Shrinkable bags | Marsal Production Group

Since 2003 we have been producing and distributing from our factory in Romania shrinkable bags used for the packaging of meat products, fresh meat or fish, but also of matured or unripened cheeses.

We offer a range of 3 thicknesses for the packaging of meat products, which has been adapted to the requirements imposed by the variety of packaged products, all these being made of multilayer material with high EVOH barrier.

The sealing technology of our shrinkable bags is 90% of the side seal type, respectively the side sealing without material surplus, which gives the packaged products an impeccable presentation due to the absence of those areas with a lot of visible plastic material.

The transversal / longitudinal contraction of almost 50% helps a lot to the products’ very good image on the shelf, the special transparency of the bags and their gloss also adding to this good image.

In addition to the classic, straight or semi-round heat-shrinkable bags, we also produce special V-shaped bags, used for packaging products with specific shapes (e.g. chicken or lamb legs, hard matured cheeses).

Furthermore, for those manufacturers who want to increase productivity and reduce the packaging labor, we have also developed the production of taped bags, providing the customers with this, as well as the bag-loader devices.

All of these types of bags can be personalized through CTP-HD flexographic printing.

Structure	Used for
PET/PA/EVOH/PE	Meat
PET/PA/PE	Cheeses

Fresh meat and meat products – 45 microns

Due to the high oxygen barrier and low permeability to water vapor, these multilayer bags help to achieve long shelf - life without weight loss of the products.

In addition to the high degree of shrinkage, the brightness and transparency of the material helps create a special image for meat products.

These are recommended for packaging bone free meat products, fresh meat and matured cheeses.

These bags are also successfully used for maturing and long-term storing of fresh beef meat, with excellent results in tenderizing the meat and creating a validity period of up to 75 days.

Matured cheeses – 45 microns

Due to a selective barrier to gas transfer and differentiated permeability ratio of up to 5:1 between CO2 and O2, this bag is intensively used to mature Telemea cheese (white cheese) and fresh yellow cheese.

This has the advantage that it is assuring a validity period of up to 12 months for such matured cheeses without losing their weight and thus preventing the cheeses from going dry.

The shrinkage ratio of up to 50% as well as the transparency and excellent clarity of these bags ensure a superior presentation of packed products.

These bags can also be printed with the manufacturer’s design and identifications elements, thus allowing them to give up the use of classical sticker label.

Raw meat and meat products – 75 microns

These multilayer bags have been specially designed for the packing of hard surface products. They have a high degree of puncture resistance, high contraction and high barrier for gas and vapor transmission.

The bags’ transparency and gloss add a good value to the products’ image as well.

These are recommended to use for the packing of meat products with round bone, for the spiced products, for fresh meat with bone or hard matured cheeses.

They are also used successfully in the maturation and long-term storage of fresh beef meat with bone, with excellent results in tenderising the meat and creating a validity period of up to 75 days.

Bone products – 95 microns

These multilayer bags have been specially created for packaging products with very sharp edges. They have an extremely high degree of puncture resistance, high shrinkage and high barrier to gas and vapor transmission.

They are recommended for packing meat products with cutting or broken bone, those with spice decoration, large pieces of fresh meat with prominent bone.

They are also used successfully in the maturation and long-term storage of fresh beef meat with bone, with excellent results in tenderising the meat and creating a validity period of up to 75 days.