Fresh meat preservation paper is divided into two main categories: breathable butcher's paper (uncoated or lightly sized, used for barbecued meat and wrapping fresh produce) and composite leak-proof preservation paper (PE/PLA-coated, used for tray absorbent pads, chilled products in supermarkets and cold-chain transport). As there are significant differences in the raw materials and manufacturing processes between the two, they are explained in full below.

Core Production Raw Material

1. Base Material: Wood pulp (base layer) is predominantly produced by blending long-fibre sulphate softwood pulp with hardwood pulp. Long fibres enhance the paper's wet strength and tear resistance, whilst short fibres optimise the pore structure, improving oil and water absorption; high-end products may incorporate bamboo pulp or sugarcane bagasse pulp to effectively control production costs. Based on product category, there are three types: natural-coloured kraft paper (unbleached, low-cost, excellent breathability); white food-grade paper (food-grade, non-fluorescent bleaching, neat appearance, suitable for supermarket displays); and peach-coloured butcher's paper (made from virgin Southern Pine pulp, specifically designed for smoked and barbecued meat applications).

2. Functional Additives (by Product Category) Breathable butcher's paper: Incorporates starch-based internal sizing and calcium carbonate filler to enhance resistance to blood seepage; features a non-laminated design with excellent breathability. Leak-proof composite food wrap: Coated on one or both sides with food-grade PE film or biodegradable PLA coating to effectively prevent the leakage of blood and grease. Highly Absorbent Tray Liner: Features a multi-layer structure comprising a non-woven top layer, superabsorbent polymer (SAP), and a leak-proof PE base film, offering superior blood absorption and moisture retention. Premium Antimicrobial Variant: Enriched with nano-zinc oxide, chitosan and rosemary extract, providing active antibacterial protection and long-lasting freshness.

Complete Production Process

1. Breathable Fresh Meat Butcher's Paper (suitable for fresh produce shops, barbecues and smoking applications)

1. Pulp preparation: Long and short fibre wood pulps are blended in proportion and pulped (pulping degree 45–75°SR). Cationic starch and food-grade calcium carbonate are added, whilst harmful substances such as fluorescent agents and heavy metals are removed from the pulp to purify and remove impurities.

2. Paper Forming: Formed using a fourdrinier or cylinder mould paper machine, with precise control of the paper's porosity to balance breathability with the ability to retain blood and juices, followed by multi-stage pressing to dewater the wet sheet.

3. Drying and Sizing: Following drying in high-temperature drying cylinders, surface starch sizing is applied to significantly enhance the paper's wet tensile strength, preventing breakage when exposed to water or blood.

4. Post-processing: The paper undergoes calendering and levelling, followed by slitting into rolls or sheets. Food-grade labelling inks can be printed as required, after which the product is packaged.

2. PE/PLA Laminated Waterproof Freshness-Preserving Paper (Suitable for supermarket chilled, frozen and cold chain applications)

A film coating and lamination process is added to the butcher's base paper: the base paper is unrolled and preheated to relieve stress; food-grade PE/PLA pellets are melted at high temperature via an extruder and evenly applied to the paper surface; following lamination and cooling between pressure rollers, a dense, water- and oil-resistant coating is formed; This is followed by a curing process to relieve coating stress and prevent cracking in low-temperature environments; finally, the material is slit, die-cut and rewound, with heat-sealable variants available upon request.

3. Multi-layer Fresh Produce Absorbent Pads (Tray-specific Blood-Absorbing Pads)

These feature a three-layer composite structure: the top layer consists of non-woven fabric or thin fresh produce paper, which allows blood to drain smoothly without adhering to the meat; the middle layer consists of high-molecular-weight SAP absorbent resin and loose paper fibres, capable of absorbing large quantities of meat juices without reverse seepage; the bottom layer is a PE barrier film, preventing blood and juices from leaking onto the tray. The finished product is heat-sealed on all four sides and cut to shape, ensuring no powder or fibre shedding.

Key Product Features (comparison across three categories)

