Why shrinking packed meat make packaging better?

Due to its brief dipping time and low heat input on the shrink film, the shrinking pack quality is very high:

1) Excellent barrier properties: preventing oxygen and moisture to increase the fresh life of the packed foods.

2) Exceptional strength: avoiding breaks during long-distance transport and long-term reservation and having excellent flexibility, wear-resisting, penetration-preventing and fat-bearing.

3) High shrinking: shrink rates reach over 60% to achieve skin packing of meats, efficiently preventing to occur bacteriums of the packed foods during the reservation, high transparency of the film enables to directly observe the quality of packed foods.