What vacuum packaging to use for frozen meat products for export?
We are close to finishing our red meat abattoir for export purposes. Can someone help as I am not too of what vacuum packaging to use for frozen products that will be shipped from Africa to China, Europe and the Middle East. I will be selling various meat products from sheep, goats and beef. My dilemma is on vacuum packing material. Do I use ordinary vacuum bags without shrinking abilities or shrink bags. What are the pros and cons of the two types? Please can someone advise as I do not want to sell something that will fail because of packaging or end poisoning the end-user and having to recall containers of product