MAP Enhancer Pad – increased shelf life for meat and fish in modified atmosphere packaging thanks to active inert gas development

The MAP Enhancer Pad absorbs released liquid and emits additional protective gas to extend shelf life and counteract the collapse of the packaging. At the same time, the MAP Enhancer Pad makes it possible to reduce the necessary protective gas volume, so that plastic packaging can also be significantly reduced in size, which has numerous positive effects:

• 50% less plastic
• 100% more loading capacity in lorries
• 100% more goods in refrigerated shelves -> lower logistics costs in transport and storage due to significantly smaller packaging

Further convincing reasons for the MAP Enhancer Pad:

• high absorption capacity due to SuperCore cellulose - if necessary with additional super absorber
• active production of CO2 on contact with released liquid
• adjustment of the volume of CO2 released to the needs of the packaged food
• avoidance of collapsing packaging
• more attractive packaging without free-floating liquids

MeatGuard – particularly high absorption capacity, even under pressure

Thanks to its high absorption capacity, MeatGuard is suitable for products that release large amounts of meat juices. The liquid is bound in the core and kept there even under pressure.

• Very high absorption capacity thanks to SuperCore cellulose and superabsorbers (SAP)
• Ideal for products with high liquid release (e.g. diced meat or goulash)
• Extension of the shelf life by reducing microbial growth
• More attractive packaging without free-floating liquid
• Even under heavy pressure, the liquid remains in the absorbent core
• MeatGuard is available in standard formats and different colours on a roll or as a cut format

MeatGuard Plus is the high-performance version without superabsorbent

MeatGuard NF is a fully biodegradable product with a casing based on plant fibres.

MeatPad- For longer shelf life and more attractive presentation of fresh meat and fish.

McAirlaid's MeatPads have been developed for the specific requirements of various meat products. They fulfil the challenge of absorbing all the liquid released

within the packaging. This keeps bacterial growth as low as possible and the goods in the packaging stay fresh and attractive for longer.

• Very high absorption capacity due to SuperCore cellulose and, if necessary, SAF
• Absorption across the surface and open edges, even at an angle
• Suitable for meat and fish products and also cheese
• Extension of the shelf life by reducing microbial growth
• More attractive packaging without free-floating liquids
• Available in various widths, either in rolls or cut to size
• Available in various colours

MeatPad Plus+: a higher-performance version with even more absorbent cellulose

MeatPad NF: a fully biodegradable product with a surface layer made from plant fibres on both sides

BeefAger- Beef maturity test with top marks

Thanks to the high-performance SuperCore absorbent core, the BeefAger pad actively optimises the beef maturing process. It offers the possibility to simulate a dry-aging process in vacuum packaging – with outstanding results.

The BeefAger-Pad is available in different colours and is suitable for the maturation of 1kg to 1.5kg of beef in a vacuum bag. Several pads can be added accordingly for heavier pieces of meat.

The optimal maturation time is about 35 days and any liquid released is largely absorbed by the pad.

• Significant improvement in the consistency and flavour of the meat
• No sour smell during vacuum maturation
• Natural meat colour without oxidation due to vacuuming
• No significant weight loss during the maturing process
• Complete utilisation of the meat – no drying out and no mould
• Easy maturation in the refrigerator or refrigerated transport due to vacuuming
• No risk of bacteria due to vacuum packaging and absorption of excess meat juices in the pad
• Easy and hygienic handling in storage and transport due to vacuum packaging
• Easy preparation
• Hardly any additional cost

VacuumSkinPad – The best solution for vacuum-packed products

The VSPad makes vacuum-packed meat and fish a real margin winner on the refrigerated shelves, as markdowns can be significantly reduced with this type of packaging.

In particular, higher-priced steaks and fillet pieces of beef or fish are fixed to printed cardboard carriers with a sealing film for vertical storage This packaging offers the particular consumer advantage of being able to optimally assess the high-quality product in the packaging. It is therefore all the more important to maintain the high-quality appearance of the skin-packed food over the long term and to absorb the natural secretion of the juice to prevent blood blisters or fluid accumulation at the bottom of the packaging.

Further advantages of the VSPad:

• No leakage when opening the packaging
• Millimetre-thin pad
• Efficient absorption
• Liquid absorption across the surface – even when products are hanging in the refrigerated shelf
• Inhibits the growth of bacteria and germs, significantly improving the microbiology
• Improves the appearance of the product and packaging