PART 3: PRODUCT YIELD
Product loses yield after packaging. The water-holding capacity of a protein can have an enormous impact on a processor’s profitability, affecting not only the quality of the end product but also the yield. If the yield-per-piece is down due to purge loss, you may be leaving dollars on the slicing table.
Solution:Enhance a product’s natural water-holding capacity with a shrink bag that has a high shrink rate. A shrink bag with a high rate of shrink acts like a secondary skin to a protein, helping to keep moisture inside the product and improving not only the yield but also the overall quality of the protein.
International Plastic Engineering Co., Ltd
Add: Changle Industrial Zone, Haimen City, Jiangsu Province 226124, China
Contact: Michelle Fan