Meat
Beef and pork
Fresh cuts, portions and pieces to refrigerate or freeze.
For example
- Beef cuts
- Pork
- Deli meats
- Marinated meat
Barrier vacuum
Oxygen barrier vacuum bags
For meat, chicken, fish, cheese and more. Manufacturer in Mexico.
- Oxygen barrier
- For food
- Manufacturer in Mexico
- Get a quote on WhatsApp
Do you have a home or semi-professional sealer?
For external tabletop vacuum sealers, we sell embossed bags online: their texture helps air escape more evenly when sealing.
They are used to store meat, cheese, vegetables and prepared food in the refrigerator or freezer. Sizes range from 15×20 to 30×40 cm in packs of 50 and 100, plus 28 cm rolls to cut to size.
Oxygen barrier bag
How barrier vacuum packaging works
This is the bag we manufacture for businesses, quoted on WhatsApp. Its film lets very little oxygen through, so food stays air-free after sealing.
Step 1
The food goes in
The product goes into the bag clean and cold, with free margin for sealing.
Step 2
The air is removed
The vacuum machine removes the air and the bag fits tightly around the product.
Step 3
It is heat sealed
The machine closes the bag with a heat seal so air cannot get back in.
Step 4
The barrier protects
The barrier film lets very little oxygen through, so the food keeps its quality longer under refrigeration.
Advantages of barrier vacuum packaging
19%
Food that goes to waste
Global figure: in 2022, 19% of the food available to consumers was wasted. The right packaging helps food stay fresh and last longer.
35 to 45 days
Longer refrigerated life
Reference shelf life for vacuum-packed fresh beef primal cuts. On a tray with air-permeable film: 3 to 7 days.
12 months
Freezing without freezer burn
Freezer burn happens when air touches the food. Vacuum-packed frozen whole beef cuts: 12 months of recommended life.
Flavor and color
Less oxidation
Oxygen makes fats go rancid and food change color. Removing it from the package helps preserve flavor and appearance.
No oxygen
Why the barrier matters
Fresh meat is packed in bags that let very little oxygen and moisture through. Without oxygen, the bacteria that spoil it grow much less.
These are general facts about barrier vacuum packaging, not specifications of an Armovac product. Results depend on the food, hygiene and temperature.
Uses by industry
Where are barrier vacuum bags used?
In processing plants, butcher shops, fish markets, cheese makers and food service kitchens.
Poultry
Chicken and turkey
Breasts, legs and portions for sale or freezing.
For example
- Breast
- Leg and thigh
- Portions
- Turkey
From the sea
Fish and seafood
Fillets and portions for sale, distribution or freezing.
For example
- Salmon
- Fish fillet
- Shrimp
- Seafood
More foods
Cheese, vegetables and prepared food
For cheese makers, kitchens and food service operations that pack portions.
For example
- Cheese
- Vegetables
- Prepared food
Is your product not on the list? Tell us what you pack and we help you choose the bag. Ask us on WhatsApp
Good to know
Vacuum-packed beef looks purple
It is normal: without oxygen, the meat pigment looks purple. When you open the bag and it comes into contact with air, it returns to its bright red.
Vacuum does not replace refrigeration
Vacuum-packed perishable foods must be kept refrigerated or frozen.
Thaw in the refrigerator
It is recommended to thaw inside the refrigerator, not at room temperature.
We also help you with machinery
We offer vacuum packaging machinery that removes the air and seals the bag.
We have approved suppliers and support you every step of the way.
Get a quote for barrier vacuum bags
Tell us what food you will pack, the approximate bag size, which vacuum machine you use and your monthly volume. We reply directly on WhatsApp.