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In the Hibassk high-barrier film made by the Dutch company A. van den Broek BV (www.a-vdbroek.nl), a DuPont™ Surlyn® sealant layer helps to ensure that the red colour of vacuum skin packed meat will be preserved for a longer time and that the typical odour associated with conventional nylon-polyethylene film packaging is prevented from forming. At the same time, the storage life of fresh meat is thus extended. These benefits are the result of combining the gentle vacuum skin packaging technology with the excellent meat adhesion of Surlyn® which significantly reduces the undesired release of meat juice. With vacuum food packaging now a fast-growing trend in Europe, Hibassk film pouches thus offer the meat processing industry an advantageous packaging alternative for superior product quality and retail shelf appeal. Moreover, the Surlyn® sealant layer represents a key step towards enhanced environmental sustainability and preservation of resources. Compared with commonly used PE sealant layers of similar efficiency, it helps to save raw materials and energy by supporting both thinner film structures and lower heat-sealing temperatures without compromising on sealing performance.
Indeed, the advantages of the Hibassk high-barrier skin film are manifold. Generally, its low oxygen permeability of just 2 cm³/m²/day supports a long storage life of the packed meat. In addition, vacuum skin packaging typically involves less under-pressure and a shorter vacuum application cycle than conventional vacuum packaging. The meat pores are therefore not sealed off quite as tightly, so that some
| Product Model | Inside Diameter | Outside Diameter | Thickness |
| 6305-2NKE NACHI | 25 | 62 | 17 |
| 6205-2NKE NACHI | 25 | 52 | 15 |