What OTR means, and why it decides your shelf life
Oxygen transmission rate is the one number that tells you how much oxygen gets through your film.
Meat and poultry
PA/PE or plain PE: when do you need nylon?
PE is cheaper, but it lets oxygen through and punctures easily. Here is where nylon pays for itself.
EVOH or PVDC: choosing a barrier layer
Both block oxygen very well. They behave differently in humidity and heat.
Vacuum bag or shrink bag: which one for your product?
Both remove air. One stays loose at the edges, the other tightens around the product.
Why vacuum packs lose their vacuum: five common causes
Most leakers come from the seal, not the film. Here is what to check first.
Shrink bags for whole poultry
How to size the bag, shrink it properly and keep wing tips from puncturing it.
Thermoforming or skin packaging?
Both run on rollstock machines. One makes a tray and lid, the other wraps the product like a second skin.