Casings
MQ21 (clear), MQ24 (white), MQ26 (blue), MQ27 (black), MQ29 (green)
Properties: Very strong and tough, good gas barrier, poor moisture barrier, strong meat adhesion, no shrink, predictable sizing.
Uses: D-shape and cylindrical logs, best for pre-sliced and diced applications.
MQ67 (clear), MQ68 (blue), MQ69 (rust), MQ681 (red), MQ682 (green), MQ683 (black), MQ684 (purple), MQ685 (yellow)
Properties: Very strong and tough. Gas barrier not as good as MQ21 but better moisture barrier than MQ21. Moderate meat adhesion. No shrink. Predictable sizing.
Uses: Same as MQ21 except less meat adhesion. Good for poultry.
MQ97 (various colors and prints)
Properties: Very tough and strong, good gas and moisture barrier, good meat adhesion, controlled shrink, predictable sizing.
Uses: Good general purpose shrink casing. Use for any application except D-shape. OK for cook-and-ship as well as cook-and-strip.
MQ84 (blue), MQ85 (clear)
Properties: Not as strong as MQ21, poorer gas barrier than MQ21 but better moisture barrier, no meat adhesion, no shrink, tends to stretch so sizing can be tricky, very inexpensive.
Uses: Good for slack fill applications that don’t require a lot of size control, good applications are diced or shredded meat, and there will be a lot of purge with this casing.
MQ841 (blue), MQ851 (clear)
Properties: Same as MQ84 and MQ85 except a little softer so it is more prone to stretching but less prone to pin holing.
Uses: Same as MQ84 and MQ85.
Cooking Bags
MQ21 (clear)
Properties: Withstands dry temperatures up to 300˚F. Melts at 423˚F. Narrow heat seal window. Strong meat adhesion. Good gas barrier and poor moisture barrier.
Uses: Moderate temperature cooking of beef and pork. No limitation on thickness.
MQ31 (clear)
Properties: Withstand dry temperatures up to 375˚F. Melts at 434˚F. A little broader heat seal window than MQ21. Strong meat adhesion. Good gas barrier and poor moisture barrier (but better moisture barrier than MQ21).
Uses: High temperature cooking of various meats.
MQ36 (clear)
Properties: Withstands dry temperatures up to 400˚F. Melts at 456˚F. Like MQ31, it has a little broader heat seal window than MQ21. Strong to moderate meat adhesion (a little less than MQ21). Good gas barrier and poor moisture barrier (but better moisture barrier than MQ31).
Uses: High temperature cooking of various meats.
MQ51 (clear)
Properties: Withstands temperatures up to 425˚F. Melts at 496˚F. It’s very hard to heat seal this material. Meat adhesion is lower than MQ36. Good gas barrier and poor moisture barrier (but better than MQ36).
Use: Very high temperature applications.
MQ65
Properties: Withstands temperatures up to 350˚F. Melts at 420˚F. It can be heat sealed about as easy as MQ31 or MQ36. This material stretches and is very tough. It has no meat adhesion, very poor gas barrier, and very poor moisture barrier. It won’t hold a vacuum for more than a day. Rather opaque but has contact clarity.
Use: For high temperature cooking applications requiring no meat adhesion, toughness and durability (i.e. bone products). Do not use for vacuum packaging or fresh meat. Use for frozen applications only.
MQ66
Properties: All the same as MQ65 except it has low COF and is slippery.
Use: The same as MQ65 with the added benefit that it slides off of filling horns more easily.
MQ295
Properties: The properties of this bag are a mix between MQ36 and MQ65. It can withstand 400˚F and is easier to heat seal. It has lower meat adhesion than MQ36 but more than MQ65. It helps the meat brown better than MQ36. Material is rather opaque but has contact clarity.
Use: Bone-in-products such as: whole or split breasts, whole or half birds, bone-in-hams. Applications where the bag needs to be heat sealed.
MQ501-XX
Properties: Shrinks. The first X stands for machine direction shrink and the second X stands for transverse direction shrink. Example: 20% machine direction shrink and 30% transverse direction shrink is 501-23. Temperature resistant up to 400˚F. Good moisture barrier and gas barrier. The material is transparent, stiff and prone to tear; however, it has much better tear resistance than either competitive materials. Can’t readily be heat sealed. Only available in 1.0 mil thickness. Optional vent feature.
Uses: Good for high temperature cooking that requires shrink. Not really designed to compete with low temperature, shrink cooking bags. Don’t use for applications requiring heat seals.
MQ841 (blue), MQ851 (clear)
Properties: Good for cooking temperatures up to 210˚F. Easy to heat seal. No shrink. Good moisture barrier but poor gas barrier. Strong and durable. Won’t hold a vacuum. Very inexpensive.
Uses: Good for cook tanks (boiling water) and steam ovens. Not a high temperature cooking bag. Low temperature, non-shrink, cooking bag.
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