeal. In addition, the Surelyn layer is designed to increase sustainability by preventing waste and requiring less energy.
Other reported benefits of the Hibassk film with Surelyn include low oxygen permeability, sealing efficiency, puncture resistance. In addition, the material’s high degree of transparency gives consumers a clear view of the product inside
Testing results
In a press release, A. van den Broek BV CEO Joost van den Broek said, “Multiple trials carried out in close cooperation with DuPont have shown that the combination of a nylon substrate, a highly efficient EVOH barrier film and a sealant layer made of the highly saturated Surlyn acid copolymer used for Hibassk provides just the right stability, barrier effect and meat adhesion which is needed to efficiently avoid discoloration and the formation of undesired odors.”
van den Broek added that the high-barrier film is being used by a number of the firm’s international customers. Strogoff FreshFood B.V. of Schagen, a Dutch manufacturer of fresh meat, fish, venison and poultry products, reportedly finds the film to perform well on its products.
