Abstract: A heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising a polyvinylidene chloride copolymer, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved toughness properties and heat-sealing characteristics.

Abstract: A method for producing an extruded film article such as a bag, which is a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly(ethylene oxide), with a modifier such as liquid smoke absorbed in the blend. The modifier is transferable from the film to a receiving surface such as a food body in fluid transfer relationship with the film.

Abstract: An article for shrink packaging bone-in food masses such as meat cuts comprising a thin-walled heat shrinkable thermoplastic film bag and a thick-walled nonheat shrinkable thermoplastic film patch having its inner surface bonded to the bag outer surface. Both surfaces have high energy as the sole bonding means and the patch-bag bond strength increases during heat shrinking around the meat mass such that the bag portion adhered to the patch shrinks less than the rest of the bag.

Abstract: In a multilayer thermoplastic film having a vinylidene chloride copolymer barrier and at least a polyolefin second layer laminated to the barrier layer wherein at least the barrier layer is irradiated, hydrotalcite is blended with the polyolefin and substantially reduces odor generation due to ionizing irradiation of the barrier layer.

Abstract: An extruded film article such as a bag comprises a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly (ethylene oxide), with a modifier such as liquid smoke absorbed in the blend. The modifier is transferable from the film to a receiving surface such as a food body in fluid transfer relationship with the film.

Abstract: A biaxially heat-shrinkable food packaging film comprises a three component blend wherein the major constituents are a polyethylene such as VLDPE or LLDPE or a mixture thereof, EVA and an ethylene alpha-olefin plastomer copolymer of a density below about 0.90 g/cm.sup.3.

Abstract: A biaxially oriented heat shrinkable multilayer stretch film useful as a trayed poultry overwrap includes outer layers each comprising a blend of VLDPE (density below about 0.914 g/cm.sup.3 and an ethylene alpha-olefin plastomer (density below about 0.90 g/cm.sup.3).

Abstract: A biaxially oriented heat shrinkable multilayer stretch film useful as a trayed poultry overwrap includes outer layers each comprising a blend of VLDPE (density below about 0.914 g/cm.sup.3 and an ethylene alpha-olefin plastomer (density below about 0.90 g/cm.sup.3).

Abstract: A method of manufacturing heat-shrinkable, puncture resistant, biaxially stretched thermoplastic films from very low density polyethylene (VLDPE). The film may be entirely VLDPE or it may be multilayer with an oxygen barrier core layer formed of material such as a polyvinylidene chloride copolymer or an ethylene vinyl alcohol copolymer, and two outer layers. One of these outer layers may for example be a blend of ethylene vinyl acetate (EVA) and VLDPE, and the other outer layer may be EVA. The film may be fabricated into bags suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. The bags have high shrink and improved toughness.

Abstract: Cellulosic food casing uniformly impregnated with an acid and a buffering agent renders the casing peelable from the denatured frozen outer skin of an encased raw pork-containing product.

Abstract: Cellulosic food casing uniformly impregnated with an acid and a buffering agent renders the casing peelable from the denatured frozen outer skin of an encased raw pork-containing product.

Abstract: Cellulosic food casing uniformly impregnated with an acid and a buffering agent renders the casing peelable from the denatured frozen outer skin of an encased raw pork-containing product.

Abstract: A method for preparing a flexible article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. The binder-sealant covered colorant indicia is substantially completely transferable from the substrate to a contiguous edible surface such as a frankfurter, in the presence of moisture.

Abstract: Heat-shrinkable films suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. In one embodiment, the film may be a biaxially stretched monolayer film of a very low density polyethylene copolymer. In another embodiment, the film may be a biaxially stretched multilayer film comprising a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film such as a polyvinylidene chloride copolymer or an ethylene-vinyl alcohol copolymer, and a second outer layer comprising a blend of an ethylene-vinyl acetate copolymer and a very low density polyethylene copolymer. The multilayer film is preferably made by coextrusion of the layers. The films are fabricated into bags useful for the aforementioned purposes. The bags have improved toughness.

Abstract: A tubular article formed of multilayer differentially cross-linked heat sealable film suitable for the manufacture of bags used in the packaging of meats. The multilayer film contains at least two layers the inner of which is a heat sealable layer containing an antioxidant cross-linking inhibitor in an amount sufficient to inhibit the cross-linking of that layer by irradiation. Accordingly, upon exposure of the multilayer film to radiation, the outer layer will be cross-linked to a greater extent than the first heat sealable layer.

Abstract: A flexible tube of multilayer film having an inner layer formed of a blend comprising EVA and an unneutralized copolymer of the ethylene acrylic acid type. At least the inner layer is irradiated. The tube is used for insitu cooking of encased meat by an aqueous bath, with resulting improved adhesions between the cooked meat outer surface and the film inner surface.

Abstract: An edible food product comprising a processed food body having on its outer surface a desired indicia of aluminum-organic dye lake and a binder-carrier. The lake is dispersed in the binder-carrier and bonded to the food body outer surface by the binder-carrier. The food body may for example be meat, such as frankfurter, poultry, cheese or carbohydrate. The indicia may for example be spaced grill-like marks or a logo.

Abstract: A flexible multilayer film tube has an inner layer comprising a blend of thermoplastic polymer and starch particles in protruding relationship with the inside surface which, after oxidation, develops improved meat adhesion during in situ cooking.

Abstract: An article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. Also included are an indicia-containing processable food package, a method for preparing the substrate-indicia article, a method for making an indicia-containing food product, and an edible food product as for example a frankfurter having a desired indicia on its outer surface.

Abstract: A processable food package comprising a casing filled with water moisture-containing processable food. The latter's outside surface is in direct contact with the casing inner surface which contains an indicia substantially completely transferable to the food outer surface during processing. The indicia comprises an aluminum-organic dye lake and a binder-carrier dispersed therein which bonds the lake to the casing inner surface in a moisture insensitive manner.