Product Type	Key Advantages and Features	Product Weaknesses
Breathable Butcher's Paper (Natural/White/Peach Pink)	1. Breathable and moisture-regulating: Micro-pores allow excess moisture to escape, preventing meat from becoming sour due to being trapped in steam and preventing surface browning; 2. Moisture-resistant and high-strength: Retains ≥60% of its strength when wet; does not tear or break easily when soaked in blood; 3. Oil and Blood Absorption: Virgin fibres absorb meat juices and fats, preventing leakage and keeping work surfaces clean; 4. Heat Resistance: The peach-pink variant withstands smoking and barbecuing at 200°C, locking in juices to form a crispy crust; 5. Eco-friendly and Biodegradable: No plastic lamination; naturally biodegradable after disposal	Prolonged freezing can cause meat to lose moisture and dry out; not suitable for long-distance sealed cold-chain transport
PE-coated leak-proof freshness-preserving paper (for supermarket frozen food)	1. Full barrier properties: The PE coating provides comprehensive waterproofing and oil resistance, preventing the leakage of blood and fat and ensuring the outer packaging remains uncontaminated; 2. Low-temperature and freeze resistance: Does not become brittle or crack during long-term storage in cold stores at -18°C, preventing freezer burn in meat; 3. Suitable for automation: Compatible with heat-sealing processes and can be used with vacuum packaging production lines; 4. Safety and Compliance: Complies with the GB4806.8 food standard, with no risk of plasticiser migration	Poor breathability; long-term sealed packaging of fresh meat can lead to water accumulation, causing food spoilage
Multi-layer Water-Absorbing Freshness-Preserving Pads (Tray Liners)	1. Superior Water Retention: Absorbs 8–15 times its own weight in blood and juices; does not flow back or seep through when squeezed; 2. Non-stick: The smooth surface prevents fresh meat and sashimi from sticking, ensuring food is handled intact; 3. Clean and dust-free: Heat-sealed on all four sides to prevent powder or lint shedding, ensuring food remains clean; 4. Suitable for mass production: Lightweight and form-fitting, compatible with fully automated packaging production lines in supermarkets	No significant drawbacks; designed specifically as an auxiliary liner, it cannot be used to wrap food on its own

Additional Features of the Premium Upgraded Version

Antimicrobial freshness preservation: Nano-zinc oxide and chitosan inhibit E. coli and Salmonella, extending the shelf life of chilled fresh meat by 2–3 days;
Smart indicator: Contains anthocyanin indicators; the paper changes colour when the pH level changes due to meat spoilage, allowing freshness to be assessed by visual inspection;
Fully biodegradable PLA coating: Replaces PE and complies with environmental standards for export.

Segmenting Application Scenarios

Application Scenarios	Suitable for Key Products	Specific Uses and Key Benefits
Offline fresh meat butchers/market stalls	Breathable butcher's paper (natural/white/peach pink)	1. For on-the-spot wrapping of freshly cut beef, lamb, pork, chicken, duck and fresh fish; 2. For temporary portioning at the counter: absorbs blood and moisture, keeps work surfaces clean and enhances the presentation of fresh produce; 3. The peach-pink specialised paper is ideal for American-style barbecues, smoked beef brisket and spare ribs; it is breathable and locks in juices, helping to form a crispy barbecue crust.
Supermarket Chilled Display Cabinets	Combination of Absorbent Freshness-Preserving Mats + PE-Laminated Paper	1. Placing absorbent mats on trays: for steaks, chilled meat, salmon, sashimi and poultry; absorbs exuded meat juices to prevent water accumulation, odours and spoilage; 2. Pre-packaged meat boxes wrapped in PE-coated paper: Suitable for short-term chilled display, preventing blood and juices from leaking and contaminating the display cabinet; 3. White, non-fluorescent freshness-preserving paper is used for premium steaks and sashimi, enhancing the product's high-end texture and visual appeal.
Frozen food processing/meat product factories	PE frozen food preservation paper	1. Used as lining paper for whole carcass cutting and vacuum packaging; 2. Suitable for long-term frozen storage at -18°C and export packaging, isolating the meat from air to prevent drying out and the formation of freezer burn; 3. Used in long-distance cold chain logistics to completely prevent blood seepage and avoid contaminating outer cardboard boxes.
Catering Kitchens/Western-style Steak Restaurants	Breathable Butcher's Paper, Lightweight Fresh-Keeping Paper	1. Replaces standard kitchen paper for defrosting meat and absorbing and draining excess moisture from sashimi; 2. Wraps marinated meat, allowing moderate breathability without water accumulation to preserve the texture of the ingredients; 3. Serves as an inner lining for takeaway packaging of fresh food, effectively preventing juice leakage and soiling of the takeaway bags.
Export and international trade scenarios	PE paper / PLA biodegradable paper / Antimicrobial freshness-preserving paper	1. Standard PE paper: Suitable for domestic supermarkets and short-distance cold chain transport; 2. PLA biodegradable composite paper: Specifically for the European, American and Southeast Asian markets, complying with local environmental regulations on plastic restrictions; 3. Antimicrobial freshness-preserving paper: Suitable for high-end fresh produce and cross-border chilled meat exports, effectively extending shelf life at overseas retail outlets.

Breathable Paper vs Coated Paper: A Simple Guide to Choosing the Right Type

Product Category	Key Advantages	Suitable Applications	Unsuitable Applications
Breathable Butcher's Paper	Breathable, preserves freshness, biodegradable, withstands high temperatures and smoking	Fresh-cut retail, barbecues, short-term sealed refrigerated storage	Long-term freezing, long-distance sealed cold chain transport
PE-Coated Waterproof Paper	Water- and oil-resistant, frost-resistant, leak-proof	Frozen storage, factory processing, takeaway packaging	Sealed, long-term refrigerated storage of fresh meat (which is prone to spoiling)
Multi-layer absorbent pads	Powerful moisture retention with no reverse seepage	For fresh produce trays, sashimi and steak displays	For wrapping whole cuts of meat directly and high-temperature grilling