How to Place Absorbent Pad for Meat Tray

For fresh meat tray packaging, an absorbent pad is placed in the tray before the meat is loaded. The pad absorbs purge (blood and meat juices), improves appearance, and helps extend shelf life.

Typical Process

1. Tray denesting

   • Empty trays are automatically separated and placed onto a conveyor.

2. Absorbent pad placement

   • A pad placer picks a pad from a stack or roll.

   • The pad is deposited into the center of the tray bottom.

   • Vacuum pick-and-place systems are commonly used.

3. Meat loading

   • Chicken, beef, pork, seafood, or other products are placed directly on top of the pad.

4. Tray sealing or overwrapping

   • Products are packaged using:

     • Stretch film overwrapping

     • Modified Atmosphere Packaging (MAP)

     • Vacuum skin packaging (VSP)

     • Tray sealing

Automatic Absorbent Pad Placer

An automatic absorbent pad placer typically includes:

• Pad magazine or feeder

• Vacuum pick-up head

• Servo positioning system

• Tray detection sensor

• Conveyor integration

Typical Line Configuration

Tray Denester
      ↓
Absorbent Pad Placer
      ↓
Meat Portioning / Loading
      ↓
Tray Sealer or Overwrapper
      ↓
Labeling
      ↓
Case Packing

Production Speeds

Important Considerations

• Pad size should match tray dimensions.

• Food-contact materials must comply with local food regulations.

• Pad must remain flat and centered to avoid sealing issues.

• For MAP and VSP packaging, use pads compatible with gas flushing and vacuum processes.

• Select absorbency according to product purge levels (beef, poultry, seafood, etc.).

For a poultry, beef, or seafood packaging line, I can also suggest a complete equipment layout including tray denester, absorbent pad placer, weighing, loading, and tray sealing machines.