Labels for meat

Labels for the meat industry are used to mark meat products and packaging in the food industry. Labels are supplied on rolls. These can be self-adhesive colored labels or simple white cheaper labels. Colored labels distinguish a given product along with the packaging on which they are affixed. Such food labels may have indirect contact with food through packaging. Very simple white labels with black print serve for precise information on content and weight. White labels made of the appropriate material can be applied directly to animal carcasses. In this case, the top material of the labels should contain appropriate certificates for direct contact with food. These labels are printed using flexographic technique with special food contact inks.

WHITE MATERIALS APPLIED TO CARCASSES.

This is a novelty on the market. Labels applied to animal carcasses serve an informative function. They contain a special top material and ADHESIVE that has been specially designed for direct contact with dry, wet and fatty food. This adhesive occurs in a configuration with a top material specially designed for this purpose. It contains ISEGA certificates and meets EN 1230-2 standards (Robinson test for tastelessness). The minimum labeling temperature is 5 degrees, the minimum temperature after labeling is -20 degrees C, and the maximum temperature after labeling is 100 degrees C. It has a 2-year warranty. The recommended top material is made of film.

TEMPERATURES:

• minimum labeling: -15

• minimum after labeling: -50

• maximum after labeling: +80 (on request up to +120)