How do anti-theft meat labels work?

Anti-theft meat labels are mainly divided into two categories: adhesive soft tags and snap-on hard labels. The core anti-theft principle of both is EAS (Electronic Article Surveillance), specifically designed for scenarios involving damp, low-temperature, and easily replaceable meat products. The specific principles are as follows:

I. Adhesive Soft Anti-theft Meat Labels: Internal structure includes a built-in coil + capacitor or acousto-magnetic resonator, with a completely sealed and waterproof design.

Alarm Principle: The supermarket entrance security door continuously emits a fixed-frequency electromagnetic field; when an unpaid, undemagnetized tag passes by, the internal circuitry resonates; the security door detects the resonance signal → triggering the alarm; Meat-specific characteristics: Fully sealed, waterproof, and moisture-proof, preventing condensation and blood from damaging the circuitry; low-temperature strong adhesive, preventing detachment in refrigerated/frozen environments; fragile paper + strong adhesive, tears easily, cannot be completely removed for reuse, preventing tampering;

II. Snap-on/Cable Tie Anti-theft Meat Tags: The anti-theft principle also includes an internal EAS resonant chip; an alarm is triggered when the tag passes through the security door without being unlocked.

The anti-tamper principle employs a one-way self-locking structure; the cable ties can only be tightened and cannot be loosened. It cannot be disassembled without a dedicated unlocking tool, and forceful disassembly will directly damage the chip and render it inoperable.

In summary, the anti-theft meat label essentially works on the same principle as ordinary anti-theft labels, relying on an internal resonant circuit to trigger an alarm in the magnetic field at the outlet. However, through structural designs such as waterproof sealing, low-temperature resistant adhesive, fragile and tear-resistant construction, and a self-locking buckle, it can reliably prevent theft and tampering in meat freezers and humid environments.