The TenderPac® system, which is available on SEALPAC’s complete range of packaging equipment, guarantees an appealing and consumer-friendly presentation of any maturing meat product. It convinces with excellent tender quality and aromatic flavour.
TenderPac®: dual-compartment vacuum system for red meat
Discover TenderPac®
Optimal microbiology:
Hygienic separation of meat and drip loss
ActiveStick:
Creates an automatic vacuum to collect drip loss
Striking presentation:
Second skin appearance
Maximum freshness:
Improved tenderness, colour and flavour
How does TenderPac® work
TenderPac® is a dual-compartment vacuum packaging system that creates the optimal conditions for fresh red meat in the pre-packaged segment. The second compartment neatly collects the drip loss, as well as residual oxygen and metabolites, by means of a specially developed ActiveStick. This ensures that the meat is stored dry and appetizingly during its entire shelf life. Even after opening TenderPac®, the consumer will not come into contact with the drip loss.
Excellent tenderness, full of flavour
Whether produced from cost-efficient PA/PE flexible film on our thermoformers or applied as top-quality skin solution on our traysealers, TenderPac® is perfectly tuned to the maturation process of high-class meat products. The system convinces with excellent tenderness and aromatic flavour of the product.
Benefits at a glance
- Hygienic separation of meat and drip loss
- Improved colour and optimized maturation process
- Maximum shelf life
- Secure and sturdy packaging
- Attractive vertical or horizontal product presentation
- Tender in structure, full of flavour
Machines suitable for TenderPac®
FAQ about TenderPac®
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What is the benefit of dual-compartment vacuum packaging?
TenderPac® is a dual-compartment vacuum packaging system that creates the optimal conditions for fresh red meat in the pre-packaged segment. The second compartment neatly collects the drip loss, as well as residual oxygen and metabolites, by means of a specially developed ActiveStick. This ensures that the meat is stored dry and appetizingly during its entire shelf life.
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How does it improve meat quality and maturation?
With TenderPac®, drip loss, as well as residual oxygen and metabolites, is collected in a separate compartment by means of a specially developed ActiveStick. This improves the colour of the fresh meat and optimizes its maturation process.
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Which products are best suited for this concept?
TenderPac® was developed specifically for fresh, red meat.
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Does it influence shelf life or tenderness?
The TenderPac® concept is perfectly tuned to the maturation process of high-class meat products. As the drip-loss is separated from the meat itself, the system convinces with excellent tenderness, aromatic flavour, and increased shelf life.
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What are the logistics advantages?
The TenderPac® system can be produced from cost-efficient, flexible film on our thermoformers or applied as top-quality skin solution on our traysealers. Each result in secure and sturdy packs that are easy to stack and transport.