Casing Guide
Vacuum packaging failures are costly, wasted product, customer complaints, and lost shelf life. Choosing the right pouch from the start prevents most of those problems. This guide explains the key specifications you need to evaluate when selecting a vacuum pouch for your specific meat product.
Not all vacuum pouches are equal. A pouch that works perfectly for sliced deli turkey may fail completely on a bone in pork shoulder. Selecting the right pouch requires matching the pouch specifications to your product's physical characteristics, processing method, and target shelf life.
The oxygen transmission rate measures how much oxygen passes through the pouch film over time, expressed in cc/m²/day. A lower OTR means a better oxygen barrier and longer shelf life for oxygen sensitive products.
Our high barrier pouches include an EVOH layer that achieves significantly lower OTR than standard multi layer pouches, extending shelf life for cured and smoked products.
The seal is the most vulnerable point on any vacuum package. A strong seal is critical. A failed seal means loss of vacuum, oxygen ingress, and product spoilage. Seal strength is measured in grams per 25mm or Newtons per 25mm.
Always wipe the sealing area dry before sealing, especially on high moisture fresh meat products. Moisture in the seal bar contact zone is one of the most common causes of weak or incomplete seals.
For bone in products, bone in hams, ribs, pork shoulders, chicken leg quarters, standard vacuum pouches will fail when a bone point contacts the film under vacuum pressure. Bone guard shrink bags and reinforced vacuum pouches are specifically designed to withstand this.
Thicker film generally provides better puncture resistance and seal reliability but at higher cost. For most boneless portioned cuts, a standard gauge (approximately 3–3.5 mil total) provides adequate performance. For tougher applications, 4–5 mil film reduces failure risk significantly.
For retail applications where the consumer sees the product through the packaging, optical clarity matters. High gloss, high clarity films improve product presentation and perceived quality at the retail case. Our pouches are designed for premium retail clarity.
Standard vacuum pouches tolerate brief hot water exposure, up to 90°C (194°F) for a maximum of 30 minutes, which covers post pack pasteurization and shower steps. They are not rated for sustained cooking in the bag. If you are processing product in the bag for longer periods, sous vide, retort, or extended hot water cook. You must use a cook in rated pouch that is engineered to withstand sustained cooking temperatures without delaminating, shrinking unevenly, or compromising seal integrity.
| Application | Pouch Type | Notes |
|---|---|---|
| Fresh retail cuts | Standard vacuum pouch | Standard or high barrier |
| Cured / smoked sliced product | High barrier vacuum pouch | High barrier with EVOH layer |
| Bone in cuts | Bone guard shrink bag | With appropriate liner pad |
| Whole muscle roasts (boneless) | Shrink bag or vacuum pouch | Standard or high barrier depending on shelf life target |
| Sous vide / cook in | Cook in vacuum pouch | Rated for sustained cooking temperatures |
💡 If you are regularly experiencing vacuum failures, seal failures, or shortened than expected shelf life, the problem is often the pouch specification rather than the machine or the product. Call Globe Casings at 201-939-3335 and describe your application. We can recommend the right pouch.
Enter your product dimensions below to find the recommended minimum bag size. Select flat/bone in for whole muscle cuts or chub/round for stuffed products.
Results are minimum recommended sizes. Always round up to the next available standard size. Call Globe Casings at 201-939-3335 to confirm availability.
Have questions about casings for your specific product? Our specialists are ready to help.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
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